Ginger Green Beans & Mushroom Chicken Stir Fry

1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.

1.  Whisk honey, soy sauce, and ginger together, set aside.

2.  Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking.  Then drain beans and set aside.

3.  Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned.  Remove from pan and set aside.

4.  Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned.  Add blanched green beans, stir and cook for a few more minutes.

5.  Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky.  The vegetables should still be tender-crisp.  Add cooked chicken.

6.  Season with black pepper.

Serve over rice, if desired.  It is also good with a side of baked potato.Nummy and pretty.

Vegetable and Rice Casserole

From Shirley Evans

Serves 6-8

This is great with any vegetables you like.
Spinach is great.  I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.

2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.

Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour.  Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.

Mushrooms Filled with Crabmeat

Shirley Evans



Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)

1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.

Remove stems from mushrooms, chop and set aside.  Place mushroom caps, hollow side down, in a buttered baking dish.  Brush with 1 Tbl. melted butter and bake 10 minutes.

Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk.  Stir until thickened and add salt and pepper.  Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco.  cook gently until mixture holds together well.

Arrange cooked mushroom caps,  hollow side in a shallow baking dish.  Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.


Variation:  This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking.  It will produce a sauce to serve with the mushrooms along with some garlic bread.  This is great for dipping.

Mushroom Wild Rice Bake

Perfect with Chicken or Fish
Serves 6-8

1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese

Place wild rice in a bowl and cover with boiling water.  Soak for 1 hour.  Drain and set aside.

Preheat oven to 350.

In large skillet, melt butter over medium heat.  Add mushrooms and onions and cook until tender, about 7-10 minutes.  In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices.  Mix well.  transfer to greased 2 1/2 qt. baking dish.  Cover and bake at 350 for 75 minutes.  Uncover.  Bake another 10-15 minutes if liquid is not absorbed.  Then sprinkle with cheese and bake 10 more minutes.  Place on low broil to brown the cheese if desired.

Potato Gnocchi with Wild Mushroom Sugo

From Andie Evans
Makes 4 servings
Active Prep: 30 mins
Inactive Prep: 45 minutes
Cook Time: 1 hour

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after theyfloat to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Mushroom & Wild Rice Soup

From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes

2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.

Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.

Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.

Coq au Vin

From Andie Evans

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Stuffed Baby Bellas

From Andie Evans

Makes 4 servings

16 baby portabella mushrooms (creminis)

1 lb. ground chicken or turkey breast

1 tsp. fennel seed

1 small onion, finely chopped

1 lemon, zested

1 c. shredded asiago cheese

1/2 c. breadcrumbs

1 10-oz. box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

Salt and pepper

2 Tbsp. extra-virgin olive oil

1/4 c. pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through--about 25 minutes. Serve warm.