Sauteed Mushroom Hors d'Oeuvres Recipe Created by Ruth Paget

Sautéed Mushroom Hors d’Oeuvres Recipe Created by Ruth Paget

Sautéed mushrooms taste great on T-Bone steaks and on toast.  I eat this hors d’oeuvres with a pot of Red Rose® tea here in California made with wild brown mushrooms from Oregon or Canada. 

However, white mushrooms work fine like the champignons de Paris that are grown caves in France.  The caves in the Santa Lucia Mountains around Monterey County California might provide good sites for mushroom cultivation, too.

Serves 4

Ingredients:

-1 pound washed and chopped mushrooms

-2 tablespoons olive oil

-2 tablespoons butter

-1 teaspoon dry garlic

-1 tablespoon dry parsley

-4 slices toast

-1 cup grated white cheese

Steps:

1-Sauté mushrooms in olive oil and butter until the mushrooms have reduced down to ¼ their original size.  This will take about 15 – 20 minutes.

2-Mix cheese and parsley into the warm mushrooms.

3-Toast bread and place mushroom mixture on toast.  Cut toast into fourths. 

4-Place toast slices on a tray and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Mushroom Soup Recipe Created by Ruth Paget

Mushroom Soup Recipe Created by Ruth Paget

Quinoa flour has all the amino acids that make up protein, which is why many people consider it a complete protein in plant form.  It triples in size when cooking.  I add milk or cream to my soups for calcium.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 tablespoon butter

-1 large chopped onion

-1 teaspoon dry garlic

-2 (4-ounce) cans mushrooms

-1 (32-ounce) container beef broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup shredded Monterey Jack Cheese

Steps:

1-Sauté onion and garlic in olive oil and butter in a soup pot for 5 minutes.

2-Add mushrooms and their juice, beef stock, water, and quinoa flour to the soup pan.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Remove from heat and let it cool.

5-Insert and immersion blender and purée the soup until you have a smooth consistency.

6-Ladle soup into individual bowls.  Top with cheese and cook in a microwave for 1 minute to melt the cheese.

Serve with toast and roasted tomatoes.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie