Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe

4 cups of mushrooms
1- 8 oz. box of cream cheese, softened 
1 (approx. 5oz.) small can of crab meat

1/2 red pepper, small dice
4 green onions, small dice
1/4 cup of parmesan cheese, grated
1/2 teaspoon of sea salt
1/4 teaspoon of pepper

In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined.  Put filling into a pastry bag.



Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.


Bake at 350 degrees for 10 minutes until the mushrooms are tender.  

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

• 4-8 oz fettuccine or linguine
• 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
• 8 oz fresh, sliced mushrooms
• 2 garlic cloves, minced
• 3 oz cream cheese, cut into small pieces
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
• 2/3 cup boiling water (from your noodle pot)
• 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

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Homemade Mushroom Soup

Homemade Mushroom Soup

Serves 2

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

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