Food & Wine Chickie Insider

• 5 Tbs. butter
• 1 1/2 cup onions
• 1 1/4 pounds small mushrooms, quartered
• 1 1/4 cups cream
• 2 Tbs. dry sherry
• 1/4 tsp. thyme
• 12 ounces penne
• 1/4 cup parsley
• pamersan

Melt butter over medium-high heat.  Add onions and sauté 8 minutes.  Add mushrooms and sauté 6 minutes.  Add cream, sherry, thyme, and cook until sauce consistency, about 5 minutes.  Season to taste.  Cook pasta according to package directions. Drain.  Toss sauce and pasta.  Sprinkle with parsley and parmesan.

4 Servings.

• 4 medium to large fresh portabello caps
• 3 Tbs. olive oil
• 4 ounces shiitake mushrooms, stems removed and caps sliced
• 1/2 small onion, finely diced
• 1 cup corn kernels
• 1/3 cup toasted pine nuts
• 1/2 cup fried, crumbled bacon
• salt
• 8 eggs

Preheat oven to 400 F.  Place the portobello caps, gill side up, in a large baking dish and bake 5 minutes.  Meanwhile, heat oil in a large sauté pan over high heat.  Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn is tender, 3-4 minutes.  Add pine nuts and bacon and stir well.  Season to taste.  Be sure to season well, making it a little salty.

Remove mushrooms from oven and evenly divide shiitake mixture among the four caps, smoothing surface.  Make sure caps lay as flat as possible.  Crack 2 eggs on top of each mushroom.  Return dish to oven and bake until eggs are done to your liking.

4 Servings.

Mushroom Filling:

• 1 tbs. oil
• 1 garlic clove, minced
• 1 onion, chopped
• 1 ½ cups mushrooms
• ½ cup portobello mushrooms
• 1 tsp. thyme
• 3 ounces cream cheese, softened

Phyllo Crust:

• 2 phyllo sheets, thawed and cut in half crosswise
• ¼ cup butter, melted
• ½ cup fresh bread crumbs

Filling:

Heat oil in a medium skillet over medium-high heat.  Add garlic and onions and sauté 3 minutes or until soft.  Add the mushrooms and thyme; cook about 8 minutes or until dry.  Strain.  Mix with cream cheese.

Crust:

Preheat oven to 375 F.  Grease a baking sheet.

Working with half the dough at a time, place flat on work surface.  Brush one side with melted butter and sprinkle with 1 tbs. crumbs.  Fold in half, bringing short ends together.  Brush with butter and sprinkle with another 1 tbs. crumbs.  Place 2 tbs. filling in center of folded sheet.  Bring  edges of phyllo sheet up and around filling.  Gather and twist open edges of phyllo sheet to seal filling inside.  Place on baking sheet; do not crowd.  Repeat with remaining filling and phyllo sheets.

Bake on lower shelf of oven 15-20 minutes or until golden.

Makes 4 pastries.

• 3 cups chicken broth
• 1 ounce Porcini mushrooms
• 1/2 stick butter
• 2 celery stalks, minced
• 1/2 cup onion, minced
• 2 garlic cloves, minced
• 8 ounces Shitake mushrooms, sliced
• 2 Tbs. flour
• 1/2 tsp. oregano
• 1/8 tsp. red pepper
• 1 cup half and half
• 1 Tbs. Madeira wine

Bring stock to a simmer.  Add porcini.  Remove from heat.  Cover and let stand for 30 minutes.  Drain, reserve soaking liquid.  Chop Porcini.  Melt butter over medium heat.  Add celery, onion, and garlic and sauté 8 minutes.  Add mushrooms and sauté 3 minutes.  Add flour, oregano, and pepper and sauté 3 minutes.  Whisk Porcini stock and half and half.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Season with salt and pepper.

4 Servings