Ospidillo Cafe Gourmet Mushrooms Recipes

GREEK MUSHROOMS

Steps:

• Melt butter over medium heat in a small saucepan.
• Add mushrooms and saute stirring frequently until mushrooms are limp.
• Stir in remaining ingredients and bring to a boil over medium-high heat.
• Boil, stirring frequently until most liquid is evaporated.

ROASTED GOURMET VEGETABLES

Steps:

• Cut the vegetables into large chunks (2") and place into a very large mixing bowl.
• Pour the olive oil, and then the herb seasoning over the vegetables and use your hands to coat them all over.
• Pour the vegetables on to a large baking sheet (I use an aluminum half-sheet) and cover with aluminum foil. Bake in a pre-heated 375-degree F. oven for 90 minutes.
• Remove the aluminum foil and BROIL on high (middle rack) for about 12 minutes, just until you get some brown tips.
• Serve.

NIF'S SHERRY-SAUTEED MUSHROOMS

Steps:

• Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
• Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
• Sprinkle parsley on mushrooms for garnish.

OSPIDILLO CAFE MOREL MUSHROOMS

Steps:

• Slice the morels lengthways and soak overnight (or up to 24 hours) in the salt water in the refrigerator.
• Drain and rinse the mushrooms in cold water.
• Dry the mushrooms on a towel.
• Mix the batter, using the tempura mix, the 1 cup of water and the Poultry Magic (if used -- seasoned salt can also be used if you can't find the Poultry Magic).
• In a large skillet, melt the Crisco over high heat.
• When the Crisco has melted and is very hot (375-400 degrees), dip each mushroom half in batter and drop into the skillet. Make them in several batches -- do not crowd them.
• Fry until brown, turning them once.
• Serve hot.
• (The cooking time is "per batch").

OSPIDILLO CAFE GOURMET MUSHROOMS

Steps:

• Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
• Melt the butter in a 2- or 3-quart pan on low heat.
• Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
• Add the mushrooms to the pan, stir, then add the wine. Stir.
• Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
• The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.