Tuscan Mushrooms Food

TUSCAN MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
• On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
• Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

TUSCAN MUSHROOMS

Steps:

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
• On the baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.
• Transfer the mushrooms to a serving platter, sprinkle with the chopped basil, and serve.

TUSCAN MEATLOAF WITH MUSHROOM SAUCE

Steps:

• In a bowl, break up the 1 lb of beef with a fork.
• In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
• Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
• Mix in the lightly beaten egg.
• Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
• Roll the loaf in the bread crumbs until evenly coated.
• Chop the mushrooms roughly and set aside.
• Whisk 1 T dry white wine in the tomato paste and set aside.
• Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
• Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
• Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
• Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
• Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
• Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
• Cut into slanted slices about 3/8 of an inch thick.
• If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
• YUM.

TUSCAN MUSHROOM HORS D' OEUVRES

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
• On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
• Spoon the filling into the cavity of the mushrooms.
• Bake until the mushrooms are tender, about 20 minutes.
• Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!