2 c Chopped chestnuts 1 lb Fresh mushrooms 1 ts Vegetable bouillion powder 1 cn Mushroom soup 2 1/2 c Half and half 1 Stick of butter 4 tb Flour 1/2 ts Salt 1/2 ts White pepper 12 oz Very sharp cheese Make a white sauce of the butter, flour and cream. Add salt, pepper and granulated bouillion dissolved in just a little hot water. Add the mushroom soup. Saute the mushrooms in a little butter and add with the chestnuts. Place in a buttered casserole and top with cheese. Place in a 350 F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly. Serve hot. (This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.) From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.
How To make Chestnut Mushroom Casserole's Videos
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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酿蘑菇Stuffed Mushroom with Minced Meat Ingredients mushroom minced pork chopped scallions chopped water chestnut salt pepper cooking oil starch light soy sauce sugar
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Recipe: Rice and water chestnut casserole
News Sentinel food writer Mary Constantine prepares a simple rice and water chestnut casserole. This video recipe is part of a collection of recipes from the Stirring the Pot series with Mary Constantine, based in East Tennessee.
RECIPE: 1 stick butter or margarine 1 (7.4 ounce) box spanish rice mix 1 (10.5 ounce) can onion soup 1 can water 1 (5 oz.) can sliced water chestnuts 1 (4 oz.) can sliced mushrooms 1/2 cup pecan halves Melt butter or margarine. Add rice (with flavor packet), soup and water. Bring to a boil. Remove from heat. Add sliced water chestnuts and mushrooms. Pour into casserole and top with pecan halves. Bake at 350 degrees for 30-40 minutes.
How To Make Chestnut & Porcini Mushroom Stuffing | Waitrose
The flavour of the porcini mushroom blends perfectly with chestnut to give a delicious stuffing perfect for Christmas Day.
Full recipe |
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