1.AUTUMN MUSHROOM RICE 4 orange peppers, 8 oz Mushrooms, sliced 2 green onions, sliced 1 clove garlic, minced 2 tbsp butter 2 cups cooked rice, white and brown 1 tsp black pepper Fry mushrooms, onions and garlic in butter 4 minutes put in rice and black pepper. Stuff mixture into peppers; cover and microwave at high heat 10 minutes or until peppers are tender. Makes 4 servings. 2.FRESH MUSHROOM AND CHICKEN CHILI 2 cans (14-1/2 ounces each) diced tomatoes with peppers 1 can (19 ounces) red kidney beans, drained and rinsed 1 pound Mushrooms, sliced (about 6 cups) 1 pound boneless chicken thighs, cut in 1-1/2 inch chunks 2 cups frozen corn 1-1/2 teaspoons chili powder Combine tomatoes, beans, mushrooms, chicken, corn, 1cup water and chili powder. Boiled the mixture then simmer about 20 minutes. Serve with warm, tortillas or top with crumbled tortilla chips. Makes: 4 portions 3.HAM AND MUSHROOM RICE SKILLET 1 pound Mushrooms, sliced (about 6 cups) 1 package (6.2 ounces) fast cook long-grain and wild rice mixture 1 pound boneless ham steak, cut in 1-inch pieces1 cup frozen peas Combine mushrooms, rice, ham, peas and 2 cups water. Boiled and simmer, until water is absorbed (about 5 minutes). Variation: Omit ham; put 4 fully cooked smoked pork chops on top of rice and mushroom mixture; proceed as instructed above. Yield: 4 portions (about 7 cups) 4.HOT MUSHROOM PASTA 8 oz whole Mushrooms 4 cloves garlic, minced 1/2 tsp red pepper flakes 1/4 cup olive oil 1 can (28 oz/796 ml) tomatoes, pureed 1 tsp pepper 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil Fry mushrooms, garlic and pepper flakes in oil 4 minutes. Stir in tomatoes and pepper; cook 5 minutes. Pour sauce over pasta; top with cheese and basil. Makes 4 servings. 5.FRESH MUSHROOM SALSA 1 cup chopped red, green and yellow peppers 1 cup sliced celery 250 ml 8 cherry tomatoes, quartered 1 clove garlic, minced 2 green onions, chopped 1/2 cup diced red onion 2 cups sliced Mushrooms 2 tbsp olive oil 1 tbsp herb vinegar 2 tbsp chopped fresh coriander In large bowl, combine peppers, celery, tomatoes, garlic, green and red onion and mushrooms. Add oil, vinegar and coriander; toss well. Let stand for 1 hour before serving. Makes 4 cups 6.MUSHROOM FIESTA SALSA 8 oz Mushrooms, finely chopped 1 cup chopped tomatoes 2 green onions, chopped 1 jalapeno pepper, chopped 2 cloves garlic, minced 2 tbsp olive oil 1 tbsp lime juice 1/4 cup chopped, fresh Italian parsley or coriander Pepper In large bowl, combine mushrooms, tomatoes, green onions, jalapeno pepper and garlic. Add oil, limejuice, parsley and pepper to taste; toss well. Let stand at least 1 hour before serving. Makes 2-1/2 cups (625 ml) 7.MUSHROOM PARTY PIZZA 1 round (12 inch/30 cm) pizza dough 1 cup tomato sauce 8 oz Mushrooms, sliced 1 can (4 oz/113 g) baby shrimp, drained 1 cup chopped sweet peppers 2 cups grated mozzarella cheese 1/2 cup crumbled Gorgonzola or blue cheese Put dough on baking sheet. Spread sauce on dough. Arrange mushrooms, shrimp and peppers on top; sprinkle with cheeses. Bake at 450oF (230oC) 12 to 15 minutes or until cheeses bubble. Makes 4 to 6 servings. 8.MUSHROOM AND CHICKEN FAJITAS 1 cup red, green and yellow pepper strips 1 red onion, thinly sliced 3 tbsp vegetable oil 4 cups sliced Mushrooms 1boneless, skinless chicken breasts, cut in strips 1/2 tsp EACH chili powder, cumin 8 tortillas, heated 8 Grated cheese Fry peppers and onion into the oil 3 minutes. Add mushrooms cook 5 minutes, stirring, set aside. Add remaining oil. Sprinkle seasonings over chicken. Fry, stirring until no longer pink. Toss with vegetables. Place in center of tortillas; roll up. Sprinkle with cheese. Makes 8 fajitas. 9.DILLED ONTARIO MUSHROOM CUCUMBER SALAD 1 lb 1/2 Mushrooms, thinly sliced English cucumber, thinly sliced (about 2 cups/500 ml) Dressing: 1-1/2 cups light sour cream 1/4 cup 2 tbsp EACH chopped green onion, parsley and dill fresh lemon juice Salt and pepper Combine mushrooms and cucumber in large bowl. In separate bowl, combine sour cream, onion, parsley, dill, lemon juice and salt and pepper to taste. Pour dressing over mushroom mixture just before serving. Stir well to coat. Makes 6 to 8 servings.
