Mommas Artichoke Hearts And Mushroom Bake Food

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

MUSHROOM-ARTICHOKE BRUNCH BAKE

Steps:

• Preheat oven to 350°. Place potatoes in a greased 13x9-in. baking dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake 20-25 minutes or until lightly browned. , Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender. Place artichokes on paper towels; pat dry. Sprinkle mushrooms, artichokes and cheese over the potatoes. In a large bowl, whisk the eggs, milk and green chilies; pour over cheese., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

MUSHROOMS AND ARTICHOKES EN CROUTE

Steps:

• Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
• Preheat your oven to 400'F.
• Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
• Add artichoke hearts and wine.
• Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
• Cook until thickened. Set aside to cool.
• On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
• Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
• I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
• Bake for about 15 minutes. Keep an eye on it, it browns fast.
• Remove from the oven and set on a rack to cool.
• Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
• Dump the mushroom artichoke filling onto the already baked pastry.
• At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
• Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
• Make two small holes in the pastry for a steam vent.
• Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
• Bon Appetit!

CHICKEN WITH ARTICHOKE HEARTS & MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken pieces with paprika, salt& pepper.
• Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
• With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
• Arrange artichoke hearts in casserole between pieces of chicken.
• Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
• Sprinkle the flour over the mushrooms.
• Stir well.
• Add chicken broth, wine and rosemary, stirring until smooth over low heat.
• Pour mushroom sauce over chicken and artichokes.
• Cover and bake for 35-40 minutes.
• Serve chicken garnished with fresh parsley.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
• Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
• Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
• Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
• Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
• If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
• Serve hot.

MUSHROOM AND ARTICHOKE BAKED SALMON

Steps:

• Heat oven to 450°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
• Bake 25 min. Top with mushrooms, cheese and artichokes. Bake 5 min. or until cheese is melted and fish flakes easily with fork.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.