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Vegetables - Cheese Stuffed Mushrooms Post by :kinky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1538

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Vegetables - Cheese Stuffed Mushrooms

1 pound button mushrooms
1 small clove garlic, mashed
1 teaspoon Worcestershire sauce
8 ounces extra sharp cheddar cheese, grated
1/2 teaspoon dry mustard

Remove mushroom stems, save for another use.

Combine cheese, garlic, Worcestershire, and dry mustard into a fluffy paste. Stuff the mushroom. They can now be covered with clear plastic wrap and refrigerated for a day or two.

When ready to serve, place under the broiler, about 6 inches from the heat for 2 or 3 minutes, just until the cheese melts. Watch carefully.

Best served warm. Can be served at room temperature, if served cold, I garnish with a slice of pimento stuffed olive.

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Vegetables - Cheesy Chicken Breast On Sauteed Mushrooms
Compute for 4 Servings 4 chicken breast fillets salt and pepper, to taste 1 tbsp. flour 1 large egg, beaten 2 tbsps. bread crumbs 2 large onions, peeled and quartered 1/2 lbs. button mushrooms 3 tbsps. olive oil 1 tbsp. chopped parsley 1/2 lbs. Velveeta cheese 1 cup milk 2 tbsp. butter 1 tbsp. cornstarch Season chicken breast fillets with salt and pepper. Coat with flour, dip in egg, then coat with breadcrumbs. Panfry chicken breasts for about 3-5 minutes on both side, until cooked. Remove from heat and set aside. Slice button mushrooms to roughly

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Vegetables - Mushroom -  Chantarelle Sauce
1 litre fresh chantarelles, cleaned and diced (about the size of your fingernail) 2 cm bit of a leek, washed and sliced 1 tbsp wheat flour, plain 4 decilitres milk, or cream when celebrating 1/4 tsp ground black pepper 1/2 tsp salt 1/2 tsp sugar Put the mushrooms and leek rings into a skillet, on a high heat. When the mushrooms start to sizzle, turn the heat lower and fry them, mixing occasionally for 5-10 mins, until the excess moisture has evaporated. Sprinkle the mushrooms with the flour and mix. Pour in milk, Mix. Turn the heat very low, just so