Mushroom Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Almond Mushroom Pate (08-07-93) (16:05) Servings: 6 2 T Margarine 1 X Sm Onion, Chopped (1/4 C) 1 X Clove Garlic, Minced 1 1/2 C Sliced Mushrooms (4 Oz) 1/2 T Tarragon 1 C Blanched Whole Almonds(6 Oz) 1 T Lemon Juice 2 T Soy Sauce 1 Ds White Pepper 2 T Cream Cheese, Opt. * * Or Kefir Cheese, Or Neufchatel Cheese Garnish: Slivered Or Finely Chopped Almonds, Fresh Parsley Sprigs, Pimiento Strips, Or Sweet Red Pepper Strips, Optional In A Large Skillet, Melt Margarine. Add Onion, Garlic, And Mushrooms. Saute Until Tender But Not Browned. Add Tarragon, Stir Until It Is Softened. Pour Mixture Into A Bowl Of Food Processor. Add Remaining Ingredients. Process Until Mixture Is Smooth. Add Cheese If You Prefer A More Spreadable Consistency. Spoon Into A Serving Bowl. Top With Garnish Of Your Choice. Makes 1 1/2 Cups. People Who Do Not Like Ordinary Pate Seem To Love This One. Vary The Herbs And Substitute The Vegetables As You Wish. Serve With Water Crackers, Thick Slices Of Crusty French Bread, Thin Slices Of Whole Wheat Bread, Or Unsalted Whole Wheat Crackers. May Be Frozen. Variations: - Substitute Other Vegetables For The Mushrooms (Maybe Broccoli.) - Substitute 1/2 T Fennel For The Tarragon And 1 C Whole Pecans For The Almonds - Vary The Flavor By Using Other Seasonings Such As Basil, Oregano, Dillweed, Curry Powder, Or Nutmeg. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Appetizer Mushrooms (12/10/93) (18:56) Servings: 18 2 1/2 T Salad Oil 18 Ea Medium Mushroom Caps 1/4 C Sharp Cheddar Cheese,Shred 1/2 Lb Bob Evans Spice Pork Sausage With Oil,Lightly Brush Mushroom Caps.Spoon 1 Rounded Tablespoon Meat Into Mushroom Cap.On A Paper Lined 9" Pie Plate,Arrange 9 Mushroom Caps Around Edges.Cook On High In Microwave 2 1/2 To 4 Minutes;Until Meat Is No Longer Pink;Rotate Dish Halfway Through Cooking.Sprinkle Finely Chopped Shredded Cheese Over Meat Filling;Cook 1 To 2 Minutes Until Cheese Melts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bacon Horseradish Mushrooms (04-01-93) (1:45) Ibm 12 Large Fresh Mushrooms, About 1 To 1 1/2 Inches In Diameter 2 Tablespoons Butter Or Margarine 2 Tablespoons Chopped Onion 2 Tablespoons Fine Dry Bread Crumbs 1/2 Teaspoon Dried Parsley Flakes 6 Slices Bacon, Cooked And Crumbled 1 (4.4 Ounce) Package Cream Cheese, Softened 1 Teaspoon Prepared Horseradish Trim Mushrooms; Remove Stems. Set Caps Aside. Finely Chop Stems. In Small Bowl Combine Butter, Onion And Chopped Stems. Cover. Microwave At High For 1 To 1 1/2 Minutes, Or Until Butter Melts And Onion Is Tender, Stirring After Half The Time. Stir In Bread Crumbs, Parsley, Bacon, Cream Cheese And Horseradish. Spoon Mixture Into Caps, Pressing Lightly. Arrange Filled Caps In Circular Patter On Paper Towel Lined Plate. Microwave At High For 1 1/2 To 2 1/2 Minutes. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheddar Mushroom Open-Face Sandwich (05-01-93) (16:09) Servings: 6 1 1/2 C Mushrooms; Fresh, Chopped 2 Tb Butter; Melted 1 Ea Egg; Lg, Beaten 1 Ts Oregano 1 C Cheddar; Md Sharp, Shredded 6 Ea Dk. Rye Bread Slices;Toasted 12 Ea Tomato; Slices, Thin 1 X Celery Salt 1 X Parsley Saute The Mushrooms In The Butter Until Tender. Remove From The Heat And Stir In The Egg And Oregano. Stir In The Cheddar Cheese. Spread About 3 Tbls Of The Mixture On Each Slice Of Toast. Top Each Slice With 2 Slices Of Tomato And Sprinkle With Celery Salt To Taste. Broil For 5 Minutes, Or Until The Cheese Melts And The Sandwich Is Thoroughly Heated. Garnish With The Parsley And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Stuffed Mushrooms (05-01-93) (19:16) Servings: 10 20 Ea Large Mushrooms 1 X Italian Dressing 8 Oz Crabmeat, Well Picked 3/4 C Fresh Breadcrumbs 2 Ea Eggs, Beaten 1/4 C Mayonnaise 1/4 C Onion, Minced 1 T Lemon Juice Marinate Mushrooms In Italian Dressing; Drain. Combine Crabmeat, A Half-Cup Of Breadcrumbs, Eggs, Mayonnaise, Onion And Lemon Juice. Fill Mushrooms. Top With Remaining Breadcrumbs; Bake At 375 For 15 Minutes. Yields 20 Appetizers Or 4 Main Course Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Cheese Mushroom Puffs (12-28-92) (1:46) Msb 3 Tablespoons Butter 1 Pound Fresh Mushrooms, Cleaned And Diced 1 Small Onion, Finely Chopped 