GROWING GOURMET - Anto2ni.it

MUSHROOM RECIPES 435
Hope & Orson Miller's Hot Mushroom Dip Especial
1 lb. fresh mushrooms*
1 tblsp. lemon juice
1 lb. carton low fat sour cream
2 tblsp. flour
6 tblsp. butter
2 tblsp. minced onion
2 tblsp. soft butter or margarine
2 vegetable or chicken bouillon cubes ( or 2
tsp. granules)
Chop mushrooms quite fine and saute in pan
with butter and lemon juice. Let simmer 5-10 minutes. Add onions, sour cream, bouillon granules,
salt, and pepper. Simmer 5-10 minutes more. Make a paste of the remaining butter and flour. Add to
hot mixture and stir until thickened. Serve hot, in fondue pot or chafing dish, with chips, crackers,
or fresh vegetables. (Note: if thickened with seasoned bread crumbs, fresh dill may be added as filling
for Mushroom Squares. Use crescent roll dough. Pat the dough into a small 9 inch pan, spread
filling and cover with more dough. Bake 20-30 minutes at 375° F. Cut into squares and serve hot.)
Hope has prepared and served this dish to the kudos of mycologists throughout the world.
* Morels/Lion's Mane/Shiitake, or Shimeji. Gleaned, with permission of the author, from a book entitled Hope's
Mushroom Cookbook, 1993, Mad River Press by Hope Miller.
Scott & Alinde Moore's Cheese-Mushroom Quiche
1 1/2 cups grated Swiss cheese
1 medium onion, chopped
1/4 lb. mushrooms, chopped
Dash of salt, pepper, & thyme
1/4 tsp. salt
1/4 tsp. dry mustard
4 eggs
1 1/2 cups milk
3 tbsp. flour
Prepare single pie crust. Cover bottom with
1 1/2 cups grated Swiss cheese. Meanwhile, sauté in butter, onions, mushrooms, salt, pepper, thyme.
Add to cheese in pie crust. Beat together the remaining five ingredients and pour over mushroom
layer in pie crust. Sprinkle with paprika. Bake at 375° F. (190° C.) for 40-45 minutes, or until center
infirm.
PDF compression, OCR, web-optimization with CVISION's PdfCompressor