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BUTTON MUSHROOMS & LOBSTER

Yield: 4 Servings

2 LOBSTER TAILS' MEAT,SLICED
-INTO 1/2 IN. PIECES
1 small CAN BUTTON MUSHROOMS,
-DRAINED
1/2 cup CANNED BAMBOO SHOOTS,
-SLICED 1/4 IN. THICK & 3/4
-IN. LONG
1/2 cup CELERY,THINLY SLICED
2 tablespoon VEGETABLE OIL
1/2 teaspoon SALT
1/3 teaspoon SUGAR
1 teaspoon SOY SAUCE
1/2 teaspoon MSG(OPTIONAL)
1 cup CHICKEN STOCK
1 tablespoon EACH,CORNSTARCH & WATER
-MADE INTO PASTE

Add oil & salt to preheated skillet or wok. Bring oil to sizzling
point over high heat. Add lobster meat. Toss & turn rapidly for 2
min. Add vegetables,sugar,soy sauce,chicken stock & MSG. Turn
ingredients lightly until thoroughly mixed. Cover & cook over high
for 7 min. Un- cover & gradually add cornstarch/water paste. Cook
until sauce has thickened. Serve. Temperature(s): HOT Effort: AVERAGE
Time: 00:15

BUTTON MUSHROOMS & LOBSTER B1

Yield: 4 Servings

2 Lobster tails' meat, sliced
-into 1/2 in. pieces
1 small Can button mushrooms,
-drained
1/2 cup Canned bamboo shoots,
-sliced 1/4 in. thick & 3/4
-in. long
1/2 cup Celery, thinly sliced
2 tablespoon vegetable oil
1/2 teaspoon Salt
1/3 teaspoon sugar
1 teaspoon Soy sauce
1/2 teaspoon MSG (optional)
1 cup Chicken stock
1 tablespoon Each, cornstarch & water
-made into paste

Add oil & salt to preheated skillet or wok. Bring oil to sizzling
point over high heat. Add lobster meat. Toss & turn rapidly for 2
minutes. Add vegetables, sugar, soy sauce, chicken stock & MSG. Turn
ingredients lightly until thoroughly mixed. Cover & cook over high
for 7 minutes. Uncover & gradually add cornstarch/water paste. Cook
until sauce has thickened. Serve.

Temperature(s): HOT Effort: AVERAGE Time: 00:15

BUTTON MUSHROOMS & LOBSTER B1

CAJUN GLAZED MUSHROOMS

Yield: 8 Servings

1 1/2 pounds Small button mushrooms
1 cup Butter or margarine
5 ounces Worcestershire sauce
1/4 cup Finely ground pepper
1/2 teaspoon Salt
5 dr Tabasco sauce

From Robin Sattler, Kooknet recipe network 315-786-1120

CAJUN STYLE CRABBIE MUSHROOMS

Yield: 6 Servings

12 large Smuffing mushrooms
1 tablespoon Margarine or oil
1/4 cup Onions, chopped
1/4 cup Green pepper, chopped
1 can Crab meat (6 1/2 ounces )
1/2 cup Parmesan cheese, freshly
-grated
1 tablespoon Hot pepper flakes
1 tablespoon Sweet basil
1/2 tablespoon Black pepper
1 tablespoon Garlic powder

Preheat oven to 350?. Wash and remove stems from mushrooms. Chop
stems finely and set aside. Heat margarine or oil in a medium-sized
skillet. Add mushroom stems, onions and green peppers. Cook until
tender. Remove from heat and add crab meat. Stuff mushroom caps with
this mixture and place on ungreased baking dish. Combine cheese,
pepper flakes, basil, pepper and garlic powder in a small bowl.
Sprinkle over mushrooms. Bake for 20 mins or until thoroughly cooked.
Yield: 12 mushrooms.

CAMPBELL'S SAVORY CHICKEN & MUSHROOMS

Yield: 4 Servings

2 tablespoon Margarine or butter
4 each Chicken breast halves
Skinless, boneless
1 1/2 cup Fresh broccoli flowerets
1 1/2 cup Sliced fresh mushrooms
(4 oz)
1 can CAMPBELL'S condensed cream
Of chicken & broccoli soup
1/4 cup Milk
2 tablespoon Dijon style mustard
4 cup Hot cooked egg noodles
Cherry tomatoes
Oregano

In 10" skillet over medium high heat, in 1 tablespoon hot margarine,
cook chicken 15 minutes or until browned on both sides and no longer
pink. Remove; keep warm. Reduce heat to medium. In same skillet, in
remaining 1 tablespoon hot margarine, cook broccoli and mushrooms
until vegetables are tender and liquid is exaporated, stirring often.
Add soup, milk and mustard. Heat through, stirring occasionally.
Spoon soup mixture over chicken. Serve with noodles. Garnish with
tomatoes and oregano, if desired.