24 Ounces Cream Cheese, At Room Temperature 2 Egg Yolks 3 Tablespoons Minced Parsley Salt And Pepper To Taste Party Bread Sliced Paprika In Medium Skillet Melt Butter; Saute Mushrooms And Onion Over Medium Heat Until Golden, Stirring Occasionally; Drain. Heat Broiler. In A Medium Bowl Beat Cream Cheese, Egg Yolks, Parsley And Seasonings Together Until Smooth. Stir In Mushroom Mixture Until Combined. Spread Evenly On Bread; Sprinkle With Paprika. Broil 1 To 2 Minutes Or Until Lightly Browned And Puffed. Serve Immediately. Makes 4 Dozen Canapes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Jumbo Mushrooms (10-17-92) (20:31) 1 1/2 Pounds Large Mushrooms 2 Medium Size Green Onions 4 Tablespoons Margarine Or Butter 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Tablespoon All-Purpose Flour 2 Tablespoons Dry Sherry 1/2 Cup Half And Half About 25 Minutes Before Serving: Remove Stems From Mushrooms; Slice Stems. Cut Green Onions Into 1 Inch Pieces. In 10 Inch Skillet Over Medium Heat, In Hot Margarine, Cook Mushrooms, Stems, Green Onions, Salt, And Pepper Until Mushrooms Are Tender, About 10 Minutes, Stirring Often. In Cup, Stir Flour And Sherry Until Blended. Gradually Stir Half And Half And Sherry Mixture Into Mushroom Mixture; Cook, Stirring Frequently, Until Mushroom Mixture Boils And Thickens Slightly. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Mushrooms Prepare And Cook Mushrooms As For Fresh Mushroom Saute But Increase Flour To 1 Tablespoon. Before Seasoning, Add 1 Teaspoon Soy Sauce. Slowly Stir In 3/4 Cup Light Cream. Cook And Stir Until Mixture Thickens. Season. Serve With Steak Over Toast Points. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crispy Mushroom Chips (04-19-93) (23:55) Ibm Nonstick Cooking Spray 1/2 Pound Large Mushrooms Preheat The Oven To 250 Degrees. Coat A Large Baking Sheet With The Cooking Spray And Set Aside. Using A Sharp Knife, Slice The Mushrooms Very Thin, Then Transfer To The Baking Sheet, Arranging The Slices In A Single Layer. Bake, Uncovered, For 2 1/2 To 3 Hours Or Until Crisp And Completely Dry. Makes About 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fast Mushroom-Shrimp Risotto (11-04-92) (10:43) Ibm 1 Pound Large Shrimp 1 Tablespoon Salad Oil 1 2.4 Ounce Package Leek Soup And Recipe Mix 4 Tablespoons Margarine Or Butter 1 12 Ounce Package Mushrooms, Sliced 1 1/2 Cups Regular Long Grain Rice 1 13 3/4 To 14 1/2 Ounce Can Chicken Broth 1 Small Head Radicchio, Torn Into Bite Sized Pieces About 40 Minutes Before Serving: Shell And Devein Shrimp; Rinse With Running Cold Water And Pat Dry With Paper Towels. In 10 Inch Skillet Over High Heat, In Hot Salad Oil, Cook Shrimp And 2 Tablespoons Leek Soup Mix, Stirring Frequently, Until Shrimp Turn Pink Throughout. Remove Shrimp To Bowl. In Same Skillet Over High Heat In Hot Margarine Or Butter, Cook Mushrooms Until Tender, Stirring Occasionally. Add Rice And Cook, Stirring, Until Rice Is Coated. To Rice Mixture In Skillet, Add Chicken Broth, Remaining Leek Soup Mix, And 1 1/4 Cups Water; Heat To Boiling. Reduce Heat To Low; Cover And Simmer 20 Minutes, Stirring Occasionally, Until Rice Is Tender And Liquid Is Absorbed. Return Shrimp To Skillet; Heat Through. Remove Skillet From Heat; Stir In Radicchio. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Florentine Mushrooms (04-01-93) (1:46) Ibm 12 Large Fresh Mushrooms, About 1 To 1 1/2 Inches In Diameter 2 Tablespoons Butter Or Margarine 2 Tablespoons Chopped Onion 1 Package Spinach (10 Ounces), Thawed And Drained 6 Slices Bacon. Cooked And Crumbled 1 Package (4.4 Ounces) Cream Cheese, Softened Trim Mushrooms; Remove Stems. Set Caps Aside. Finely Chop Stems. In Small Bowl Combine Butter, Onion And Chopped Stems. Cover. Microwave At High For 1 To 1 1/2 Minutes, Or Until Butter Melts And Onion Is Tender, Stirring After Half The Time. Stir In Spinach, Bacon And Cream Cheese. Spoon Mixture Into Caps, Pressing Lightly. Arrange Filled Caps In Circular Patter On Paper Towel Lined Plate. Microwave At High For 1 1/2 To 2 1/2 Minutes. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Saute Wash 5 Ounces (2 Cups) Mushrooms. Slice Through Cap And Stem. Sprinkle With 1 Teaspoon All-Purpose Flour. Melt 1 Tablespoon Butter In Medium Skillet. Add Mushrooms; Cover And Cook Over Low Heat 8 To 10 Minutes, Or Until Tender, Stirring Occasionally. Season With Salt And Pepper. Serve 2 As A Vegetable Or 4 As A Meat Accompaniment. