Things You'll Need
* Paper towels Paper bag Mushroom brush (optional)
Steps
1
Step One
Be sure the mushrooms are fresh. Choose mushrooms that are firm and free of any decay. Look at the gills under the mushroom tops. Gills that are closed tightly indicate a young mushroom that has a delicate taste and will last longer. There's nothing wrong with gills that are more open; it simply shows that the mushroom is older. It will have a richer taste but won't stay fresh for long.
2
Step Two
Remove any plastic wrap covering the mushrooms. Mushrooms need ventilation. Plastic bags and plastic storage containers will lead to quick decay. A plain brown paper bag is a great choice for storing mushrooms. You can also simply cover the original container with a paper towel as a replacement for the plastic wrap.
3
Step Three
Do not wash the mushrooms before storing. It's important to keep them dry. However, you can gently brush the dirt off with your fingers or a mushroom brush. Later, when you start to prepare them for a meal, lightly rinse the mushrooms and dry them right away with paper towels.
4
Step Four
Refrigerate the mushrooms. Keep the mushrooms in the least humid part of the refrigerator.
5
Step Five
Be aware of storage times for different mushroom varieties. Agaric mushrooms, often called white mushrooms, have button caps and a white or light brown color. Agaric mushrooms will stay fresh for up to one week. Crimini mushrooms are also called Italian brown mushrooms. Their earthy flavor works well with many dishes and they can stay fresh for a maximum of one week. Shiitake mushrooms are best known for their use in Asian cooking. Their color varies from tan to dark brown. Fresh Shiitake mushrooms can be stored for approximately two weeks. Portobello mushrooms are related to Agaric mushrooms, but they're much larger and have a meaty flavor. They can be stored for up to ten days.
Overall Tips & Warnings
* Do not freeze fresh uncooked mushrooms. First saute the mushrooms in oil or butter, let them cool and then put them in a freezer bag. One month is the maximum freezer storage time for these mushrooms.
Tuesday, May 5, 2009
Crab Stuffed Mushroom Caps
I would love Red Lobsters recipe!
24 lg. mushroom caps, cleaned
1/3 c. butter, melted
1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat
3 tbsp. mayonnaise
2 tbsp. minced green onions
1 tbsp. horseradish
1/4 c. dry bread crumbs
1 tbsp. minced parsley
1/4 c. grated Parmesan cheese
Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.
In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.
24 lg. mushroom caps, cleaned
1/3 c. butter, melted
1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat
3 tbsp. mayonnaise
2 tbsp. minced green onions
1 tbsp. horseradish
1/4 c. dry bread crumbs
1 tbsp. minced parsley
1/4 c. grated Parmesan cheese
Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.
In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.
Eggplant
Cut & clean
Rinse eggplant. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut eggplant just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavor.
Eggplant should be stored in fridge. Use within 4 days.
Rinse eggplant. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut eggplant just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavor.
Eggplant should be stored in fridge. Use within 4 days.
Eggplant Parmesan II
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 4
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 4
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009
Charcoaled - Grilled Eggplant & Tomato
Printed from COOKS.COM
1/2-2/3 c. chopped fresh basil leaves
4-5 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. freshly ground black pepper
1 lg. eggplant, about 1 1/2 lb. each
4 sm. fresh ripe tomatoes (1 lb.)
Fresh basil sprigs, optional
Foil for wrapping
Note: You can substitute zucchini for the eggplant using large zucchini and making about 4 or 5.
In small bowl, mix basil, oil, garlic, salt and pepper. Cut each eggplant into about 10 thin lengthwise slices, starting at bottom and leaving top intact.
Place each eggplant on doubled 14 x 12 inch sheet of foil. Brush slices on both sides with basil-oil mixture. Separating eggplant slices to make a fan inserted 2 or 3 slices between each. Cover each eggplant with second double sheet of foil, crimp top and bottom edges to seal tightly.
When coals are ready, place foil packets on grill, cook with grill covered about 30 minutes until eggplant is tender.
To serve: Remove tops of packets carefully. Drizzle eggplants with additional oil and chopped basil, is desired and fresh basil sprigs.
1/2-2/3 c. chopped fresh basil leaves
4-5 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. freshly ground black pepper
1 lg. eggplant, about 1 1/2 lb. each
4 sm. fresh ripe tomatoes (1 lb.)
Fresh basil sprigs, optional
Foil for wrapping
Note: You can substitute zucchini for the eggplant using large zucchini and making about 4 or 5.
In small bowl, mix basil, oil, garlic, salt and pepper. Cut each eggplant into about 10 thin lengthwise slices, starting at bottom and leaving top intact.
Place each eggplant on doubled 14 x 12 inch sheet of foil. Brush slices on both sides with basil-oil mixture. Separating eggplant slices to make a fan inserted 2 or 3 slices between each. Cover each eggplant with second double sheet of foil, crimp top and bottom edges to seal tightly.
When coals are ready, place foil packets on grill, cook with grill covered about 30 minutes until eggplant is tender.
To serve: Remove tops of packets carefully. Drizzle eggplants with additional oil and chopped basil, is desired and fresh basil sprigs.
Grilled Eggplant
The last step in this recipe says to chill the eggplant. According to other recipes I've read, that's not necessary. (This will be our first time eating eggplant.)
Printed from COOKS.COM
BASTING SAUCE:
2 minced garlic cloves
2 tbsp. minced fresh parsley
2 med. eggplants
2 tsp. salt
1/4 c. chopped fresh basil
3/4 c. olive oil
Combine all ingredients for the basting sauce and let stand for one hour.
While the oil is standing, slice the eggplant crosswise into 1/2 inch slices. Arrange the slices in one layer on a large rack set over a tray and sprinkle them with half the salt. Turn the slices, sprinkle with remaining salt and let drain, turning them once for one hour.
Pat the slices thoroughly dry with paper towels. Brush one side of each slice with the basting sauce and grill the slices, oiled side down on an oiled rack set 3 to 4 inches above glowing coals. Grill for about 3 minutes per side. Brush with more oil and turn them. Grill for about 3 to 4 minutes more or until they are browned and tender.
Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.
Chill the eggplant, covered, for at least 4 hours or overnight. Serve them cold or at room temperature as a salad or appetizer with sliced French bread.
Printed from COOKS.COM
BASTING SAUCE:
2 minced garlic cloves
2 tbsp. minced fresh parsley
2 med. eggplants
2 tsp. salt
1/4 c. chopped fresh basil
3/4 c. olive oil
Combine all ingredients for the basting sauce and let stand for one hour.
While the oil is standing, slice the eggplant crosswise into 1/2 inch slices. Arrange the slices in one layer on a large rack set over a tray and sprinkle them with half the salt. Turn the slices, sprinkle with remaining salt and let drain, turning them once for one hour.
Pat the slices thoroughly dry with paper towels. Brush one side of each slice with the basting sauce and grill the slices, oiled side down on an oiled rack set 3 to 4 inches above glowing coals. Grill for about 3 minutes per side. Brush with more oil and turn them. Grill for about 3 to 4 minutes more or until they are browned and tender.
Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.
Chill the eggplant, covered, for at least 4 hours or overnight. Serve them cold or at room temperature as a salad or appetizer with sliced French bread.
Thursday, April 30, 2009
Carolyn's Sweet Potato Fries
Oven Baked Sweet Potato Fries
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
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