Mushrooms

         After the first Spring rains, spongy fungi grew wild in abundance in the cooler climates of the Northern United States. Until, commercialization had made them available every day of the year. Whether in a soup, a stir-fry or as a part of a salad, mushrooms are very versatile to prepare.

         A muchroom tart is delicious whenever it is served. For the carb or the cholesterol conscious low-fat milk, an egg product, light sour cream and a light butter is substituted.

         Mushroom Tart
(Serves 6)


         ?cup butter
2-cloves garlic, finely chopped
1-12 oz. Package mushrooms, sliced
?tsp nutmeg
salt and pepper to taste
1-egg
1-egg yolk
1-cup cream( ?cup half and half mixed with ?cup sour cream)
1-pie shell, prebaked for ten to fifteen minutes in a 350 degree oven.


         Directions: Melt the butter add the garlic and saut?it for a few minutes. Add the mushrooms and season them with the nutmeg, the salt and the pepper. Into a bowl: Combine the egg, the egg yolk and the cream. Into the prebaked pie shell: Spoon themushroom mixture into it. Pour the cream and the egg mixture over the mushrooms.Bake at 350 degrees until the ingredients are well set.

         The density of mushrooms are well combined with the crunchy taste of raw cauliflower mixed with green olives, celery, cubed cheese and mayonnaise.

         Mushroom And Cauliflower Salad


         1-head cauliflower, washed and chopped
1-12-oz container fresh mushrooms, chopped
1-tsp butter or margarine
1-small jar green olives, chopped
1-small block velveeta cheese, cubed
2-stalks celery, chopped
1-small container cherry tomatoes, chopped
?cups mayonnaise
salt and pepper to taste


         Directions: Into a skillet, saut?the mushrooms in the butter or margarine until they are tender. Drain any liquid left from the cooked mushrooms. Into a salad bowl, add the raw Vegetables, the sautéed mushrooms, the olives and the cubed cheese. Season with the salt and the pepper. Add the mayonnaise and mix the ingredients together until they are well combined. Serve chilled.

         Mushroom soup will also double as a sauce if the need arises. Thick and creamy, it is a great way to warm up during those cool fall evenings as well as the colder winter nights. For a lower calorie version low-fat milk and a light butter is substituted.

         Mushroom Soup
(Serves 4-bowls or 6 six cups)


         1-12-oz container fresh mushrooms with stems and tops, diced
2-cloves garlic, finely chopped
?stick butter or margarine
2-Tlb flour
2-cups milk
1-cup water
salt and pepper to taste


         Directions: In a medium sized saucepan, melt the butter and light saut?the mushrooms and the garlic. Add the flour to the sautéed ingredients letting it slightly brown. Measure the two cups of milk and the one cup water stirring it into the lightly browned flour and the mushroom mixture. Cook on medium and keep stirring the mixture until the soup is thickened. Serve with garlic croutons and a tossed green salad.

         Mushrooms are stir-fried with snow peas, sliced green onions and green bell pepper for a meal that is a vegan lovers delight. A great dish for the carb and the cholesterol conscioustoo.

         Mushroom Stir Fry


         1-cup dried mushrooms, soaked in water and sliced
1-cup fresh mushrooms, sliced
2-cups snow peas, fresh or frozen
4-green onions, sliced in half and down the middle of the onion
3-cloves garlic, peeled and sliced
?cup fresh tomatoes, chopped
?green bell pepper, sliced thin
1-Tlb vegetable oil
salt and pepper to taste
Gravy


         1-Tlb soy sauce
1-Tlb corn starch dissolved into three-fourths cold water
1-vegetable seasoning cube
2-Tlb water
Directions for the gravy: Mix the corn starch, the water and the vegetable seasoning cube.Stir in the soy sauce.Directions for the stir-fry: In a wok or a large non-stick skillet, heat the vegetable oil and saut?the green onion the garlic for three minutes. Add the rest of the ingredients and stir fry until the vegetable are tender. Add the gravy mixture and coat the vegetables with it. Let the mixture thicken and if the gravy need thinned add more water. Serve over steamed rice.

         A light dessert for the mushroom meal is a five-cup salad. It is light enough for a spring evening and hearty enough for winter.

         Five Cup Salad


         1-can mandarin oranges, drained
1-8oz can of crush pineapple, drained
1-cup sour cream
1-cup of coconut, toasted
1-cup minature marshmallows


         Directions: Lightly combine the ingredients and let chill for at least six hours.

         Cooking since the age of fifteen, the author has always enjoyedcooking with mushrooms.