Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Thursday, November 29, 2012

Mushrooms Two-Ways

Stacey's Marinated Baby Mushrooms

  1 pound    Button Mushrooms

    ½ cup    Olive Oil

    ½ cup    White Wine Vinegar

  3 cloves    Garlic, chopped

       3 Tb    Fresh Basil, chopped

       2 Tb    Fresh Parsley, chopped

       2 tsp    Chili, chopped

       1 tsp    Sugar

                  Salt & Pepper         

Wipe mushrooms with a damp cloth and trim stalks.  Place mushrooms in a sealable container. Process remaining ingredients in a blender until emulsified, and then pour over mushrooms.  Seal container and gently toss to combine.  Refrigerate for at least 1 hour, or up to 2 days depending on how intense you want the flavor.  Turn mushrooms occasionally as they marinate.

 

 

Gary's Sautéed Baby Mushrooms

  1 pound    Button Mushrooms

    ½ cup    Butter (or Olive Oil)

  3 cloves    Garlic, chopped

       1 tsp    Red Chili Flakes, optional

     splash    Dry White Wine

                  Salt & Pepper         

Wipe mushrooms with a damp cloth and trim stalks.  Melt butter in a pan over high heat, when hot quickly sauté mushrooms, garlic, and chili flakes.  Keep the pan very hot.  When mushrooms are almost cooked, quickly add wine, salt and pepper.  Serve hot as an appetizer or side dish, or on top of your favorite steak.
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