Mushroom Supreme Food

GARLICKY MUSHROOMS SUPREME

Steps:

• Saute mushrooms in olive oil, covered about 15 minutes.
• Uncover; add garlic, parsley, salt and pepper.
• Simmer until liquid evaporates.
• Dont let the garlic brown.

MUSHROOM SUPREME

Steps:

• Heat oven to 350°F.
• Sauté mushrooms in 1 to 2 tablespoons of butter.
• Dissolve beef cubes in hot water.
• Melt 4 tablespoons butter and blend with flour.
• Add cream, salt and pepper, and beef broth.
• Top with mixture of bread crumbs and cheese.
• Bake in buttered casserole for 30 minutes at 350°F.

QUICK MUSHROOM SUPREME

Steps:

• In a large skillet over medium heat, saute the sliced mushrooms in the butter (or oil) for 3 or 4 minutes, till juices are released.
• Add the beef base and stir quickly to dissolve it in the mushroom juices.
• Reduce heat to low and stir in the cream till well combined.
• Sprinkle on the Parmesan and mix gently to coat mushrooms with the cheese.
• Serve at once, with a well-seared medium-rare steak is suggested.
• Serves 6 as a side dish; serves 8 as a garnish.
• To serve with roast chicken, substitute chicken base for the beef base.

SUPREME CHICKEN-MUSHROOM RECIPE

Steps:

• Cook and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
• Add remaining oil and chicken to other side of skillet; cook chicken 6 to 7 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
• Pour broth and wine into skillet with mushrooms; cook and stir 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Spoon over chicken.

MUSHROOM SUPREME SOUP

Steps:

• Saute mushrooms in butter.
• Put chicken stock and mushrooms in blender and run till mushrooms are chopped.
• Add egg yolks and blend for 3 seconds.
• Add to saucepan on low heat till hot and slightly thickened.
• Add wine.

SUPREME BEEF AND MUSHROOM CASSEROLE

Steps:

• Trim fat from meat and cut into cubes.
• Heat butter and oil in heavy based saucepan and brown meat.
• Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
• Stir in flour and allow to brown.
• Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
• Return the meat to pan and simmer for about 1 hour or until meat is tender.
• Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.