YOUR PRODUCE MAN’S
MUSHROOM RECIPES

PENNE WITH MUSHROOM GORGONZOLA SAUCE
Ingredients

3 Cups Penne pasta, uncooked
1/2 Cup Sun dried tomatoes (oil-packed, drained, thinly sliced)
2 TBS Olive Oil
4 oz Gorgonzola or other blue-veined cheese crumbled
1 lb White Mushrooms – quartered
3 oz Cream Cheese (diced)
1 tsp Garlic (minced)
1 tsp Salt
3 Cups Zucchini or Yellow Squash (sliced)
1/2 tsp Black pepper (ground)

Instructions
· Cook pasta in salted water according to package directions. Drain and rinse under warm water; set aside in a serving bowl covered, to keep warm.
· Meanwhile, in a large skillet over high heat, heat oil until hot.
· Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are golden and most of the liquid evaporates, about 5 minutes.
· Add zucchini and tomatoes; cook, stirring occasionally, until squash is tender, 5-7 minutes.
· Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper. Toss to melt cheese and coat pasta. Serve immediately.

MUSHROOM PATE
Ingredients

1 lb Mushrooms (any combination)
1 cup Onion (minced)
½ cup Butter
3 TBS Dry sherry
8 oz Cream cheese
½ cup Parsley (minced)

Instructions
· Clean mushrooms in salted water and drain. Coursely chop in cuisinart.
· In a medium sauté pan, saute onions, and mushrooms in butter about 15 minutes and add sherry.
· In another bowl thoroughly mix cream cheese with parsley, a little salt, white pepper and stir in cooled mushroom mixture.
· Mold into a small loaf pan and refrigerate overnight.
· Serve with crackers or raw vegetables.

PORTABELLA PIZZETTAS
Ingredients

3 oz Spinach chopped and cooked
½ tsp Black pepper (freshly ground)
¾ cup Mozzarella cheese
6 ea Portabella mushrooms 3-4” diameter
¼ cup Pepperoni (coarsely chopped)
1 TBS Basil freshly snipped basil
2 TBS Butter or olive oil

Instructions
· In a bowl, combine spinach, mozzarella cheese, pepperoni, basil & pepper.
· Clean mushrooms, remove stems and scrape out the black gills. Place mushrooms on lightly greased baking sheet, open side up and brush with butter or olive oil.
· Spoon 2 TBS of mixture into each mushroom. Bake in a preheated oven at 350 or 12- 15 minutes until hot. Garnish with fresh basil.

OYSTER MUSHROOM SOUP WITH WALNUTS IN RED WINE
Ingredients
1 ½ qt Swansons Chicken Broth
1 cup Potatoes, peeled, cut in ¼ inch dice
1 TBS Unsalted butter
to taste salt & pepper
1 cup Leeks, white part only, sliced thinly
1 cup Heavy cream
1 sprig Thyme
¼ cup Chives (minced)
4 cups Oyster mushrooms ( 1 ½ lbs cleaned, stems discarded)

FOR THE WALNUTS IN RED WINE
Ingredients

2 cups Red wine
5 ea Peppercorns
½ cup Walnuts
1 ea Clove
1 sprig Bay leaf
1 tsp Sugar

Instructions
· Begin heating the chicken stock.
· Melt the butter in a large pot over medium heat. Add the leeks, thyme and bay leaf. Sweat until soft, approximately 4-5 minutes, stirring often.
· Add mushrooms and stir until all moisture has evaporated. Add chicken stock, potatoes and salt 7 pepper to taste. Bring to a boil and simmer for 15 minutes. Add cream and simmer for another 5 minutes.
· Discard thyme, bay leaf, and puree the soup in batches until smooth in a blender or food processor. Pour back into pot and keep warm until needed.

FOR THE WALNUTS IN RED WINE
· In a small saucepan over high heat combine the red wine, walnuts, bay leaf, peppercorns, clove and sugar and bring to a boil. Simmer until reduced to 1 tbsp12-15 minutes.
· Remove the walnuts with a slotted spoon and set aside to cool. Strain the reduced red wine and add it to the soup.
· Slice the walnuts and set aside. Pour soup into bowls and garnish with walnuts and chive. For extra flavor, soup can be garnished with French fried leeks or a little blue cheese mixed into some whipped cream and the cooked walnuts sprinkled on top.