CAMPBELL'S SPANISH CHICKEN & MUSHROOMS

Yield: 4 Servings

2 tablespoon Olive or vegetable oil
4 each Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 can CAMPBELL'S condensed Italian
Tomato soup
1/2 teaspoon Water
1/4 cup Sliced VLASIC pimento stuff
Olives
2 tablespoon Burgundy or other dry wine
4 cup Hot cooked egg noodles
1/4 cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
chicken 10 minutes or until browned on both sides. Remove; set aside.
Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
mushrooms until tender and liquid is evaporated, stirring often. Stir
in soup, water, olives and wine. Heat to boiling. Return chicken to
skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
is on longer pink, stirring occasionally. Serve with noodles.
Sprinkle with cheese. Garnish with oregano, if desired.

CANNING MUSHROOMS (WHOLE OR SLICED)

Yield: 1 Recipe

Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints--an average of
2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic
mushrooms with short stems, tight veils (unopened caps), and no
discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10
minutes to remove dirt. Wash in clean water. Leave small mushrooms
whole; cut large ones. Cover with water in a saucepan and boil 5
minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add
1/2 teaspoon of salt per pint to the jar, if desired. For better
color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram
tablet of vitamin cup Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommedations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Mushrooms in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 pounds
2,001 - 4,000 ft: 12 pounds
4,001 - 6,000 ft: 13 pounds
6,001 - 8,000 ft: 14 pounds

Table 2. Recommended process time for Mushrooms in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 pounds
Above 1,000 ft: 15 pounds

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-

KASHA & MUSHROOMS

Yield: 2 Servings

2 cup Water
2 Vegetable bouillon cube
1 can Mushrooms and pieces
x Onion flakes
x Garlic granules
x herbss
1 cup Kasha
1 Egg substitute

Boil 2 cups of water in a small saucepan. When it
boils, add 1 veggie bouillon cube (can't recall the
brand, it comes 2 cubes in an adorable little box for
usually 99 cents a box at my HFS). Add contents of
one small can of mushroom "stems and pieces" including
the liquid. Add some herbss to taste -- I threw in
onion flakes, garlic granules, and can't remember
which green dried herbss. Cover the pan so it doesn't
reduce too much -- you need 2 cups liquid to 1 cup
kasha. (I didn't add salt because the veggie cube has
enough.)

While the broth is coming to a boil, put 1 cup of
kasha (I like the whole grains and also medium-cracked
grains) in a larger saucepan over medium heat. Add 1
egg substitute (I use EnerG). Stir well over heat
until the grains get dry again (the same as you
probably used to do with a real egg). Take the kasha
pot off heat and hold it away from yourself, and pour
in the simmering flavored broth (it can really spatter
if you leave it over heat while adding the hot broth
to the hot kasha.) Stir once, put over low heat, and
let it simmer for about 15 minutes.

This makes a LOT, for those of you not familiar with
kasha. We had this with a baked butternut (I think)
squash and small green salads for 3 adults and
couldn't finish it, which was great as it provided me
with kasha leftovers to reheat for next day's (still
delicious) lunch, from just 1 cup of raw kasha.

KASHA WITH MUSHROOMS

Yield: 4 Servings

1/4 cup dried porcini mushrooms
1/2 cup hot chicken broth
2 tablespoon extra-virgin olive oil
1 onion -- finely chopped
2 cloves minced garlic
1/2 red bell pepper -- Chopped
12 ounces white mushrooms -- thinly
: sliced
1 1/2 cup kasha
1 egg white
3 cup vegetable broth
2 carrots -- diced
: ground black pepper
1 pinch Cayenne pepper
2 tablespoon chopped parsley
1 tablespoon low-sodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth.
Meanwhile, heat oil in a large, nonstick saucepan.
Saute onion, garlic and bell pepper over medium heat
until golden, about 5 min. Add white mushrooms;
increase heat to high. Cook until mushrooms are
browned and most of liquid has evaporated, 5 min.

Mix kasha and egg white in a bowl. Add to vegetables;
cook over high heat for 2 min., or until grains are
separate and dry.

Stir broth, carrots, seasonings and porcinis (with
soaking broth) into kasha; bring to a boil. Reduce
heat, cover; simmer until tender and liquid is
absorbed (18 min.), stirring occasionally to avoid
sticking. Remove from heat; stir in parsley and soy
sauce.

Spoon into a large casserole dish. Bake till heated,
about 10 min. Serves 4. Makes 11 cups. [360 cals/9.5 g
fat] This recipe was archived at Mc-Recipe. Part of a
"COLLECTION (5) Grain and Vegetable Casseroles," [PATh
15 Oc 96]