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic-Stuffed Mushrooms (05/14/93) (6:26) Servings: 4 12 Ea Medium Mushrooms 3 T Unsalted Butter 2 Ea Scallions, Sliced 1 1/2 T Coarsely Ground Pecans 1 1/2 T Fresh Parmesan Cheese * 1 1/2 T Bread Crumbs 1/4 C Garlic Bechemel 1 X Salt (To Taste) 1 X Freshly Ground White Pepper 1 X Cayenne Pepper 4 T Unsalted Butter 4 T Unbleached All-Purpose Fl * Grate The Fresh Parmesan Cheese For This Recipe. Preheat Oven To 450 Degrees F. Clean The Mushrooms. Remove The Stems And Reserve. Parboil The Mushrooms In Just Enough Water To Cover, For 3 Minutes, Until Barely Cooked. Drain Well, Blot With Paper Towels, And Set Aside Until Needed. If The Tip Of The Stems Seem Woody, Trim Them Away. Chop Stems Coarsely. Melt 2 T Of The Butter In A Skillet. Toss The Chopped Mushrooms Stems And Scallions. Saute Until Tender And Most Of The Mushroom Juices Have Evaporated. Toss In The Pecans, Pecans, Bred Crumbs, Parmesan Cheese, And Remaining Tablespoon Of Butter. Stir Until The Butter Is Melted And Absorbed. Stir In The Garlic Bechamel. Add Salt And Freshly Ground Pepper To Taste. Stuff Each Mushroom Cap With The Mixture, Mounding It Neatly Over The Top. Sprinkle Each With Some Cayenne Pepper. Put Stuffed Mushrooms In A Lightly Oiled, Shallow Baking Dish. Bake For 10 Minutes Or Until Heated Through. Serve At Once. Garlic Bechamel: 2 1/2 C Scalded Milk (More Or Less, Depending On The Thickness Of 1 X Salt And Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt The Butter In A Heavy Saucepan And Whisk In The Flour. Let This Roux Cook Over Low Heat, Stirring Constantly For 3 To 4 Minutes. Whisk In The Scalded Milk. Bring To A Boil. Reduce The Heat And Cook Gently, Stirring Frequently, For 10 To 15 Minutes. Add Salt And Pepper And Whisk In The Garlic Puree. Remove From The Heat. Beat The Egg In A Bowl. Beat Some Of The Sauce Into The Egg. Next Beat The Egg Mixture Back Into The Garlic Sauce. Taste And Correct Seasonings. Store In The Refrigerator, With Plastic Wrap Placed Directly On The Surface Of The Sauce, Until Needed. Thin With Milk Before Using If Necessary. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grilled Mushrooms (11-11-92) (17:46) 1 Clove Garlic, Halved 3/4 Teaspoon Dried Thyme, Crumbled 1/4 Teaspoon Salt 1/4 Teaspoon Black Pepper 1/3 Cup Olive Oil 18 Ounce Large Mushrooms, Cleaned And With Stems Removed In A Small Bowl Combine Garlic, Thyme, Salt, Pepper And Oil. Thread Mushrooms Onto Metal Skewers And Lay On A Baking Sheet. Brush All Over With Oil Mixture; Let Stand For At Least 1 And Up To 6 Hours At Room Temperature. Heat Broiler. Lay Mushrooms On Broiler Pan And Cook 5 To 6 Inches From Heat. Turn Occasionally, Until Soft-3 To 5 Minutes. Serve Hot Or At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grilled Portobello Mushrooms (5-16-98) Brush The Mushroom With Olive Oil, Balsamic Vinegar, And Lots Of Black And Red Pepper (Big Mushroom, Eh?). Grill It For 2 And A Half Minutes On Each Side, And Garnish It With A Puree Of Garlic And Parsley. Serve It With Lemon Slices On A Bed Of Salad Greens With A Roasted Red Bell Pepper. If You Have Leftover Stems And Broken Mushrooms Bits, Simmer Them For Ninety Minutes In Water With A Bay Leaf And Thyme. Use The Dark Brew To Add Or Enhance A Mushroom Flavour In Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushrooms In Cream Sauce (05-12-93) (23:00) Servings: 4 2 Lb Mushrooms; Fresh 1/4 Lb Bacon; Diced 1/4 C Butter Or Margarine 2 Ea Onions; Large, Diced 1 C White Wine 1/2 T Salt 1/4 T Pepper 1/4 T Paprika 1 X Nutmeg; Pinch Of 1 X Mace; Pinch Of 1 C Cream; Heavy 1 X Lemon Juice; 1/2 Med Lemon 2 Ea Parsley; Sprigs Clean Mushrooms And Slice In Half If Large. Pat Dry. Fry Bacon In A Large Pan Until Lightly Browned. Remove From Pan And Reserve. Add The Butter To The Pan Drippings. Add Onions; Saute Until Lightly Browned. Add Mushrooms; Cook Until Tender, Stirring Often. Stir In Wine, Salt, Pepper, Paprika, Nutmeg, And Mace. Cover Frypan And Cook Over Low Heat 15 Minutes. Off The Heat, Add The Cooked Bacon, Cream And Lemon Juice. Reheat