Birthday dinner- good recipes with mushrooms?

My mother's birthday is coming up, and I know she loves mushrooms, so I'm looking for a good dish that has mushrooms in it. Even some kind of pasta with mushroom sauce or something would be good.Birthday dinner- good recipes with mushrooms?
Mushroom Risotto is a wonderful birthday treat- serve with a large tossed italian salad, some crispy breadsticks, and poached pears in red wine sauce for dessert- hm, I may need to forward this to my daughter as Mother's day is coming up!





WIld Mushroom Risotto


5 cups canned low-salt chicken broth


1/2 ounce dried porcini mushrooms,* rinsed


2 tablespoons (1/4 stick) butter


1 tablespoon extra-virgin olive oil


2 1/2 cups finely chopped onions


12 ounces crimini mushrooms, finely chopped


2 large garlic cloves, minced


1 tablespoon minced fresh thyme


1 tablespoon minced fresh marjoram


1 1/2 cups arborio rice or medium-grain white rice


1/2 cup dry white wine


1/2 cup grated Parmesan cheese


Additional grated Parmesan cheese





Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.


Melt butter with oil in heavy large saucepan over medium heat. Add onions; saut茅 until tender, about 10 minutes. Add crimini mushrooms; saut茅 until tender, about 8 minutes. Add porcini, garlic and both herbs; saut茅 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.





*Porcini are available at Italian markets and many supermarkets.








Poached Pears in Red Wine Cardamom Sauce


1 750-ml bottle dry red wine


2 1/4 cups sugar


2 cups water


1/2 cup orange juice


2 teaspoons grated orange peel


1 teaspoon ground cardamom


1 cinnamon stick


4 firm but ripe pears, peeled, stems left intact


1 pint vanilla ice cream


1 plain or almond biscotti, crumbled


Orange peel strips (optional)





Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)


Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.Birthday dinner- good recipes with mushrooms?
Three Peppers Pasta





8 ounces uncooked Linguini


4 slices Bacon, cut into 1/2'; pieces


1 1/2 cups frozen Stir-fry Peppers


1 1/2 cup cubed cooked Chicken


1 C. whipping cream


1/2 C. sliced fresh mushrooms


1 T. parsley flakes


1/2 teaspoon Salt


1/8 teaspoon White Pepper





Directions:





Cook linguini according to package directions, rinse with hot water and keep warm.


Cook bacon in large skillet until crisp, remove from skillet , set aside, and drain all fat from skillet except 1 Tbsp. .


Add peppers and mushrooms to drippings; stir-fry 3 to 5 minutes until tender-crisp.


Reduce heat to low and stir in chicken, whipping cream, parsley, salt and white pepper. Cook on low heat until mixture comes to a boil, stirring constantly, until mixture thickens slightly.





Serve over hot buttered linguini or toss gently with linguini. Sprinkle with crumbled bacon and even some shredded Parmesan cheese.
i love mushrooms and cook almost everything with them! my favorite is potato and mushroom bake and you'll need the following:





boiled sliced potatoes


chopped mushrooms


chopped onions


a cup of cream


an egg


grated cheese


sunflower seeds


salt and pepper





fry mushrooms with onions. place a layer of sliced potatoes in a baking dish. put mushrooms/onions on top. grated cheese on top. mix cream with egg, salt and pepper, pour on top. dip the remaining potatoes in oil and layer on top of the whole thing. sprinkle with sunflower seeds and bake for about 40 minutes. sounds very simple but tastes wonderful!





enjoy!
buy some boneless skinless chicken breast whole mushrooms and some monteray jack cheese


fry the chicken breast on the stove just like normal with no breading while the chicken is cooking rinse the mushrooms and slice them up. put a couple of tbs. of butter in a skillet and melt it then add your mushrooms and cook untill tender. shredd the cheese. when your chicken is done put a little cheese on it and some mushrooms then a little more cheese on top and let the cheese melt. these are so good and if you don't like the mushrooms you can leave them off of some of the pieces.
Stuffed Mushrooms my dad makes them all the time they are really good!








