The Rural Voice, 2005-03, Page 41each slice and roll up. Place on
parchment paper and freeze until
firm.
To bake, brush rolls with melted
butter; bake in 400°F (200°C) oven
for 10 to 15 minutes or until golden
brown. Slice in half and serve warm.
WILD RICE AND MUSHROOM
PILAF
3/4 cup (175 mL) wild rice
2 1/4 cups (550 mL) boiling water
3 tbsp (45 mL) butter
2 medium onions
2 stalks celery, thinly sliced
16 mushrooms, sliced
1/2 tsp (2 mL) dried thyme leaves
Prepare wild rice according to
quick -soak method*.
Bring water to boil and stir in rice.
Simmer, covered 25 minutes. Drain.
In skillet, saute onions and celery in
butter until softened, about 5 minutes.
Add mushrooms and saute 2 minutes.
Stir in thyme and cooked wild rice.
Gently stir fry together 5 minutes.
Serve immediately.
*Quick soak method:
Wash required amount of uncooked
wild rice under cold running water.
Stir wild rice into boiling water using
three times as much water as rice
(e.g. 3/4 cup/175 mL water).
Simmer, covered 5 minutes.
remove from heat and let soak in
same water, covered 1 hour. Drain
and proceed as directed in recipe.
ROASTED MIXED MUSHROOM
GRATIN
1 1/2 Ibs (750 g) mushrooms (any
mixture)
1 small onion, minced
2 tbsp (25 mL) vegetable oil
1/2 tsp (2 mL) each salt and dried
marjoram
1 tsp (5 mL) all-purpose flour
1/4 cup (50 mL) white wine or
chicken stock
1/4 cup (50 mL) whipping or table
cream
2 tsp (10 mL) honey
Cut large cleaned mushrooms into
chunks; leave small mushrooms
whole. Place in 13x9 -inch (34x22cm)
baking dish. Add onion and oil; toss
to coat. Sprinkle with salt and
marjoram; toss again. Roast in
preheated 400°F (200°C0 oven for 20
minutes, stirring once.
Sprinkle flour evenly over
mushrooms. Combine wine, cream
and honey; pour over mushrooms.
Stir well until no trace of flour
remains.
Topping:
1/2 cup (125 mL) fresh
breadcrumbs
1 tbsp (15 mL) chopped fresh
parsley
1 tbsp (15 mL) butter, melted
Combine and sprinkle evenly over
mushrooms.
Bake for 15 minutes or until
bubbling and crumb topping is lightly
toasted.
TOFU VEGETABLE STIR -FRY
1 pkg (350g) extra -firm tofu
1/4 cup (50 mL) soy sauce
2 cloves garlic, minced
2 tbsp (25 mL) vegetable oil
1 onion, sliced
2 tbsp (25 mL) minced, fresh
gingerroot
3 cups (750 mL) sliced cabbage
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) sliced carrots
half sliced sweet red pepper
1 tsp (5 mL) sesame oil
Cut tofu into 3 x 1/4 -inch (8 cm
5mm) strips; place in shallow
container. In saucepan, bring soy
sauce and garlic to boil: pour over
tofu. Set aside
In Dutch oven or large skillet, heat
oil over medium-high heat. Cook
onion and ginger until onion is
softened, about 2 minutes. Stir in
cabbage, mushrooms and red pepper;
cover and cook for 2 to 3 minutes.
Stir in cabbage, mushrooms and red
pepper; cover and cook for 2-3
minutes or until softened. Add
reserved tofu mixture, stir -fry for 2
minutes. Stir in sesame oil. Serve
immediately.
POTATO -CRUSTED
MUSHROOM TARTS
2 tbsp (25 mL) vegetable
shortening
3 peeled medium potatoes, coarsely
grated (about 2 cups/500 mL)
1 medium onion, minced
I egg, lightly beaten
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) salt
Grease non-stick muffin tin with
shortening. Cut away sides of 12
large muffin liners; place circular
paper bottom into each greased cup.
In bowl, combine potatoes and
onion. egg, flour and salt; divide
among muffin cups, pressing evenly
up sides and over bottoms. Coat
lightly with cooking oil spray. Bake
in 400°F (200°C) oven for about 20
minutes until crisp -browned at edges.
Filling:
2 tbsp (25 mL) butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
2 1/2 cups (625 mL) finely
chopped mixed mushrooms
1 tsp (5 mL) each dried basil and
salt
1/2 cup (125 mL) each
breadcrumbs, grated cheddar and
crumbled feta cheese
2 eggs lightly beaten
3 or 4 mushrooms, thinly sliced
1 tsp (5 mL) toasted sesame seeds
While cups are baking, melt butter
in large heated skillet. Saute garlic,
onion, carrots, mushrooms, basil and
salt until softened, about 10 minutes.
Mix in breadcrumbs, cheddar, feta
and eggs. Divide among potato -lined'
cups; top each with a few thin slices
of mushrooms and sprinkle with
sesame seeds. Return to oven; reduce
heat to 350°F (180°C) and cook for
25 minutes. Carefully remove paper
bottom before serving.
(Foodland Ontario)
SAUTEED VEAL CUTLETS
WITH MUSHROOMS
1 Ib (500 g) veal cutlets or
scallopini
2 tbsp (30 mL) minced parsley
1 tsp (5 mL) Italian seasoning
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) sliced
mushrooms .
1 tbsp (15 mL) olive oil
Pound cutlets to 1/8 -inch thickness
if necessary.
Combine seasonings. Rub both
sides of cutlets with 1/2 seasoning
mixture. Toss mushrooms with
remaining seasoning mixture.
In Targe non-stick fry pan, heat 1/3
of the oil until hot. Add veal. (1/2 at a
time) and cook 2-3 minutes on each
side or until cooked through. Remove
veal, keep warm. Repeat with
remaining cutlets, adding a little extra
oil.
In same fry pan, heat remaining
oil with mushrooms. Cook 2-3
minutes or just until, mushrooms are
tender, stirring frequently. Spoon
mfishrooms over veal and serve.0
MARCH 2005 37