Mushroom & Swiss Sliders

Ingredients:
⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Directions:
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

Thai Chicken Coconut Soup

Ingredients:
Coconut milk
Chicken broth
Fresh ginger
Fresh lemongrass
Chicken breast meat
Mushrooms
Fresh lime juice
Fish sauce
Chili paste
Cilantro

In a medium saucepan combine 1 can (14 oz) coconut milk, 1 can (14 oz) chicken broth, and 6 quarter sized slices of ginger. Cut 1 stalk lemongrass into 1 in pieces and add to pan. Bring to boil over high heat. Add 1 lb. boned, skinned chicken breast cut into 1 inch pieces, 1 cup sliced mushrooms, 1 T. each fresh lime juice and Thai fish sauce; And 1 tsp. each sugar and Thai chili paste. Reduce heat and simmer until chicken is firm and opaque about 5-10 minutes. Garnish with fresh cilantro.

Lemon Cream Chicken

Ingredients:
1/2 cup plus 1 T. flour divided
1/2 t. salt
1/2 t. pepper
6 boneless skinless chicken breast halves
1/4 c. butter
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

Directions:
In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

Mushrooms Stuffed with Brie

Ingredients:
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Directions:
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

Mushroom Smothered Steak

Ingredients:
2 (10-ounce) filet mignon (or in my case, Ribeye steaks)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional

Directions:
Preheat the oven to 400 degrees F.Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.Brush the steaks with the vegetable oil on each side and season with salt and pepper.When the skillet is ready, add the steaks and sear them evenly on both sides for about 1 1/2 minutes per side.Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Top with mushroom cream sauce (recipe below) and serve.

Mushroom Cream Sauce
2 pounds baby Portobello mushrooms
1/2 cup good olive oil
1 shallot, chopped
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1/2 cup heavy cream (you could also use half and half)
1 tablespoon dry red wine

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.Heat the olive oil in a large Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the Worcestershire sauce, red wine and cream and cook for 2 more minutes. Serve warm over steaks.

Crab-Stuffed Mushrooms

Ingredients:
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
Salt and Pepper to Taste
1/4 teaspoon crab boil
6 baby portobello mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Directions:
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. (Next time I will cook the green onions and parsley in a pan with a little cooking spray first. I found the parsley to have to strong of a taste.)
Season with Salt and Pepper, to taste. Add Crab boil and blend thoroughly.
Remove stems from mushrooms and using a teaspoon, carve out a cavity large enough to stuff filling inside. Be very careful to not break the mushroom caps while making the cavity.
Stuff the mushroom caps with the mixture and top with bread crumbs.
Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Noodles With Mushrooms & Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil

The Noodles:
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds

Directions:
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.

Roasted Mushrooms Stuffed With Feta, Spinach and Bacon

Ingredients:

8 ounces bacon slices

1 cup chopped onion

1 10-ounce package chopped frozen spinach, thawed, squeezed dry

4 ounces feta cheese, crumbled (about 3/4 cup)

4 ounces cream cheese, room temperature

1/4 teaspoon dried crushed red pepper

2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Directions:
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saute until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.