1 pound large mushrooms


6 tablespoons butter


3 green onions, minced


3 to 4 tablespoons minced red bell pepper


4 ounces crab meat


1 cup fresh fine bread crumbs


1/4 teaspoon salt


1/4 teaspoon Cajun or Creole seasoning blend


1/8 teaspoon pepper


2 tablespoons Parmesan cheese





but if you don't like crab then theres other substitutes on





http://southernfood.about.com/od/stuffed鈥?/a>





and theres more directions on the site!
Sautee mushrooms and fold into ricotta cheese with lots of grated romano. Stuff into raddichio leaves and put in a baking dish. Cover with a flavored bechamel and bake 30 minutes.
Stuffed Mushrooms for appetizers


Chicken Marsala
Iv'e tried the first 2 recipes and loved them, and just wanted to try the last 2.





Spin ach Stuffed Portobello Mushrooms:


4 large portobello mushrooms (about 1 lb.), cleaned


1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing, divided


1/4 cup chopped red pepper


2 cloves garlic, minced


2 bags (10 oz. each) fresh spinach


1/4 cup KRAFT 100% Grated Parmesan Cheese











PREHEAT oven to 375掳F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.


HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.


BAKE 18 to 20 min. or until mushrooms are tender.





Chinese Mushroom Soup:





1 cup water


1/2 cup dried shiitake mushrooms


2 cups chicken broth


2 cups mushroom broth


1 1/4-inch or 3-cm grated fresh ginger


2 garlic cloves-thinly sliced


4 oz crimini mushrooms thickly sliced


1/2 tbsp onion powder


1 tbsp soy sauce


3 oz rice verimicelli


3 scallions thinly sliced


chopped fresh cilantro





Bring water to boil in a large sauce pan. Remove from heat and add shiitake mushrooms. Let soak for 10 min, then remove the mushrooms from the water with a slotted spoon. Chop coarsly, set aside. Strain the mushroom water to remove any dirt or grit, and pour into a clean pan.





Add broths to the mushroom liquid, and bring to a boil. Add the ginger, garlic, soy sauce, and mushrooms.





Menwhile, soak the noodles in a bowl of hot water for about 10 min (or according to package directions). Drain and add tp the soup, let simmer for about 3 more minutes. Sprinkle with scallians and serve with a little parsley for garnish.





****If using a granule for the chicken or mushroom base then reserve some liquid from the noodles to add to the soup for a little extra body to the broth.





Wild Mushroom Pizza:


1 tsp olive oil


1 can (13.8oz) refridgerated pizza crust


1 tbsp butter


1 lb fresh wild mushrooms (shitake, oyster, crimini) cut into 1/4 slices


1 tsp dried thyme leaves crushed


Salt and Pepper to taste


1 8oz pkg cream cheese softened


4 oz fontina cheese shredded


1 cup shredded mozzerela


fresh thyme leavesif desired





1. Heat oven to 400. Brush large cookie sheet with oil. Unroll dough and place on cookie sheet. Starting at center press dough out to 15x10inche rectangle. Bake 8 to 10 min or until criust is lightly browned.





2. Meanwhile in skillet heat butterover med-high heat. Add mushrooms, cook about 6min, stirring frequently until well browned, drain. Stir in salt and pepper.





3. Spread cream cheese evenly on the crust. Sprinkle with fontina, cheese. Spread cooked mushrooms over fontina cheese and sprinkle with mozz cheese.





4. Bake 10-12 min longer or until cheese is melted and crust is brown. Cut into 8 rows by 6 rows, sprinlkle with fresh thyme leaves if desired.





Serve 1 or 2 small slices per person.





Mushroom Scallop Skewers:





1/4 cup orange juice


2 tbsppacked brown sugar


1 tsp grated orange peel


1/2 tsp ground ginger


1 clove garlic finely chopped


14 bay scallops (1/4 to 1/3 lb)


14 baby portabella mushrooms


14 slices precooked bacon (or you could try lightly frying the bacon, or even boiling it first)


fresh orange curls if desired for garnish.





1. Heat oven to 425. Line a cookie sheet with parchment paper. In medium bowl mix orange juice, brown sugar, orange peel,ginger, and garlic. Add scallops and toss to coat.





2. Place 1 scallop in each mushroom cup. Wrap each with 1 slice bacon, enclosing the scallop. Secure with a toothpick, Dip in orange juice mix and place on pan.





3. Bake 8 to 10 min or until mushrroms are tender, scallops are opaque, and bacon is crispy.





4 If desired replace each toothpick with a wooden skewer.





***Either buying pre-cooked bacon or pre-cooking it your self helps that bacon brown nicely in the oven.





You could do this with a little soy or tarriyaki or something else rather than the oj as well.