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The Mushroom Company Recipes - Yahoo Recipe Search
Food.comI love mushrooms, and tend to gravitate towards recipes with them in it. This is basically a souffle-type dish, and is very creamy. The recipe originally came from the cookbook "The Company's Cookin" from the Rouse Company of Maryland.Food52This recipe was my mother's. It is around fifty years old. She would make the mini tarts for company. I would make them with her & would always get to eat one. I have made them a couple of times for a small get together. Yum!Taste of HomeWe enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. —Jacqui Beal, Dallas, OregonFood.comThis is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious soup. And it does! Use PLENTY of fresh mushrooms. I buy them when they are marked 1/2 price at the grocery, as this is a good way to use your 'shrooms that are starting to get dark. It is the soy sauce that transforms the broth from ho-hum to YUM. I try to use low sodium or home-made no sodium chicken broth so that I can use the soy for the sodium. There is no sense of "asian" in this soup at all. ( I would not make this without the soy. ) Just a little bit adds the depth of flavor and even color that transforms the soup. Notes: 1. If you want to make it into "cream of" just add some evaporated milk...delicious. 2. Once I broke up a leftover ground sirloin burger into my soup bowl and nuked it...was that ever good. 3. I did do this recipe with sinewy beef scraps cut from a roast once. I browned the beef in the bottom of the pan, added the butter and onions and continued as written. The beef added great color and flavor. In this case, I threw the beef piece away, because it had too much sinew, but it was a great addition! I ended up using less soy. 4. I have eye-ball made this soup with amounts I had in the fridge/cupboard and it was great. So if you don't have that many mushrooms, make it anyway, just keep tasting it until it tastes good to you! 5. I've made it without food-processing the onions, and that worked just as well. Lots of flexibility here! Try it, it might be the best barley mushroom soup you've ever had!Food.comThis recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.Food.comDo not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouthAllrecipesThis is a delicious ground chicken in puff pastry recipe served with a mushroom sauce. Great for company! This can be prepared earlier in the day, and cooked later.Food.comThis was first made for me by a friend, and I've tweaked it over the years to make it my own. Although it is by no means a healthy recipe to have in your everyday rotation, it makes a very easy and impressive dish to serve for company. The original recipe did not call for mushrooms, so feel free to subsitute another vegetable or leave them out completely. If you like a spicier dish, add chili flakes to taste with the onions, or a bit of hot sauce after the alfredo is added. If you don't want to use liquid smoke, you can replace the fresh salmon fillet with prepared smoked salmon- just begin the recipe with step seven. Serve with garlic bread and a green salad for a complete meal.Taste of HomeThis is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. —Vivian Taylor, Middleburg, Florida
