Mushrooms With Onions

Servings: 4
Ingredients:

1 lb Mushrooms
1 md Onion
1 ts Dry epazote
1    Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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Champagne Mushroom Risotto

Servings: 6
Ingredients:

3 tb Butter or margarine
1 c  Converted rice
2/3 c  Onion; chopped
1 3/4 c  Water
3/4 c  Champagne or dry white wine
1 cn Cream of mushroom soup
1/4 ts Fresh ground pepper
1/8 ts Ground nutmeg
1/8 ts Ground red pepper(optional)
1 c  Red bell pepper; julienne
Fresh parsley; finely chop
Parmesan cheese (optional)

Melt butter in medium saucepan. Add rice and onion.
Cook over medium heat, stirring frequently, 3-4
minutes or until onion is tender. Add water and
champagne. Bring to a boil. Reduce heat, cover and
simmer 20 minutes. Stir in cream of mushroom soup,
pepper, nutmeg, and, if desired, ground red pepper.
Cook and stir 5 minutes, or until creamy and heated
through. Stir in red bell pepper and parsley. Sprinkle
with cheese, if desired.

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CHINUKU JUSHI (MIXED RICE WITH ARAIMO)

Servings: 12
Ingredients:

4 c  Rice
3 md Araimo (Japanese taro)
1 oz Sengiri daikon; soaked
3    Dried mushrooms; soaked
1    Piece nishime konbu; soaked
1 lb Lean pork; thinly sliced
6 c  Chicken broth
1/4 c  Soy sauce

Wash and drain rice 30 minutes before cooking. Cook araimo in
water to cover until done, peel and dice. Squeeze daikon dry; cut
into strips. Remove stems from mushrooms; sliver caps. Cut konbu
lengthwise; then into fine strips. In a saucepan, add pork,
daikon, mushrooms, and konbu; cook for a few minutes. Stir in
chicken broth and soy sauce. Cover and bring to a boil; lower
heat and cook for 15 minutes. Add rice, cover, bring again to a
boil; lower heat and simmer for 20 minutes. Add araimo, cook for
5 more minutes. Let stand for 10 minutes before serving. Makes
12 servings.

Demonstrated by BEA SHIMABUKURO of Hui Makaala

OKINAWAN RECIPES - SEPTEMBER 1995

Reprinted with permission from:
The Electric Kitchen and Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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MUSHROOMS AND CHESTNUTS

Servings: 1
Ingredients:

1 lb Chestnuts; shelled
2 tb Butter
1 lb Mushrooms; quartered
2 tb Flour
1 1/2 c  Light cream
1/2 ts Salt
1/8 ts Pepper
1 tb Parsley; chopped

Prick shells and place chestnuts in cold water; boil 15 minutes.
Drain and remove shells. Skin and quarter the nuts.

Heat butter in skillet and cook quartered mushrooms until lightly
browned. Blend in flour; slowly add cream and seasoning. Add nuts.
Heat thoroughly and garnish with chopped parsley. Serve with hot
pone or with hot baked potatoes.

Servings: 3 to 4 servings.

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QUINOA WITH SHIITAKE GRAVY

Servings: 8
Ingredients:

1 pk Eden Quinoa; rinsed
1 pk Eden Shiitake Mushrooms
-- (soak in...
1/2 c  -Water)
1 md Onion
- chopped in thin half moons
4 c  Water
1/4 c  Eden Organic Shoyu
-- (or more if desired)
3 tb Eden Kudzu
-- (dissolved in...
1/4 c  -Water)
2 tb Eden Brown Rice Vinegar

Cook Quinoa according to package directions. Soak Shiitake mushrooms
until soft about 30-45 minutes. Bring 2 cups of water to a boil. When
shiitakes are soft remove stems and slice caps. Add soaking liquid and
and shiitakes to boiling water and cook for 30 minutes. Add sliced
onions, cook another 5 minutes. Add remaining water and shoyu, bring to a
boil, stir in dissolved kudzu, turn off heat. Liquid will thicken and
become clear. Serve over Quinoa. Garnish wtih chopped green onions.

Prep Time: 10 min. * Cooking Time: 35 min. * Servings: 6-8 servings

Copyright 1994 Eden Foods, Inc.

