LWC - Mushroom Delish

Lisa's Weekly Coffee
By Lisa Sandrino
Mushroom Delish

Mushroom are in Seasons. I was thinking meatballs and why not try something different than the usual meatballs and then I came across a delicious mushroom meatball recipe. What a can of mushroom soup can do to add that perfect touch to your meatballs, simply love it. If you are a fan of bread pudding then you will love the mushroom bread pudding, a savory touch that is sure to impress your family and friends. Finally if you love mushroom risotto then you must try the gourmet mushroom risotto recipe, umm umm good!! Don't be shy on the Parmesan Cheese :)

Mushroom Meatballs source: cooks.com

1 can mushroom soup
1/2 c. water
1 lb. ground beef or lamb
3/4 c. dry bread crumbs
2 tbsp. minced onion
1 tbsp. minced parsley
1 slightly beaten egg

Mix mushroom soup and water. Mix 1/4 cup of soup mixture with ground beef or lamb, bread crumbs, onion, parsley and egg. Shape into 1/2 inch meatballs. Brown in 1 tablespoon shortening. Pour off drippings. Add rest of soup mixture. Cook over low heat about 15 minutes. Stir occasionally. Serves 4-6.

Mushroom Bread Pudding From Jefferey, via the Internet Source: Fungi.com A savory delight! This is based on the Italian tradition of fresh boletes, recycling of yesterdays bread and strong full flavored stocks. Not to be missed as side dish for a special occasion or as a main dish when it is cold and rainy outside.
Filling half pound of mushrooms (fresh boletes or Shiitakes or dried mushrooms can be substituted) garlic - one clove one half onion 2 tbsp olive oil	Bread Pudding half loaf of bread 3 eggs, beaten half cup grated Parmesan cheese 1 Tablespoon of minced Italian parsley salt, approx. half teaspoon pepper (lots) half cube of butter two cups homemade stock (chicken, vegetable or beef)
Step One: Saute onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool. Step Two: Butter the inside of a souffle pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread. Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of souffle pan, and invert on a plate to unmold this beauty. Serve with a small amount of Parmesan cheese, if desired.

Gourmet Mushroom Risotto source: allrecipes.com

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

ShesDaily.com

Disclosure: Disclosure: the above publication is for entertainment purposes only. Credit has been given to the appropriate source of each recipe.Recipes adapted from quickcocktails.com.Image/s source google and image/s may or may not reflect the actual recipe.