Until Just Warm. Do Not Let The Mixture Boil!!! Garnish With Parsley And Serve With Noodles Or Dumplings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinated Mushrooms (08-27-93) (23:51) Servings: 8 1 C White Wine 1/2 C White Wine Vinegar 2 T Brown Sugar 2 Ea Cloves Garlic, Minced 1/4 C Sliced Green Onion 1/4 C Diced Red Pepper 1 T Hot Red Pepper Flakes 1 Lb Small Fresh Mushrooms, Trim 1/2 T Salt 1/4 T Ground Black Pepper 1/2 T Oregano Leaves Combine Wine, Vinegar, Sugar, Garlic, Green Onion, Red Pepper And Red Pepper Flakes In 8 Cup Microwaveable Casserole. Cover; Microwave At High 3 To 5 Minutes Or Until Mixture Is Simmering. Add Mushrooms. Cover; Microwave At High 6 To 8 Minutes Or Until Mushrooms Are Tender But Not Mushy. Stir Partway Through Cooking. Stir In Salt, Oregano And Pepper. Let Stand, Covered, For 30 Minutes. Transfer To Covered Jar Or Container. Refrigerate Up To 1 Week. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinated Mushrooms 1 (5-16-98) 1 Cup White Wine 2 Tbs. Brown Sugar 1/4 Cup Sliced Green Onion 1 Ts Hot Red Pepper Flakes 1/2 Ts Salt 1/2 Ts Oregano Leaves 1/2 Cup White Wine Vinegar 2 Cloves Garlic, Finely Minced 1/4 Cup Diced Red Pepper 1 Lb Small Fresh Mushrooms, Trimmed. 1/4 Ts. Ground Black Pepper. Combine Wine, Vinegar, Sugar, Garlic, Green Onion, Red Pepper And Red Pepper Flakes In An 8 Cup Microwaveable Casserole. Cover; Microwave At High For Three To Five Minutes Or Until Mixture Is Simmering. Add Mushrooms. Cover; Microwave At High 6 To 8 Minutes Or Until Mushrooms Are Tender But Not Mushy. Stir Partway Through Cooking. Stir In Salt, Oregano, And Pepper. Let Stand, Covered, For Thirty Minutes. Transfer To Covered Jar Or Container. Can Be Refrigerated Up To One Week. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mozzarella & Mushroom Skillet Pie (11-04-92) (10:42) Ibm 1 Tablespoon Olive Or Salad Oil 1 Large Onion, Diced 1 Small Green Pepper, Cut Into 1/2 Inch Pieces 1/3 Cup Bottled Pizza Sauce 1 1/3 Cups Milk 1 Cup Buttermilk Baking Mix 3 Large Eggs 1 4.5 Ounce Jar Sliced Mushrooms, Drained 1/2 Cup Sliced Pitted Ripe Olives 1 8 Ounce Package Shredded Mozzarella Cheese (2 Cups) 2 Tablespoons Chopped Parsley About 45 Minutes Before Serving: Preheat Oven To 400 Degrees. In 10 Inch Skillet With Oven Safe Handle, Over Medium-High Heat, In Hot Olive Oil Or Salad Oil, Cook Onion And Green Pepper Until Onion Is Lightly Browned. Stir In Pizza Sauce; Remove Skillet From Heat. In Medium Bowl, With Wire Whisk, Beat Milk, Buttermilk Baking Mix, And Eggs Until Smooth. Pour Egg Mixture Into Vegetable Mixture In Skillet; Sprinkle With Mushrooms, Olives, And Half Of Shredded Mozzarella Cheese. Bake 5 Minutes Longer Or Until Cheese Melts And Knife Inserted In Middle Comes Out Clean. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Cups (08-27-93) (23:54) Servings: 32 1 C Chopped Onions 2 C Chopped Mushrooms 3 T Margarine 1/2 C Chopped Parsley 2 Ea Egg Yolks 3/4 C Grated Mozzarella Cheese 1/2 C Grated Parmesan Cheese 1 T Salt 8 Ea Sliced White Bread 1/2 C Melted Butter Saute Onions And Mushrooms In Margarine. Remove From Heat. Add Parsley, Eggs, Cheeses And Seasoning. Combine Well. Trim Crusts From Bread And Cut Into 4 Equal Squares. Roll Pieces Flat With A Rolling Pin. Dip Bread In Melted Butter And Arrange In Miniature Muffin Tins. Fill Each With Mushroom-Cheese Mixture. Bake 350 Degrees For 20-25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Mozzarella Bruschetta (04-19-93) (23:50) Ibm 1 (10 3/4) Ounce Can Cream Of Mushroom Soup 1 Clove Garlic, Minced 1/4 Teaspoon Italian Seasoning 1 Tablespoon Grated Parmesan Cheese 1 Loaf Italian Or French Bread 1/4 Cup Olive Oil 1/4 Cup Chopped Green Onions 1/4 Cup Chopped Red Peppers 2 Cups Shredded Mozzarella Cheese Heat Broiler. Combine Soup, Garlic, Italian Seasoning And Parmesan Cheese Until Well Blended; Set Aside. Cut Bread Into 1 Inch Slices And Place On Baking Sheet. Brush Bread With Oil And Toast Lightly Under Broiler. Heat Oven To 375 Degrees. Spread One Tablespoon Of Soup Mixture Evenly Over Each Slice. Sprinkle With Green Onions And Red Peppers; Top With Mozzarella. Bake 5 To 7 Minutes Or Until Cheese Is Melted. Makes 18 To 20 Appetizers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Parmesan 1 Lb