Spinach-Artichoke Mushroom Casserole
1 lb. fresh mushrooms, sliced
8 T. butter, divided
2 T. all-purpose flour
1 cup milk, heated
salt and pepper to taste
2 10oz. boxes frozen spinach, shopped, thawed, and drained
1 1lb. can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
2 T. lemon juice
nutmeg
In a large skillet, saute mushrooms in 6 T. of butter; remove mushrooms and set aside. Add remaining 2 T. butter to drippings in skillet; when melted, stir in flour and cook until bubbly. Add milk and stir until mixture is smooth. Add salt, pepper, spinach, and mushrooms. Cook over med. heat for 10 minutes. Preheat oven to 350. Cover bottom of an oblong baking dish with artichoke hearts. Pour spinach mixture over. Mix sour cream, mayonnaise and lemon juice; spread over top of spinach mixture. Sprinkle nutmeg. Bake uncovered for 30 minutes.
Mushroom in cream sauce
I also do a similar mushroom in cream sauce.
saute some garlic, shallots and mushrooms until soften. Now add a little liquor (I add whiskey). Then add a little heavy cream. Simmer. Remove mushrooms and reduce the pan liquids until it is like a thick sauce. Season with s/p and pour over mushrooms. Then mix a littel bread crumbs and some parmesan cheese put on top of mushrooms and stick under broiler until browned.
Mushroom Red Onion Steak Topping
1 cup ruby port
2 cups beef broth
4 cloves garlic
1/2 cup butter
1 lb. mushrooms
1 red onion sliced into thin rings
thyme,fresh
oregano, fresh
rosemary,fresh
sea salt
equal amounts cornstarch dissoleve in water (4 t.)
Fresh goat cheese, cooled until ready to crumble
Mix broth and port over med. heat. Reduce to 1 1/2 cups. Add garlic.
In additional skillet saute mushrooms and union in butter until onions are translucent and mushrooms are cooked but not soggy. Add the spices. When liquid is reduced, add the liquid to mushroom mixture. Add cornstarch mixture until desired thickening. Pour over grilled steaks and crumble goat cheese on top.