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.

• Drain Sun-dried Tomatoes and thinly slice them.

• 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.

MUSHROOM PATE

Ingredients

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

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.

CREAM OF MUSHROOM SOUP

Ingredients

Instructions

• Melt the butter in a saucepan and add the diced onions until caramelized. Then deglaze with the Brandy.

• Reconstitute the Porcini Mushrooms with a little of Chicken stock. Then chop them up.

• Add the mushrooms, one type at a time, to the saucepan.

• Add the Chicken Stock.

• Add the seasonings next and bring the whole pot to a boil.

• Mix the cornstarch with the extra water and add to the boiling soup to thicken.

• Add the Whipping Cream to give the soup a rich flavor.

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

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.