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POTATOES PRIMAVERA

Servings: 4
Ingredients:

10 lg Mushrooms, cleaned and
-quartered
2 md Zucchini, cut into 1'
-cubes
2 md Red Bell Peppers, seeded
--- cut 1' cubes
2 md Idaho Potatoes, scrubbed
--- cut 1' cubes
1 md Chopped Onion --
-coarsely chopped
5 ts Olive Oil
Salt and Freshly Ground
-Pepper -- to taste

Preheat oven to 425 degrees. In a large roasting pan, toss together
all ingredients except salt and pepper. Roast for about 45 minutes, or
until vegetables are nicely browned and potatoes are tender, stirring
occasionally. Sprinkle with salt and pepper. Serve hot or at room
temperature.

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GOLDEN CRUMB BROCCOLI

Servings: 6
Ingredients:

1 1/2 lb Fresh broccoli
1 cn Condensed cream of mushroom
- soup
1/4 c  Mayonaise
1/4 c  Shredded sharp American
- cheese (1 ounce)
1 tb Chopped pimiento
1 1/2 ts Lemon juice
1/3 c  Crushed round cheese
- crackers (8 crackers)

Cut up broccoli to make about 6 cups. In saucepan, cook broccoli,
uncovered, in small amount of boiling, salted water for 10 to 15 minutes;
drain well. Turn into a 1 1/2-quart casserole.
Mix soup, mayonaise, cheese, pimiento, and lemon juice. Pour over
broccoli. Top with crushed crackers.
Bake uncovered, at 350, for 35 minutes.

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MUSHROOM BARLEY BAKE

Servings: 12
Ingredients:

4 c  Water
13 3/4 oz Chicken broth
2/3 c  Medium Pearled Barley*
-- (Quaker Scotch Brand)
1 ts Salt (optional)
2 1/2 c  Sliced mushrooms
1 c  Chopped onion
1/2 ts Thyme
1/3 c  Margarine or butter
3    Eggs; beaten

Bring water and broth to a boil. Add barley and salt; reduce heat.
Cover; simmer 50 to 60 minutes or until tender, stirring occasionally.
Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine
3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixing
well. Pour into 11×7-inch glass baking dish. Cover with aluminum foil.
Bake 15 minutes. Uncover; continue baking 15 minutes or until light
golden brown.

*NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 2 cups and simmer time to 10 to 12 minutes. Proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 99
* carbohydrates 6 g
* protein 3 g
* fat 7 g
* calcium 17 mg
* sodium 180 mg
* cholesterol 70 mg
* dietary fiber 1 g

Source: ‘Hurry, Let’s Eat!’
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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ORIENTAL OATS PILAF

Servings: 6
Ingredients:

1 1/2 c  Quaker Oats, uncooked
-- (quick or old-fashioned)
1    Egg; beaten
1 c  Sliced mushrooms
1/2 c  Sliced green onions
1/2 c  Sliced celery
2 tb Margarine or butter
1/2 c  Chicken broth
2 tb Soy sauce
2 ts Sugar
6 oz Frozen pea pods; thawed

Combine oats and egg, mixing until oats are thoroughly coated. In medium
skillet, saute mushrooms, green onions and celery in margarine 3 to 4
minutes or until tender. Add oats mixture; cook, stirring constantly,
about 8 minutes or until oats are dry, separated and lightly browned. Add
combined chicken broth, soy sauce and sugar; continue cooking 3 to 5
minutes or until liquid is absorbed, stirring occasionally. Add pea pods;
heat through.

NUTRITIONAL ANALYSIS per serving:
* calories 162
* carbohydrates 20 g
* protein 7 g
* fat 6 g
* calcium 34 mg
* sodium 500 mg
* cholesterol 45 mg
* dietary fiber 3 g

Source: ‘Hurry, Let’s Eat!’
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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GREEN BEANS

Servings: 6
Ingredients:

1 lb Green beans;
1/2 c  Shallots; chopped
1 c  Tomato; diced
4 oz (1 c) mushrooms; sliced
2 tb Margarine;
2 tb Olive oil;
Salt and freshly ground
-pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1′
pieces. Place beans in 1′ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook
Brought you and your via Nancy O’Brion and her Meal-Master

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