| Recipe for Stuffed Mushrooms Ingredients: 8 oz. fresh mushrooms (try to use large mushrooms) 3 tablespoons butter 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup dry bread crumbs 1 teaspoon Worcestershire Sauce 1 teaspoon parsley flakes 1/4 teaspoon salt 1/8 teaspoon oregano Directions: Wash and dry the mushrooms. Remove and chop the stems. Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion. Saute until the onion is translucent, stirring occasionally. Stir in the bread crumbs, Worcestershire Sauce and seasonings. Mound the stuffing onto the mushroom caps. Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated. Serves 6-8. Hors d Oeuvre at Home with The Culinary Institute of America The Culinary Institute of America is the nations premier culinary training ground, the place where many top chefs and caterers have honed their skills in the kitchen. The schools emphasis on solid technique and rigorous hands on training is widely respected and admired by culinary insiders the world over. Now, in Hors d Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests. Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy |
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Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties There are not many people who can claim to have been collecting, cooking, and devising recipes for mushrooms for more than sixty years, but Antonio Carluccio is one of them. Carluccios interest in mushrooms,his mycological education,began at the age of seven when he went on mushroom hunts with his father and has culminated in his Neal Street Restaurant in London. Today, mushrooms are more popular then ever. Chefs everywhere use these delectable morsels to provide a powerful punch of flavor, without adding many calories or fat. The book begins with a complete field guide, in which forty species are identified with photos. To ensure safety, poisonous look alike species are also meticulously documented. Then comes a veritable feast of more than 150 mushroom recipes,from classic Italian preparations to Asian inspired creations and contemporary dishes. Mouth watering photos accompany each recipe and evoke the earthy sensuality that only mushrooms can bring to the table. In The Complete Mushroom Book, Antonio Carluccio shares the excitement of the hunt and a lifetime of expertise in the kitchen with a new generation of enthusiasts eager to reap the pleasures of cooking with mushrooms. |