The mushroom industry pt 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

(f) Extra quantities of fresh mushrooms can be frozen successfully. They should be pecooked first because of their high water content (85% - 90%).

Prepare the mushrooms as for immediate serving, package, and freeze immediately. Only small amounts of mushrooms should be done at one time, and these should NOT be thawed before reheating.

(g) To prepare canned mushrooms, drain thoroughly (except those in a cream or butter sauce, or gravy). Save liquid for use in soups and sauces. Dry mushrooms on paper toweling to get rid of excess moisutre, then saute as you would fresh mushrooms.

Some Tempting Ways to Use Mushrooms: Alone or with an unlimited variety of other foods, cultivated mushrooms are delightful served raw or cooked, whole, sliced, or chopped. Larousse Gastronomique, the bible of French gastronomy, lists over 40 different ways to serve mushrooms, but any reliable recipe book will list a choice of interesting recipes.

Her are some suggestions for using our flavorful fungi.

Appetizers: - - mushroom caps filled with cream cheese, eggs, seafood, or stuffing, then broiled - - mushrooms dipped in a batter and fondued Soups: - - plain or creamed mushroom or clam soup Sauces: - - creamed mushrooms on toast, or baked or mashed potatoes, also mushrooms are almost indispensable to tomato sauces Salads: - - raw mushrooms add that gourmet touch Main dishes: - - add grilled, creamed or plain mushrooms to seafood, chicken, beef, or veal, left-overs, liver, or omelettes - - excellent addition to broiled or barbecued kabobs Vegetables and Side dishes: - - serve alone, broiled or stuffed - - add to your favorite poultry stuffing - - compliment green peas, or beans, squash, spinach, onions, potatoes, or broccoli Snacks: - - add to pizza, chili, cheese and ham sandwiches Garnishes: - - just use your imagination Fingertip Facts About Mushrooms: 1. l lb. of fresh mushrooms, cooked and drained equals two (10-oz) tins of drained mushrooms. 2. Stems and skin possess the greatest amount of flavor.

Simmer them for consomme. 3. To reconstitute dried mushrooms, soak, covered, from ½ - 4 hours in lukewarm water. Drain, and use as for fresh mushrooms, saving the water for sauces or soups. 4. Never use a lid when sauteeing. 5. The definition of sauteeing is worth remembering: To saute is to cook in a heavy frying pan with plenty of surface, using only enough butter to prevent sticking. Portions should not touch each other, or be stacked, or be moist, which will cause steam to form and will prevent browning. The pan should be HOT when mushrooms are added so they brown immediately. 6. Suitable seasonings to enhance the flavor of mushrooms are garlic, paprika, marjoram, chives, and parsley.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997

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