Mushroom Cookbook: Recipes for White & Exotic Varieties

Front Cover
Stackpole Books, 2005 - Cooking - 114 pages
  • Recipes for appetizers, soups, sandwiches, side dishes, and entrees
  • How to select, clean, store, and prepare
  • Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta

More than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included.

 

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Mushroom Cookbook: Recipes for White & Exotic Varieties

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Whatever your favorite mushroom, this cookbook is sure to deliver an innovative way of serving it, with more than 60 mushroom-inclusive recipes for starters, soups, entres, sandwiches, and sides as ... Read full review

Contents

All about Mushrooms
1
A Visit to Mushroom Country
2
Mushroom Varieties
5
Dried Mushrooms
18
Appetizers and Starters
21
Alsatian Stuffed Portabella Caps
22
Mushroom Polenta Squares
23
Roasted Pear and Gorgonzola Souffle with Shiitake Pear Chutney
24
Creamy Chicken Piccata
65
Salmon with Chinese Noodles Straw Mushrooms and Vegetables
66
Country Ham Slices with Creamy Shiitake Gravy
67
Shrimp Shiitake and Asparagus Risotto
68
Cornish Game Hens with Lemon Pesto Stuffing
69
Penne Mushroom Vegetable Pasta
70
Grilled New York Strip Steak with Portabella Mushroom Slices
71
Crown Roast of Pork with Porcini Mushroom Stuffing
72

Mushroom Pâté Phyllo Cups
25
Smoky Shiitake Tomato Toasts
26
Mediterranean Mushroom Bruschetta
27
Mushroom Brie en Croute
28
Marinated Mushroom and Roasted Red Pepper Antipasto
29
Mushroom Pastry Straws
30
Spicy Battered Mushrooms with Ranch Dipping Sauce
31
Steamed Asian Veal Dumplings with Porcini Soy Dipping Sauce
32
CrabStuffed Mushrooms
33
Soups
35
Mushroom Vegetable Soup
36
Butternut Squash Soup with Oyster Mushrooms
37
Roasted Garlic Mushroom and Leek Bisque
38
Velvety Potato Mushroom Potage
39
Porcini Mushroom Barley Soup
40
Creamy Rockefeller Mock Oyster Soup
41
Mushroom Consomme with GarlicSage Croutons
42
Sandwiches Wraps and Burgers
45
Cheesy Portabella Mushroom Sandwich
46
Shiitake Red Onion and Gorgonzola Pita Salad Pockets
47
Chicken Mushroom Fajitas
48
Portabella Roasted Red Pepper and Goat Cheese Focaccia Wedges
49
Portabella Vegetable Burgers with Basil Yogurt Sauce
50
Barley Ginger Garden Burgers with Lemon Dill Sauce
52
Main Courses
55
Flank Steak with Grilled Vegetables and Mushrooms
56
Chicken Drumsticks with Spinach Lentils and Shiitake Mushrooms
57
Baked Cheesy Chicken Ravioli
58
Spicy ParmesanCrusted Tilapia with Mushrooms and Spinach
59
Italian Sausages Peppers and Mushrooms over Polenta
60
Gorgonzola Tenderloin on Tarragon Portabella Cushions
61
Grilled Shrimp and Shiitake Mushroom Kabobs
62
Herbed Parmesan Veal Roast with Exotic Mushrooms
63
Succulent Short Ribs in TomatoChickpea Sauce
64
Herbed Crusted Pork Chops with Crumbed ZucchiniMushroom Ragout
73
Turkey or Chicken CheddarCrusted Potpie
74
Side Dishes
77
Sesame Barley Mushroom Medley
78
Cheddar Mushroom Spaetzle
79
Spring Vegetable Mushrooms
80
Wild Rice with Mushrooms and Roasted Peppers
81
Roasted Rosemary Potatoes
82
Roasted Mushrooms and Pesto Pasta
83
Brussels Sprouts and Crimini Mushroom Kabobs
84
Tomato Mushroom Polenta Pizza
85
Grilled Portabella Mushroom Slices
86
Mushroom Vegetable Toss
87
Pearl Onions and Mushrooms
88
Radicchio Oyster Mushrooms and White Beans
89
BuildOns and AddOne
91
Duxelles Mushroom Filling
92
Lemon Pesto Stuffing
93
Parmesan Pepper Focaccia
94
Polenta
95
Chicken Stock
96
Beef Broth
97
Cream Sauce
98
Vermouth Mushroom Sauce
99
Mushroom Herb Sauce
100
Creamy Morel Mushroom Sauce
101
Roasted Bell Peppers
102
Frozen Mushrooms
103
TruffleScented Oil
104
SOURCES
105
REFERENCES
107
INDEX
109
Copyright

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About the author (2005)

Mimi Brodeur lives in Hershey, Pennsylvania, and is a graduate of the prestigious Ecole de Cuisine La Varenne in France. She has worked as a caterer, consultant, instructor, food stylist, recipe editor, and restaurant critic.

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