The Laughing Wolf

Stuffed Mushrooms

Hardware:
Bowl
Baking pan
Oven
Knife
Cutting Board

Ingredients:
Whole baby Bella, Crimini, or white mushrooms
Good sausage, spicy is better
Egg
Bread Crumbs (optional)
Grated real Parmesan or Romano Cheese
Grated sharp or smoked cheese (optional)

Clean mushrooms and remove the stem. Trim stems and chop up fine. Place chopped stems in bowl, combine with sausage, an egg, a small amount of bread crumbs, and cheese (savory) if used. Place mixture into mushroom caps and place caps in backing dish. Put water into dish at least quarter way up the caps. Sprinkle caps with grated parmesan cheese. Cover dish with foil and place in 350 degree oven for at least 20 minutes. Check then to see if sausage is cooked, continue cooking as necessary. Once sausage is cooked, remove foil and allow top of stuffing to brown. NOTE: you do not have to use water, but I have found that it helps the mixture cook evenly. Do not use too much as it will make things soggy.

Mushroom Ragu

Hardware:
Cutting board
Knife
Large skillet

Ingredients:
As wide a variety of mushrooms as you can get
Dill, pepper, kosher salt, fresh garlic
Olive oil
Balsamic vinegar (optional)
Wine (optional)
Butter

Clean and slice mushrooms as needed. Mince garlic. Place skillet on medium heat and when hot add a tablespoon or two of olive oil, and a tablespoon or two of butter. Add in garlic and fresh ground pepper, do NOT let burn. Add in heaviest/densest mushrooms first and begin cooking. Add a small amount of dill. As things progress, add in the mushrooms that take the shortest time to cook. Towards the end, add salt to taste. NOTE: The idea is to bring out the flavor of the mushrooms, not to hide it. That said, however, if you need to add liquid, add water, a small amount of balsamic vinegar, or wine of your choice. I tend to go with water for the most part, and let the heat pull out the large amount of water in the mushrooms, so that it forms a mushroom stew. Good mushrooms to use for this include portabella, oyster, chanterelle, baby bella/crimini, miatake, woodear, and enoki. Use white if you need to or want to, but they don’t tend to add much to the flavor. Go light on the spices on this one, for what you want to do is draw out the flavor of each along with the water. Dill and garlic complement this nicely, as can a small amount of balsamic.

Enjoy.

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Hardware:
Measuring cup
Measuring spoon
Plastic wrap

Ingredients:
Whipping cream
Real buttermilk

Fill measuring cup with one cup of whipping cream. Add 2 tablespoons of the real buttermilk. Please note that it must be real, as it is introducing the bacterial cultures that make things happen. Stir. Cover with plastic wrap and let sit out at room temperature (around 70 F) for 8-24 hours until thickened. Stir again and place in container (or just leave it in measuring cup and keep covered with plastic wrap) and store in refrigerator. Should last for a week or so.

LW

Equipment:
Knife
Egg slicer (optional)
Casserole dish
Boiler
Grater
Oven

Ingredients:
3 large cans white or green asparagus
2-5 hardboiled eggs
1/2 -1 cup grated cheese
1.5 cup cream sauce
1/2 cup blanched almonds (sliced or slivered)
1.5 T butter
3 T flour
pepper
salt
1.5 cups hot milk

Directions:
Cream Sauce for Asparagus Supreme
Melt butter and add seasoned flour and stir until well blended. Gradually add hot milk while stirring constantly. Bring to boiling point and boil for 2 minutes. Add cheese just before pouring over the asparagus.

Slice eggs. Add grated cheese to the cream sauce. Place alternating layers of asparagus, sauce, eg, and almonds in casserole and bake 20 minutes at 350-375 degrees, or until golden brown.

Options/Extras:
First, I always double the cream sauce, and more than double the cheese. What is above is NOT doubled.

Use good cheese in the sauce, and I had great luck using real smoked cheese as a part of the mix. I used some good sharp cheddar, a real smoked cheese, and one other type (can’t remember, used what was in at the cheese store) to add flavor.

Also, I prefer to use the sliced almonds, and to toast them a bit beforehand. Adds to the flavor and the crunch

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