Mushroom Recipes

Tuesday, April 20, 2010

I love mushrooms!  Now this becomes a problem in my family as my Tim and the boys can't stand them.  Tim is the one with the real dislike for them.  He tells me that he doesn't like to eat fungi.  I tell him that he isn't a "fun guy" if he doesn't eat "fungi"!  But he has gotten to the point that he will eat them if they are chopped up fine.  Here are a few of my favorite recipes...

Italian Stuffed Calzone
2 pkgs. refrigerated French bread dough (or your own homemade pizza dough)
1 cup shredded mozzarella
1/2 cup diced bell pepper
1/4 cup chopped onion
8 oz. pizza sauce
2 cloves garlic, pressed or minced
1/2 lb. Italian sausage, cooked and drained OR 1/2 cup chopped mushrooms
1 T olive oil
1/4 cup Parmesan cheese
Preheat the oven to 400. Unroll one pkg. of dough onto a pizza stone.  Roll to the edge of the stone. Sprinkle the mozzarella cheese over the dough to within 1 inch of the edge. Combine bell pepper, oninon, pizza sauce, sausage/mushroom and garlic.  Mix well. Spread this mixture over the cheese. Unroll the other package of dough. Place over the top of the calzone and match the edges. Crimp the edges. Drizzle oil over dough and spread evenly. Sprinkle Parmesan over the dough. Make three crisscross cuts, about 6 inches long, across the center of the dough to vent. Make 20 minutes or until deep golden brown. Cut into wedges and serve.

Hungarian Mushroom Soup
12 oz. fresh mushrooms, sliced
2 cups chopped onion
4 T. butter
3 T. flour
1 cup milk
1 t. dried dillweed
1 T. paprika
1 T. soy sauce
2 t. lemon juice
2 cups veggie stock
1/2 cup sour cream
Saute the onions in butter (2 T).  Add the mushrooms, 1 t. dill, 1/2 cup stock, soy sauce and paprika. Simmer 15 min. Melt the remaining butter. Whisk in flour and add the milk. Cook over low heat 10 minutes until thick. Stir in mushroom mixture and remaining stock.  Add lemon juice. Top with sour cream to serve.

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