By Karen Olson House, September 2007
- Introduction
- Mushrooms in North Carolina
- Edible or poisonous?
- Where to buy fresh mushrooms
- Mushroom nutrition
- Recipes
- Download
the full article as a
Mushroom bruschetta
1 tablespoon olive oil?
1 tablespoon butter?
1 tablespoon minced garlic
3 tablespoon minced onion
2 to 2½ cups of chopped shiitake mushrooms?
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
Red wine or Balsamic vinegar
Sliced bread (Italian, French, or baguette)
Ingredients below to taste
Olive oil
Garlic salt
Shredded Mozzarella cheese
In skillet heat olive oil and butter, add onion and garlic until soft. Add mushrooms, thyme, basil, salt and pepper. Add ¼ of vinegar. Cook until soft.
Place sliced bread on baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Top with mozzarella cheese. Toast until cheese melts. Top with mushroom mixture.
Recipe by Cheryl Walser, Yarborough’s Restaurant
Chicken and Shiitake Alfredo
1 package (3 ½ ounces) shiitake mushrooms
2 tablespoons butter or margarine
¾ cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
¾ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Remove stems from shiitake mushrooms (you can use stems to flavor broths and stews). Cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet, melt butter.
Add red pepper and cook until slightly softened, about 3 minutes. Add chicken and reserved mushrooms and cook until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions, about 5 cups
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