Kid's Monthly Cooking Class Recipes ~ Mushrooms!

Menu:

  • Mushroom Cheddar Frittata
  • Cream of Mushroom Soup
  • Sausage Stuffed Mushroom Caps
  • “Mushroom” Cookies

Sweet potato, mushroom and spinach frittata (x2)

1 sweet potato, grated  
2 cups of mushrooms, diced
1 small onion, small dice
3 cups of spinach
1 teaspoon smoked paprika
1/2 cup grated  cheddar cheese
16 eggs
Salt and pepper to taste
1⁄4 cup olive oil

In a large bowl, blend together using an immersion blender the eggs with smoked paprika and salt and pepper to taste and set aside. Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat, and add onions, and sweet potatoes. Cook about 5 minutes, then add mushrooms. Continue cooking until sweet potatoes are well cooked and onions and mushrooms are very soft, about 8 minutes. Add spinach and continue cooking for about 4 minutes until spinach is softened and wilted.Turn heat down to low and add eggs. Mix around in the pan until thoroughly mixed with vegetables and then sprinkle cheese all over mixture and stir.Let sit until eggs are almost cooked through, place in oven to finish cooking. Then carefully flip pan upside down onto a clean cutting board.Cut frittata into slices like a pizza.


Cream of Mushroom Soup

4 Tablespoons Butter

1-1/2 pound Mushrooms, Sliced

Salt And Pepper, to taste

1 whole Medium Onion, Diced

2 stalks Celery, Sliced Thin

4 cloves Garlic, Minced

2 sprigs Fresh Thyme Leaves

3 Tablespoons Flour

4 cups Vegetable Or Chicken Stock

1 1/2 cups Heavy Cream

2 teaspoons Balsamic Vinegar

Chopped Fresh Parsley, For Serving

 

Heat 2 tablespoons butter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.

In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.

Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the stock, stirring while you add. Allow it to heat and bubble up for a couple of minutes. Keep stirring to reduce the likelihood of lumps.

Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and blend and puree until mushrooms are mostly broken up into small barley-sized bits. Add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top.

Sausage Stuffed Mushroom Caps

 

16 extra-large white mushrooms

5 Tbsp olive oil, good divided

2 ½ Tbsp Marsala wine or medium sherry

¾ lb(s) turkey sausage, removed from the casings

6 scallions, white and green parts, minced

2 cloves garlic, minced

⅔ cup panko crumbs

5 oz mascarpone cheese, preferably from Italy

⅓ cup freshly grated Parmesan

2 ½ Tbsp minced fresh parsley leaves

Salt and freshly ground black pepper

Preheat the oven to 325ºF.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty.

 

“Mushroom Cookies”

2 Eggs

4 Cups of Cornstarch

1 Cup of Flour

1 tsp of Baking Soda

4 Sticks of Butter (Room temp)

2 Cups of Powdered Sugar

4oz of CoCoa Powder

8oz of Powdered Sugar (For Decoration)

 

In a large bowl add flour, cornstarch and baking soda and mix. In a separate bowl add butter, powdered sugar, 1 egg and mix together well. Combine the 2 bowls and mix together until you have a dough. Make small dough balls using your hands.

Dip the top of a water bottle into cocoa powder and then push it into the balls and turn the battle two times. Do this with all of your balls and place them on parchment paper. Bake on 350ºF for 25 minutes.

Take them out and let them cool. Dip each mushroom head into powdered sugar and enjoy.


 

 


 

 


 

 

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