Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Mushroom Crust Quiche (Pjs) Recipe

INGREDIENTS:
1/2 lb Mushrooms, coarsely chopped
5 tb Butter or Margarine
1/2 cup of Finely Crushed Saltine
Crackers
3/4 cup of Chopped Green Onion
2 cup of (8 oz) Shredded Jack or
Swiss Cheese
1 cup of Small or Large Curd Cottage
Cheese
3 Eggs
1/4 teaspoon of Each, Cayenne and Paprika
DIRECTIONS:
In a frying pan over medium heat, saute the mushrooms in 3
tablespoons of butter until limp. Stir in the crushed crackers, then
turn into a well-greased 9-inch pie pan. Press mushroom mixture
evenly over pan bottom and up the sides.elt remaining 2 tablespoons utter, add onions, and saute until limp.
Spread onions over crust; sprinkle evenly with the shredded cheese.
In a blender, whirl the cottage cheese, eggs, and cayenne until
smooth. Pour into crust and sprinkle with paprika
Bake in a 350 degree oven until a knife inserted in the center comes
out clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before
cutting
Serve this savory quiche with a fresh spinach or mixed green salad. -

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Grilled Wild Mushroom Sausage Recipe

INGREDIENTS:
6 oz Chicken Breast; Boned And
-Skinned
3 oz Button Mushrooms
3 oz Cremini Mushrooms
3 oz Portabella Mushrooms
3 oz Shitake Mushrooms
2 oz Heavy Cream; Cold
1/2 oz Fine Herbs (Parsley;
-Tarragon, Chives, Chervil)
1 oz Shallots; Chopped
1 Egg
Salt; To Taste
Pepper; To Taste
Butter
DIRECTIONS:
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
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