OK, here are the Mushrooms, how are you suppose to prepare these ?!
Answers: http://www.jnhfoods.com/3071%20Champigno...
Button mushrooms have to be wiped well before cooking and can be fried, roasted, grilled, but are too small for stuffed mushrooms. You can slice them or cook them whole. They go great in pasta sauce, on cheese on toast, on pizza, and even in garlic butter on toast. You can add a spoonful of curry sauce while frying them before serving them on toast too, for curried mushrooms. They can also be used in brown rice with carrots and peas.
check WIKIPEDIA!
Do not submerge them in water, just use a dampened paper towel to rub the dirt off. You can slice them up and saute in butter or olive oil and your favorite seasonings, I love garlic. You certainly can stuff them, he's wrong above.
You can bread them and then fry in hot peanut oil.
With mushrooms you have to take out the stem and clean with a damp paper towel through the ridges carefully then you have to scrub the top a little bit and you can scrape a little bit of with a knife softly and smoothly.
Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce
Servings: Serves 4.
Ingredients:
Mushroom Filling
1 ounce dried porcini mushrooms
2 cups hot water
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced
Sauce:
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg
8 thin 5x3-inch smoked ham slices
1 1/2 cups grated Parmesan cheese
Basic Crepes:
2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter
Preparation:
For Filling:
Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
For Sauce:
Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
For Crepes:
Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
Mushroom Medley with Spinach, Ginger and Soy
Servings: Serves 4.
Can be servedwith meat, poultry, or fish.
Ingredients:
2 teaspoons oriental sesame oil
1 red bell pepper, cut into strips
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic
8 ounces shiitake mushrooms, stems trimmed, caps sliced
8 ounces button mushrooms, sliced
4 ounces small oyster mushrooms
1 10-ounce package ready-to-use spinach leaves, stems trimmed
6 green onions, cut into thin strips
1 tablespoon soy sauce
Lemon wedges
Preparation:
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.
To clean:
just wipe off with a damp paper towel.
hope these help. enjoy.