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News Extras

Posted on Wed, Sep. 12, 2007

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Brown food recipes

Mushroom 'n' beer mac 'n' cheese

6 servings

16 ounces penne pasta, uncooked 1 pound white button mushrooms, quartered

12 ounces beer, divided

4 tablespoons butter

1/4 cup all-purpose flour

2 teaspoons mustard

1/2 teaspoon salt

3 cups milk

3 cups shredded sharp cheddar cheese

1/4 cup fresh bread crumbs

** Preheat oven to 350 degrees. Cook pasta according to package directions.

** While pasta cooks, saute mushrooms in half cup beer in large non-stick skillet. When liquid has evaporated and one side is red-brown, flip mushrooms and cook until other side is same color, about 20 minutes.

** Melt butter in large saucepan and stir in flour. Cook for a minute or two to slightly toast flour.

** Stir in mustard and salt, then whisk in milk and remaining beer. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheese and stir to melt. Stir in mushrooms and pasta and transfer to flame-proof skillet or Dutch oven. Sprinkle with bread crumbs.

** Place skillet or Dutch oven on baking sheet and bake until cheese bubbles around edges, about 30 minutes. Remove from oven, cover and prepare to serve. Can be taken as tailgate food, reheated on grill or served only slightly warm.

-- From The Mushroom Council, mushroominfo.com

NUTRITIONAL INFORMATION PER SERVING: Calories, 700.4; protein, 62.8 grams; carbohydrates, 35.6 grams; total fat, 31.3 grams; cholesterol, 82.2 milligrams; saturated fat, 17.2 grams; dietary fiber, 11.6 grams; sodium, 1160.9 milligrams; sugar, 11.2 grams; vitamin A, 247.2 retinol equivalents; vitamin C, .02 milligrams; calcium, 653.5 milligrams; iron, 1.4 milligrams; alcohol, 2.1 grams.

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Stuffed mushrooms

2 servings

1 large tomato 1 large yellow onion

Several very large mushrooms

Garlic, optional

Salt

Pepper

Olive oil

** Wash mushrooms. Cut off tip of stems and remove stems.

** Chop stems into very small bits. Coat the outer portion of the caps with olive oil. Finely chop onion, garlic and tomato.

** Fry onion and garlic in olive oil, just a small bit, until soft. Add mushroom bits, tomato, salt and pepper, to taste.

** Fry until mushroom bits start to soften. Place mixture in mushroom caps, and fry or grill until caps soften. Goes very well with steak.

-- From www.cs.cmu.edu

NUTRITIONAL INFORMATION PER SERVING: Calories, 100.2; protein, 2.4 grams; carbohydrates, 7.8 grams; total fat, 7.8 grams; cholesterol, 0 milligrams; saturated fat, 1.1 grams; dietary fiber, 2.02 grams; sodium, 300.4 milligrams; sugar, 4 grams; vitamin A, 39.6 retinol equivalents; vitamin C, 11.3 milligrams; calcium, 37 milligrams; iron, 1 milligram; alcohol, 0 grams. ------------------------------------------------------------

Bacon and cream cheese stuffed mushrooms

10 servings

8 ounces cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat

1 small onion, finely chopped

20-25 large mushrooms, stems removed

About 8 mushroom stems, finely chopped

** Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.

** Stuff each mushroom and bake at 350 degrees for 10 to 15 minutes.

** Finish under the broiler just until tops are golden.