Mushroom 2 Tablespoon Chopped Parsley 2 Cloves Minced Garlic 3 Tablespoon Parmesan Cheese 1 Teaspoon Oregano 1/2 Cup Bread Crumbs 1/2 Cup Olive Oil Ground Pepper Salt Preheat Oven At 350 Degrees Wash And Remove Mushroom Stems. Chop The Stems And Mix With Garlic, Parsley, Cheese, Oregano, Bread Crumbs, Salt And Pepper. Place Mushrooms Stem Side Up In Baking Dish. Fill Mushrooms With Mixture. Add 1/4-Inch Of Water To Dish. Pour Oil Evenly Over Caps And Bake 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Puffs (08-17-92) (0:22) 3 Tablespoons Butter 1 Pound Fresh Mushrooms, Cleaned And Diced 1 Small Onion, Finely Chopped 24 Ounces Of Cream Cheese, Softened 2 Egg Yolks 3 Tablespoons Minced Parsley Salt And Pepper To Taste Party Bread Slices Paprika To Taste In A Medium Size Skillet Melt Butter And Saute Mushrooms And Onion Over Medium Heat Until Golden, Stirring Occasionally; Drain. Heat Broiler. In A Medium Size Bowl Beat Cream Cheese, Egg Yolks, Parsley And Seasonings Together Until Smooth. Stir In Mushroom Mixture Until Combined. Spread Evenly On Party Bread Slices And Sprinkle With Paprika. Broil 1 To 2 Minutes Or Until Lightly Browned And Puffed. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Side Dish (12-13-92) (0:07) 1 Pound Fresh Mushrooms 2 Tablespoons Butter 1/2 Teaspoon Tarragon 1 Teaspoon Cornstarch 1/2 Teaspoon Salt 1/3 Cup Sour Cream 1/4 Cup Finely Chopped Parsley 1 Cup Shredded Swiss Cheese Put Mushrooms In A 9 Inch Square Dish. Dot Mushrooms With Butter. Cook On Micropower High For 6 Minutes. Drain Juice From Pan. Preheat Grill For 5 Minutes. Mix Tarragon, Cornstarch And Salt With Sour Cream And Add To Mushrooms. Sprinkle With Parsley And Cheese. Elevate On The Baking Rack And Cook Under Grill For 5 Minutes Or Until Bubbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Strudel (08-27-93) (23:55) Servings: 16 3 T Butter 1 Ea Large Onion, Chopped 1/3 C Diced Sweet Red Pepper 2 Ea Cloves Garlic Minced 7 C Sliced Mushrooms 1/2 T Salt 1/2 T Pepper 1/2 T Thyme 2 T Lemon Juice 1/2 C Diced Black Forest Ham 1/2 C Shredded Mozzarella Cheese 1/4 C Minced Fresh Parsley 2 T Fine Bread Crumbs 8 Ea Sheets Phyllo Pastry 1/3 C Melted Clarified Butter 2 T Dijon Mustard 1/4 C Grated Parmesan Cheese In Large Frying Pan, Melt 3 Tablespoons Butter Over Medium Heat. Cook Onion, Red Pepper And Garlic Until Softened, About 5 Minutes. Add Mushrooms; Increase Heat To Medium High And Cook, Stirring Often, Until Mushrooms Are Tender And All Moisture Has Evaporated. Season With Salt, Pepper, Thyme And Lemon Juice. Remove From Heat; Stir In Ham, Mozzarella Cheese, Parsley And Breadcrumbs. Taste And Adjust Seasoning. Let Cool. Divide Mushroom Filling In Two Portions. Brush 4 Sheets Of Phyllo Pastry Lightly With Melted Butter; Stack Neatly One On Top Of The Other. About 1 Inch From One Long Edge Of Phyllo Pastry, Spread Half Of Mustard In A 2 Inch Wide Strip, Leaving A 1 Inch Border On Both Sides. Over Mustard, Spread Half Of The Mushroom Filling. Dust Filling And Phyllo Pastry With Half The Parmesan Cheese. Turn Up Bottom Edge Of Pastry Over Mushroom Filling; Turn Both Side Edges In The Brush This Exposed Phyllo Pastry On Bottom And Edges With Butter. Roll Up, Jelly Roll Fashion, Loosely But Compactly. Place, Seam Down, On Baking Sheet. Repeat With Remaining Phyllo Pastry, Butter, Filling And Parmesan Cheese. Brush Top With Butter; With Sharp Knife Cut 8 Slits On Diagonal, On Top Of Each Roll, Through Top 2 Layers Of Phyllo Pastry. Bake At 375 Degrees F Over For About 25 Minutes Or Until Pastry Is Golden And Crisp. Let Cool For About 5 Minutes Before Slicing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Toss 1 Package (About 1 Ounce) Italian Salad Dressing Mix 1 Can (14 Ounces) Artichoke Hearts, Drained 1 Can (3 1/4 Ounces) Pitted Ripe Olives, Drained 8 Ounces Fresh Mushrooms, Sliced 1 Large Head Lettuce, Torn Into Bite Size Pieces 1/2 Pound Spinach, Torn Into Bite Size Pieces Prepare Salad Dressing Mix As Directed On Package; Pour On Artichoke Hearts, Olives And Mushrooms. Cover And Refrigerate No Longer Then 24 Hours. Place Greens In Large Plastic Bag. Close Bag And Refrigerate No Longer Than 24 Hours. About 5 Minutes Before Serving, Add Marinated Mixture To Greens In Bag. Close Bag Tightly; Shake To Coat Greens. Sprinkle With Salt And Pepper If Desired. