The Rural Voice, 2005-03, Page 40N
Rural Living
The earthy goodness of mushrooms
Selected by Bonnie Gropp
Cooked up quickly and rich in earthy
flavour, mushrooms are a versatile
fungi that work for any occasion, and
contribute to delicious, nutritious
meals.
MOROCCAN STUFFED
MUSHROOM CAPS
12 large white mushrooms, about
3 inches (8 cm)
1 tsp (5 mL) vegetable oil
half small onion, finely chopped
1/4 cup (50 mL) finely chopped
carrot
1 clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) ground coriander
1/2 cup (125 mL) uncooked quick
couscous
3/4 cup (175 mL) vegetable stock
2 tbsp (25 mL) currants
2 tbsp (25 mL) finely chopped
fresh parsley _
2 tbsp (25 mL) finely chopped
fresh mint
Cut stems from mushrooms; trim
inside edge of cap to enlarge stuffing
area. Set caps aside. Finely chop
mushrooms stems.
In large non-stick skillet, heat oil
over medium heat. Add mushroom
stems, onion, carrot and garlic; cook
stirring often for 5 minutes or until
softened. Add cumin, coriander, then
couscous; stir in stock and currants.
Cover and bring to boil; remove
from heat and let stand for 5 minutes.
Fluff with fork. Add parsley and
mint.
Fill mushroom caps with couscous
mixture. Bake in 400°F (200°C) oven
for 12 to 15 minutes or until
mushrooms are tender.
Tip for making room in
mushrooms:
Invert the cleaned mushroom and
pull off the stem. Use the small end
of a sharp melon bailer to scoop
excess mushroom flesh from the
underside of the cap. The flesh that is
removed can be chopped and added
to the stuffing mixture.
NORMANDY CHICKEN
2 tsp (10 mL) vegetable oil
8 oz (250 g) cremini mushrooms,
36 THE RURAL VOICE
Moroccan Stuffed Mushroom Caps — a middle eastern flavour with the addition
of couscous, coriander and cumin makes this fragrant appetizer irresistible.
sliced
1 small onion, sliced
1• clove garlic, minced
4 boneless chicken breasts
3/4 cups (175 mL) chicken stock
3/4 cup (175 mL) apple cider or
apple juice
1/4 cup (50 mL) Calvados or
brandy (optional)
1 tbsp (15 mL) chopped fresh
thyme (or 1 tsp/5 mL dried thyme)
1 tsp (5 mL) chopped fresh or
dried rosemary
1/2 tsp (2 mL) salt
1/4 cup (50 mL) water
1 tbsp (15 mL) cornstarch
In large non-stick skillet, heat 1
tsp (5 mL) of the oil over medium
heat. Add mushrooms, onion and
garlic; cook, stirring often for 5
minutes or until softened. Remove
and set aside.
Heat remaining oil in skillet. Add
chicken breasts; cook until golden
brown, about 5 minutes. Add
vegetables, chicken stock, apple
cider, Calvados, thyme, rosemary and
salt; bring to boil. Reduce heat and
simmer, turning chicken several
times for 12-14 minutes or until
chicken is no longer pink inside.
Transfer chicken to platter; tent with
foil.
Increase heat to high, boil liquid
until reduced by half, 3 to 5 minutes.
Whisk water with cornstarch;
whisk into liquid and cook over low
heat until sauce is thickened. Spoon
over chicken.
MUSHROOM ROLL -UPS
1/4 cup (50 mL) butter
8 oz (250 g) button mushrooms,
finely chopped
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) light cream
1/4 cup (50 mL) grated parmesan
cheese
1 tsp (5 mL) garlic salt
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) Worcestershire
sauce
1 loaf sliced white sandwich bread
(approximately 20 slices)
1/4 cup (50 mL) melted butter
In large skillet, melt butter over
medium heat; add mushrooms and
cook for 5 minutes or until softened.
Add flour and blend well. Stir in
cream; cook, stirring until thickened,
about 1 minute. Add parmesan
cheese, garlic salt, lemon juice and
Worcestershire sauce; let cool.
Remove crusts and roll bread
slices thin with rolling pin. Spread
about 1 tbsp (15 mL) mixture over