Mushrooms Mary Louise Food

MARY MCCORMACK'S MARINATED MUSHROOMS

Steps:

• Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

MUSHROOMS MARY LOUISE

Steps:

• Preheat oven to 350 degrees.
• Grease 4 (6-inch) casserole dishes.
• Slice 4 of the mushroom caps.
• Melt 1 tablespoon of the butter in a large skillet.
• Add sliced mushrooms; cook and stir until tender, set aside.
• Place scallops, shrimp, celery, & onion in the same skillet with the remaining 7 tablespoons of butter and cook over medium heat for 2 minutes.
• Add wine and remove from heat.
• Fold in breadcrumbs; set aside.
• Place 6 mushroom caps in each prepared casserole dish.
• Cover mushrooms withstuffing mixture.
• Bake for 10 minutes.
• Remove from oven and topeach casserole with reserved sliced mushrooms.
• Top each casserole with 1/4 cup hollandaise sauce and return to oven just to heat through.

FILET MIGNON A LA MARIE-LOUISE

Steps:

• Put 5 cups of water and 1.
• 2 tsp.
• salt in a large saucepan and bring to a boil.
• While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
• Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
• Place 1 Tbsp.
• of the butter in a frying pan over medium-high heat.
• When the butter is hot, put in the filets and cook them for 3 minutes on each side.
• When the meat is well seared, season with salt and pepper.
• Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
• Add the mushrooms, and another tablespoon of the butter.
• Add the red pepper, the garlic and the parsley and stir.
• Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
• Increase the heat to high and add the white wine.
• Cook for 2-3 minutes, then add the beef consomme.
• Correct the seasoning.
• Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
• Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
• Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.