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Turnovers (02/12/94) (14:24) Servings: 8 -----------------------------Pastry Ingredients----------------------------- 1 C Butter (Slightly Softened) 1 Pk Cream Cheese (Softened) 1/2 T Salt 2 C Flour 1 Ea Egg 2 T Milk ------------------------------Mushroom Filling------------------------------ 2 Cn Stems And Pieces (4 Oz) 1/2 C Onions (Minced) 1/2 T Salt 1/8 T White Pepper 1 T Lemon Juice 2 T Flour 1/2 C Light Cream Pastry: Combine Butter, Cream Cheese And Salt And Beat Well. Add Flour And Blend. Wrap Dough In Waxed Paper 8x6 Rectangle And Chill Overnight. Remove 10 Minutes Before Rolling. Roll Part Of Dough At A Time To 1/8 Inch Thick. Cut Into 2 1/2 Inch Rounds. Put 1 Teaspoon Of Filling In Each. Moisten Edges And Fold Double. Press Edges With Fork To Seal. Mix Egg With Milk And Slightly Beat. Brush With And Milk And Chill 1 Hour. Bake At 350f For 25 Minutes Or Until Golden Brown. May Be Frozen. Makes 5 Dozen. Mushroom Filling: In Pan, Saute Mushrooms And Oinions In Butter. Sprinkle In Salt, Pepper, Lemon Juice And Flour. Stir And Simmer 2 Minutes. Gradually Add Cream And Stir Util Smooth And Thickened. Chill. Add 1 Tablespoon Sherry Or Dry Vermouth Before Chilling, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushrooms In Cream (5-16-98) Chop 1 Pound Of Mushrooms Into Halves Or Quarters. Heat 2/3 Cup Heavy Cream. Heat 2t Butter In A Deep Frying Pan. Add 3-4 Chopped Garlic Cloves To The Butter. Add Mushrooms And Cook For About 2 Min, Until Brown. Add Hot Cream, Salt, 1 Tsp Pepper, 2 Tsp Nutmeg. Cook For About 5 More Min, Then Add 1/2 Cup Chopped Cilantro. Serve On Hot Buttered Rice Or French Bread -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushrooms In Cream Sauce (08-27-93) (23:55) Servings: 4 2 Lb Mushrooms; Fresh 1/4 Lb Bacon; Diced 1/4 C Butter Or Margarine 2 Ea Onions; Large, Diced 1 C White Wine 1/2 T Salt 1/4 T Pepper 1/4 T Paprika 1 X Nutmeg; Pinch Of 1 X Mace; Pinch Of 1 C Cream; Heavy 1 X Lemon Juice; 1/2 Med Lemon 2 Ea Parsley; Sprigs Clean Mushrooms And Slice In Half If Large. Pat Dry. Fry Bacon In A Large Pan Until Lightly Browned. Remove From Pan And Reserve. Add The Butter To The Pan Drippings. Add Onions; Saute Until Lightly Browned. Add Mushrooms; Cook Until Tender, Stirring Often. Stir In Wine, Salt, Pepper, Paprika, Nutmeg, And Mace. Cover Frypan And Cook Over Low Heat 15 Minutes. Off The Heat, Add The Cooked Bacon, Cream And Lemon Juice. Reheat Until Just Warm. Do Not Let The Mixture Boil!!! Garnish With Parsley And Serve With Noodles Or Dumplings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pickled Mushrooms 1 Package (. 63 Ounce) Italian Salad Dressing Mix 1/3 Cup Tarragon Vinegar 2 Tablespoons Water 2/3 Cup Salad Oil 1 Tablespoon Sugar 4 Cloves Garlic, Crushed 6 Drops Red Pepper Sauce 1 Medium Onion, Sliced And Separated Into Rings 2 Cans (4 Ounces Each) Button Mushrooms, Drained In Tightly Covered Jar, Shake Dressing Mix, Vinegar And Water. Add Salad Oil, Sugar, Garlic And Red Pepper Sauce; Shake To Mix. Stir In Onion Rings And Mushrooms; Cover And Refrigerate At Least 8 Hours. Serve Mushrooms And Onion Rings With Slotted Spoon. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pickled Mushrooms 1 In Small Saucepan, Combine 1/3 Cup Rd Wine Vinegar, 1/3 Cup Salad Oil, 1 Small Onion, Thinly Sliced And Separated In Rings, 1 Teaspoon Salt. 2 Teaspoons Dried Parsley Flakes, 1 Teaspoon Prepared Mustard, And 1 Tablespoon Brown Sugar. Bring To Boil. Add Two 6 Ounce Cans Mushroom Crowns, Drained; Simmer 5 To 6 Minutes. Chill In A Covered Bowl Several Hours, Stirring Occasionally. Drain. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pickled Mushrooms 2 (08-28-93) (0:01) Servings: 4 4 Lb Small Mushrooms 4 C Boiling Water 1 1/2 T Salt 1 X ----------Marinade---------- 1 3/4 C Water 15 Ea Peppercorns 2 Ea Bay Leaves 2 1/2 T Salt 3/4 C Sugar 3/4 C Vinegar Cut The Mushroom Stems Off At The Cap Level. Place The Heads In Boiling Salted Water. Simmer Till They Sink To The Bottom. Strain. Boil Marinade Water With Peppercorns And Bay Leaves For 30 Minutes. Add Salt And Sugar. Stir Till Dissolved. Add The Vinegar, Bring To A Boil. Place The Mushrooms In Small Jars. Cover With Hot Marinade. Close The Jars. Keep Refrigerated. Use For Canapes And Salads, Or As Appetizers. Yields 4 1 Fluid Pint Jars. