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Site of the Day - January 23, 2007 on Action 4 News Sunrise.



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January 2007





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Ingredients: 16 large button mushrooms (also called silver dollar or stuffers), 4 oz. cream cheese, 6 oz. can crab meat, 4 oz. shredded mozzarella cheese, 2 tablespoons regular breadcrumbs, 1 tablespoon panko breadcrumbs, 1 teaspoon chopped parsley, two dashes Tabasco, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1 teaspoon roasted garlic and pepper seasoning, the juice of 1/4 lemon, 2 tablespoons vegetable oil.

Recipe: Wash the mushrooms gently and remove the stems. Toss the cleaned mushrooms in a mixing bowl with the roasted garlic and pepper seasoning, salt, oil and lemon juice. Arrange them in a baking tray with the gills facing down over parchment paper. Bake the mushroom cups in a preheated oven at 425 F for 15 minutes or until soft. Cooking time will depend on the size of the mushrooms. Remove from the oven and let the baked mushrooms cool down. In the meantime, mix cream cheese, Tabasco, crab meat, parsley, breadcrumbs and Worcestershire sauce, and fill the mushrooms with the mixture after they are cold. Top the stuffed mushrooms with the shredded mozzarella and bake them in a preheated oven at 400 F until the cheese is nicely melted on top.

Stuffed mushrooms
Portabello mushroom
Stuffed mushrooms escargot


Ingredients: 8 oz. button mushrooms, 8 oz. softened cream cheese, 3 heaping tablespoons sour cream, 1/2 cup grated Provolone cheese, 2 garlic cloves, chopped, 6 oz. crabmeat from a can, 1 tablespoon chopped green onion, 1 tablespoon butter, 1/4 lemon, juiced, salt and freshly grated black pepper to taste, fresh chopped parsley.

Recipe: Wash gently and slice the mushrooms. Heat the butter in a pan and saute the garlic for 2 minutes. Add the sliced mushrooms and green onions and saute for 3 minutes more. Remove from heat and let the mushrooms cool down a bit. In a mixing bowl combine the rest of the ingredients, except the Provolone cheese, strain and add the mushrooms. Mix well and pour the mixture in four wide and shallow ramekins. Sprinkle the shredded Provolone cheese on top and bake in a preheated oven at 400 F for about 10 minutes or until the cheese on top is nicely melted. Serve the mushrooms Neptune with some toasted garlic bread points and sprinkle with the chopped parsley.


Taco Beef Stuffed Mushrooms

Escargot in Mushroom Cups

Cream of Mushroom Soup

Chicken Breast With Porcini And Wild Mushrooms Sauce

Portabello Mushroom With Scallops and Pancetta

Italian Crepes Stuffed With Mushrooms

Thin Crust Pizza Topped With Five Mushroom Mix

Mushroom And Asparagus Risotto Recipe

Stuffed Mushrooms Florentine Recipe

Pork Medallions In Mushroom Truffle Sauce


Ingredients: 8 slices of French baguette, cut on angle 1-inch thick, 8 oz. shiitake and oyster mushrooms mix, 2 tablespoons garlic-flavored oil, 2 shallots, finely chopped, 1 tablespoon balsamic vinegar, 50 ml. dry white wine, 1 teaspoon chopped parsley, 2 oz. goat cheese, salt and black pepper to taste.

Recipe: Grill the baguette slices over fire-grill on both sides or toast them in a toaster. If you are using grill put the mushrooms over the grill for 1-2 minutes to get some smoky flavour, if not skip this step. Heat 1 tablespoon of the garlic flavored oil in a skillet and saute the shallots for 3 minutes. Add the mushrooms and saute for 2 minutes more. Deglaze with the white wine and add the balsamic vinegar. Cook until au-sec. Season the wild mushrooms with salt and pepper. Brush the toasted baguette slices with the rest of the oil and top them with the wild mushroom bruschetta topping. Crumble the goat cheese on top and sprinkle with the chopped parsley.


Ingredients: 1 oz. dry porcini mushrooms, soaked in 1 cup of hot water for 45 minutes; 2 cups arborio rice; 2 tbsp. butter; 1 tbsp. extra virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 1/2 cup dry white wine; 5 cups chicken stock, or as needed; sea salt and black pepper to taste; 2 tbsp. chopped fresh parsley; 1 cup grated Parmigiano-Reggiano cheese.

Recipe: Drain and rinse the mushrooms, reserving the liquid. Cut them into strips. Heat the butter and the olive oil in a large heavy skillet and saute the onion and garlic for 3 minutes. Deglaze with the wine, and continue stirring until the wine has almost evaporated. Add the arborio rice and saute 2 minutes more. Still stirring, add a cup of chicken stock. When the stock is absorbed by the rice, add the sliced porcini, and another cup of stock. When the stock has been absorbed again, add the strained mushroom liquid. Continue adding chicken stock as needed until the rice is cooked, about 20 minutes. Use as much stock as needed. The rice is cooked when it is tender and creamy, but not mushy. Season with salt and pepper. Remove from heat, stir in parsley and the Parmigiano-Reggiano and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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