• Nat'l Mushroom Month - 1

    From Dave Drum@1:3634/12 to All on Wed Sep 1 05:13:00 2021
    September is National Mushroom Month, a non-official holiday inaugurated
    in 1992 as part of a governmental effort to promote mushroom farming in
    the US.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Asparagus & Mushrooms in Tarragon Cream
    Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
    Yield: 6 Servings

    2 lb Asparagus
    2 tb Butter
    3 cl Garlic; minced
    1 tb Dried tarragon
    3/4 lb Mushrooms; thick sliced
    1/2 ts Salt
    1 tb Unbleached flour
    1 1/2 c Half & half
    1/2 ts Nutmeg
    1/2 c Parmesan cheese
    Black pepper
    1 Lemon; in 6 wedges
    12 oz Pasta

    Break off the tough ends of the asparagus stalks & cut the
    asparagus at a slant into 3" lengths. Melt the butter in a
    large skillet; add the garlic & tarragon and stir to
    distribute. Add the asparagus & mushrooms, sprinkle with
    the salt; stir. Saute over medium heat for about 10
    minutes. Sprinkle the flour over the vegetables & stir to
    distribute. Add the half and half & nutmeg. Reduce the
    heat to low. Bring to a simmer & cook for about 5 minutes
    until the sauce is slightly thickened.

    Meanwhile, bring several quarts of water to a boil & cook
    the pasta al dente. Drain the pasta very well. Toss the
    pasta with the sauce in a warm serving bowl. Add the
    parmesan cheese and a few grinds of fresh black pepper &
    toss again. Serve immediately with the lemon wedges. Pass
    additional parmesan, if desired.

    Serving Ideas : Serve with steamed or glazed carrots.

    NOTE: This dish is perfect in spring when fresh slender
    asparagus is at its peak.

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... All fungi are edible; but some only once.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Sat Sep 7 23:37:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef Mushroom Freezer Mix
    Categories: Beef, Mushrooms, Soups, Wine
    Yield: 4 Quarts

    4 lb Ground beef
    2 1/2 lg Onions
    2 cl Garlic; minced
    3 (10 3/4 ounce) cans Cream
    - of Mushroom soup
    12 oz Mushroom stems & pieces
    1/2 Can water
    +=OR=+
    1/2 Can red wine
    1 tb Instant beef bouillon
    1/2 ts Pepper

    Cook and stir meat until brown and well broken up.

    Drain off fat and resserve for another purpose.

    Stir in remaining ingredients; heat to boiling.

    Reduce heat; cover and simmer 15 minutes, stirring
    occasionally.

    Divide mixture among four 1-quart freezer containers
    (about 3 cups in each).

    Cool quickly.

    Cover and label; freeze no more than 3 months.

    NOTE: If using a vacuum sealer freezer life can be
    quadrupled or more. -- UDD

    From: http://www.food.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I just did a week's worth of cardio after walking into a spider web.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)