Mushrooms Casino For A Crowd Food

MUSHROOMS CASINO FOR A CROWD

Steps:

• Rinse mushrooms in a colander. Pat dry with paper towels. Remove the stem from each mushroom then hollow out the center of each mushroom cap. Set caps aside. Finely dice the stems and pieces.
• Heat a heavy frying pan over medium high flame. Add bacon pieces & cook until almost done.(cooked but not crumbly).
• Remove bacon from pan and set aside. Pour off all the bacon drippings & reserve.
• Add sausage to the pan and cook over medium heat for 10 minutes or until no longer pink. Break up the sausage as it cooks.
• Stir onion & celery into sausage.
• Add hot sauce, Worcestershire, reserved mushroom pieces, cooked bacon, and the OLD BAY® Seasoning.
• Stir and cook until all vegetables are soft, about 4 minutes.
• Add bread crumbs to pan and carefully mix. If necessary, add bacon drippings to mixture to bind all ingredients together to achieve a stuffing consistency.
• Pour oil into a small bowl. Dipping a pastry brush into the oil, paint the outside of each mushroom cap.
• Place the caps on a sheet pan hollowed side up.
• Place an equal portion of the stuffing into each cap.
• At this point, these can be covered & refrigerated for later use. If chilled, bring back to room temp before proceeding.
• Broil until lightly browned or bake at 350°F for 10 to 12 minutes.

PICKLED MUSHROOMS FOR A CROWD

Steps:

• In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan., In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly. , Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.

STUFFED MUSHROOMS FOR A CROWD

Steps:

• Wash mushrooms and separate caps from stems.
• Finely chop stems.
• Finely chop onions.
• Saute onions in oil until transparent.
• Add Stems.
• Cook about 5 minutes.
• Add 1/2 cup chicken broth.
• Simmer until broth evaporates.
• Put caps in a baking dish and lightly brush with melted butter.
• Salt and Pepper to taste.
• Mix all dry ingredients together. (except mozzerella cheese).
• Then, stir in the onions and stems.
• Add whipping cream until mixture becomes paste.
• Fill caps with mixture.
• Pour remaining 1/2 cup of chicken broth into baking pan. (This helps the mushrooms stay steamed and not dry out).
• Top each with shredded mozzerella cheese.
• Bake 15 to 20 minutes at 350 degrees.
• Serve and enjoy.

ROASTED MUSHROOMS FOR A CROWD

Steps:

• Preheat oven to 400 degrees F.
• Place cleaned mushrooms in a large roaster and set aside.
• In a skillet melt the butter with the oil.
• Add minced shallots and saute until translucent.
• Add garlic, pepper, and dried thyme. Saute until fragrant and garlic is softened.
• Add wine. Bring to a boil, and allow to bubble until some of the alcohol cooks off and the wine reduces a bit.
• Mix beef bouillon powder, soy sauce and hot water. Add to skillet, stirring well.
• Allow to simmer for a minute or two to blend flavours.
• Pour mixture over the mushrooms in the roaster. Cover with the roaster lid.
• Roast in 400 degree F oven for 20 minutes, then stir. Place back in oven uncovered and roast an additional 20 minutes.
• Taste the liquid. Moisture from the mushrooms has diluted it some. Season with salt and pepper to taste.
• If you like you can strain out the mushrooms and reduce the cooking liquid by about half, then pour over the mushrooms in a serving container.