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Polenta Bake (04-22-92) 2 Cups Sliced Mushrooms (About 8 Ounces) 1/2 Cup Chopped Onion 1 Clove Garlic, Crushed 2 Tablespoons Margarine 2 (8 Ounce) Cans Stewed Tomatoes 1/2 Teaspoon Dried Basil Leaves 1/8 Teaspoon Ground Black Pepper 4 1/4 Cups Water 1 Cup Cream Of Wheat 3/4 Cup Grated Parmesan Cheese In Medium Saucepan, Over Medium High Heat, Cook Mushrooms, Onion And Garlic In Margarine Until Tender; Stir In Stewed Tomatoes, Basil And Pepper. Simmer, Uncovered, To 20 Minutes, Stirring Occasionally. Meanwhile In Medium Saucepan, Over High Heat, Heat Water To A Boil; Slowly Sprinkle In Cereal, Stirring Constantly. Cook For 5 Minutes, Stirring Occasionally. Remove From Heat; Let Stand For 15 Minutes. Spoon Half The Cereal Mixture Into 12 X 8 X 2 Inch Baking Dish; Top With Half Each Of The Tomato Mixture And Cheese. Repeat Layers. Bake At 400 Degrees For 20 Minutes Or Until Mixture Is Bubbly And Top Is Lightly Browned. Let Stand For 5 Minutes. Cut Into Squares To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spinach Stuffed Mushrooms (11-11-92) (2:48) Ibm Nonstick Cooking Spray 1/2 Pound Fresh Spinach, Rinsed Thoroughly And Trimmed 12 Medium Size Mushrooms 1 Tablespoon Margarine 1 Clove Garlic, Minced 1/4 Teaspoon Dried Oregano, Crumbled 1 Tablespoon Lemon Juice 2 Tablespoons Fine Dry Bread Crumbs Lightly Coat An 8 X 8 X 2 Inch Baking Pan With Cooking Spray And Set Aside. Place Spinach In A Medium Size, Heavy Saucepan With Just The Water That Clings To The Leaves; Cook Covered Over Moderate Heat For 2 To 3 Minutes Or Until Wilted. Drain And Cool; Then, With Your Hands, Squeeze Out The Liquid. Chop Fine And Set Aside. Heat Oven To 400 Degrees. Remove Mushroom Stems And Chop Fine. In A Heavy, 7 Inch Skillet Melt Margarine Over Moderate Heat. Add Garlic And Cook For 30 Seconds. Stir In Chopped Mushrooms And Cook For 5 Minutes. Mix In Spinach And Oregano And Cook, Stirring, 1 Minute Longer. Stir In Lemon Juice And Remove From Heat. Fill Mushrooms Caps With The Spinach Mixture, Sprinkle With Bread Crumbs And Transfer To The Baking Pan. Bake Uncovered 10 To 15 Minutes Or Until Bread Crumbs Are Lightly Browned. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Steamed Mushrooms (05/20/93) (0:44) Steamed Mushroom Caps, Filled With A Mound Of Moist Meat, Make Delicious Party Food. 8 Dried "Jyo" Black Mushrooms 8 Large Button Mushrooms 2 C Stock 1 Piece Star Anise 1/2 T Sichuan Peppercorns Sauces: 1/2 C Plum Sauce 1 T Warm Water 2 T Dry Mustard 3 T Water 1/2 T White Vinegar 1 T Thin Soy Sauce Filling: 1 Lb Fatty Pork Shoulder 1/2 T Cornstarch 1 T Water 1 T Oyster Sauce 1 T Dark Soy Sauce 1/4 T Black Pepper 2 Green Onions, Minced 1/4 T Fresh Ginger, Minced 1 T Chinese Parsley, Minced Preparation: Wash & Soak "Jyo" Mushrooms In Warm Water For At Least 1 Hour. Add Star Anise And Peppercorns To Stock. Stew Button Mushrooms In Stock For 30 Minutes; Remove From Stock; Discard Mushroom Stems. Strain Stock For Use In Another Dish. Mix Plum Sauce With Warm Water In Dip Saucer, Cover & Reserve. Make A Paste Of Dry Mustard & Water; Cover & Let Marry For 30 Minutes; Then Add White Vinegar & Thin Soy Sauce. Filling: Finely Chop Pork Shoulder. Mix Cornstarch & Water; Add Oyster Sauce, Soy Sauce & Black Pepper. Add Chopped Pork; Work With Your Fingers Into Thick Mixture. Add Onions, Ginger & Chinese Parsley. Allow Filling To Stand In Covered Bowl For 30 Minutes. Mound About 1 1/2 Teaspoons Of Filling On Each Mushroom. Arrange On Serving Plate. Steaming: In Steamer, Bring Water To Rapid Boil First; Steam "Jyo" Mushrooms For 30 Minutes; Steam Buttons For 20 Minutes. Serve. If You Plan To Reheat Before Serving, Steam For 5 Minutes Less, Then Reheat For 10 Minutes. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Mushrooms 1 Lb Fresh Mushroom 1/4 Cup Salad Oil 1/3 Cup Water 1/2 Lb Spicy Pork 1 Clove Crushed Garlic 1/2 Cup Bread Crumbs 4 Strips Bacon Clean Mushrooms And Remove Stems From Caps. Brush Caps With Some Oil And In A 13 X 9 Inch Baking Dish (For Standard Serving Size). In Skillet, Cook Bacon (Or Sausage) Until No Longer Pink; Remove From Heat. Drain Off All But 2 Tablespoon Drippings. Add Bread Crumbs And Chopped Stems. Spoon Crumb Mixture Into Oiled Mushroom Cap. Pour Water In Bottom Of Baking Dish. Bake 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Mushrooms 1 (04-01-93) (1:45) Ibm 12 Large Fresh Mushrooms, About 1 To 1 1/2 Inches In Diameter 2 Tablespoons Butter Or Margarine 2 Tablespoons Chopped Onion 1/4 Cup Fine Dry Bread Crumbs 1/2 Teaspoon Dried Parsley Flakes 1/4 Teaspoon Italian Seasoning Trim Mushrooms; Remove Stems. Set Caps Aside. Finely Chop Stems. In Small Bowl Combine Butter, Onion And Chopped Stems. Cover. Microwave At High For 1 To 1 1/2 Minutes, Or Until Butter Melts And Onion Is Tender, Stirring After Half The Time. Stir In Bread Crumbs, Parsley Flakes And Italian Seasoning. Spoon Mixture Into Caps, Pressing Lightly. Arrange Filled Caps In Circular Patter On Paper Towel Lined Plate. Microwave At High For 1 1/2 To 2 1/2 Minutes. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Mushrooms 2 (02/12/94) (14:24) Servings: 5 25 Ea Fresh Mushrooms 1 Pk Cream Cheese (8 Oz) 1 T Milk 1 Cn Crabmeat (6 1/2 Oz) 2 T Onions (Minced) 1/2 T Horseradish 1 X Bread Crumbs 1 X Worcestershire (1 Dash) 1 X Salt Blend All Ingredients Except Mushrooms. Clean Mushrooms And Remove Stems. Fill Mushroom Caps With Mixture. Sprinkle Top With Bread Crumbs. Bake At 350f For 10 Minutes In A Shallow Buttered Dish Until Hot And Bubbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Mushrooms With Crabmeat (05-02-93) (21:41) Servings: 4 12 Ea Large Mushrooms 1 Ea Env. Vegetable Soup Mix 6 Oz Frozen Crab Meat * 1/2 C Sour Cream Or Plain Yogurt 3 T Plain Dry Bread Crumbs 1 T Snipped Fresh Dill ** 3 X Dashes Hot Pepper Sauce 1/8 T Pepper 2 T Butter Or Margarine, Melted * Crabmeat Is To Be Thawed And Squeezed Dry. ** Substitution: 1 T Dried Dill Weed. Preheat Oven To 350 Degrees F. Remove And Finely Chop Mushroom Stems. In Medium Bowl, Combine Chopped Mushroom Stems, Vegetable Recipe Soup Mix, Crabmeat, Sour Cream Or Plain Yogurt, Bread Crumbs, Dill, Hot Pepper Sauce, And Pepper. Set Aside. On Lightly Greased Baking Sheet, Arrange Mushroom Caps; Stuff With Crabmeat Mixture, Then Brush With Butter. Bake 15 Minutes Or Until Tender. Makes About 12 Appetizers. Make Ahead Directions; Mushrooms Can Be Partially Prepared Up To 1 Day Ahead. Simply Prepare And Stuff As Above. Cover And Refrigerate. To Serve, Brush With Butter Then Bake As Above. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wild Mushroom Tartlets 1 Ounce Dried Porcini Mushrooms 1 10 To 11 Ounce Package Piecrust Mix Butter Or Margarine 2 Green Onions, Sliced 1 Cup Heavy Or Whipping Cream 1/2 Cup Grated Parmesan Cheese 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 3 Eggs 2 Tablespoons Chopped Parsley Chopped Pimentos For Garnish About 1 1/2 Hours Before Serving 1. In Small Bowl, Soak Dried Mushrooms In Enough Warm Water To Cover Until Soft, About 30 Minutes. 2. Meanwhile, Grease And Flour Thirty-Six 1 3/4-Inch Muffin Pan Cups. Prepare Piecrust Mix As Label Directs For 2-Crust Pie. On Lightly Floured Surface, With Floured Rolling Pin, Roll Dough About 1/8 Inch Thick. Using 3-Inch Round Fluted Cookie Cutter, Cut Dough Into 36 Rounds, Rerolling Pastry Scraps If Necessary. Line Muffin Pan Cups With Pastry Rounds 3. In Small Saucepan Over Low Heat, Melt 2 Tablespoons Butter Or Margarine (1/4 Stick); Brush Lightly Over Pastry. Refrigerate 30 Minutes. 4. While Pastry Is Chilling, Drain Mushrooms, Reserving 1/4 Cup Liquid. Rinse Mushrooms With Running Cold Water To Remove Any Sand; Squeeze Dry. Chop Mushrooms 5. In Small Skillet Over Medium- High Heat, In 1 Tablespoon Hot Butter Or Margarine, Cook Mushrooms And Sliced Green Onions Until Tender, Stirring Occasionally. 6. In Medium Bowl, With Wire Whisk Or Fork, Mix Heavy Or Whipping Cream, Parmesan Cheese, Salt, Pepper, Eggs, And Reserved Mushroom Liquid Until Blended; Stir In Parsley And Mushroom Mixture 7. Preheat Oven To 400 Degrees. Spoon Egg Mixture Into Pastry-Lined Muffin Cups. Bake 20 Minutes Or Until Knife Inserted In Center Comes Out Clean. Remove Tartlets From Pan. Serve Warm, Garnished With Pimentos. Makes 3 Dozen Appetizers. About 90 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=