Newspaper Page Text
6C
♦ WEDNESDAY, OCTOBER 18, 2006
New mushroom toppers becoming all the rage
ARA
Mushrooms, a popular
topping, are a familiar sight
at any pizzeria.
Steakhouses offer sauted
mushrooms over steaks and,
in a family restaurant, mush
rooms might be an optional
topper for baked potatoes.
This kind of topper, plain
and simple, couldn’t be nicer
but it’s a far cry from the
new jazzier toppers, which
combine fresh mushrooms
with cheese, seasonings and
other flavorful ingredients
in exciting ways.
These mushroom top
pers are easy to whip up so
there’s every reason to enjoy
them at home.
Melted Swiss and
Mushroom Topper is a spir
ited combo with nutty Swiss
cheese and tangy olives
that’s worthy of any res
taurant but very doable in a
home kitchen.
And, like any chef, you
choose what goes under the
topper.
Mild-flavored fish fillets
such as farm-raised catfish
or poached chicken breast
are great picks.
Good-for-you veggies like
steamed broccoli or green
beans get a lot more inter
esting when they’re crowned
with this mushroom topper.
And it’s great over brus
chetta made from slices of
rustic country bread, toast
ed and rubbed lightly with
raw garlic.
Mushroom and Country
Sausage Topper is delight
fully chunky, with fresh
tomatoes and green onions
added to the mix.
As an all-in-one meal,
it’s sensational, whether
spooned over flaky baked
potatoes, soft polenta or
split, piping-hot biscuits.
These toppers go with an
astonishing variety of foods,
but we shouldn’t be sur
prised.
Rich in the savory qual
ity known as umami or the
y —
HbGK Bk __ t ' llu. .
Courtesy of the Mushroom Council
A mushroom topper transforms broiled fish fillets into
something very special.
1406 Sam Nunn Blvd. • Perry, GA
478-988-8838 j»jj
Lunch Buffet Mon Sat 11-4p.m.
Adults $5.95
Featuring At All Buffets Kids
Oysters, Crab Legs, Shrimp, 3-5 yrs. $ l .99
Steak and much much more! 6-11 yrs. $3.99
Dinner Buffet Mon.-Thurs. 4-10p.m.
Adults $9.49
w/this ad receive FREE $2 99
drinks for your table! 6-11 yrs. $4.99
Fri. & Sat. Night Buffet 4-llp.m.
Adults $10.49
Sunday AIL day buffet 11a.m.-10p.m.
$9.49
Sal & Sun. All day buffet 5 yrs. aid & under eat FREE!
“fifth taste,” mushrooms
have the power to transform
the flavor of other foods.
Leftover topper?
Serve it on something dif
ferent the next night. Here
are the recipes:
Melted swiss and
mushroom topper
1 tablespoon olive oil
8 ounces white mush
rooms, sliced (about 3
cups)
8 ounces crimini and/
or shiitake mushrooms
(stems removed), sliced
(about 3 cups)
1 cup chopped onion
1/4 teaspoon dried
thyme
1/4 teaspoon ground
black pepper
1 cup coarsely shred
ded Swiss cheese (about
4 ounces)
1/4 cup sliced pitted
black olives (preferably
imported)
Directions: In a large skil
let, over medium-high heat,
heat oil until hot.
Add mushrooms, onion,
thyme and pepper; cook and
stir until lightly browned
and moisture evaporates,
five to sevem minutes.
Transfer to a medium
bowl, stir in cheese and
olives. Season to taste with
salt, if desired.
To make bruschetta, brush
four large slices of coarse
textured country bread with
extra-virgin olive oil.
Toast until crisp hut only
lightly browned.
Rub slices with the cut
sides of a split garlic clove.
Mushroom and
country sausage
topper
8 ounces pork sausage
links (about 8), cut into
1/2-inch pieces
1 pound white mush-
1 1
I , .
I B
.
JL *
W/tKr
.At
*" * * f '
■ fff
'lisl"' **r
Courtesy of the Mushroom Council
A steak is even tastier when topped with fresh mushrooms sauted in olive oil with garlic and green onions.
rooms, sliced (about 6
cups)
2 cups chopped fresh
tomatoes (2 large toma
toes)
1/2 cup sliced green
onions (scallions)
1/4 teaspoon salt
1/4 teaspoon ground
black pepper
In a large skillet, over
medium-high heat, cook
and stir sausage pieces until
browned, about five min
utes.
Stir in mushrooms; cook
and stir until mushrooms
are golden, about five min
utes.
Add tomatoes, green
onions, salt and pepper;
cook until heated through,
about one minute.
Subscribe today!
Call 987-1823
FOOD
(|The Ferry Area Chamber of Commerce^)
V fits tho
Vh Annual Fall Challenge’
& Taste of I’crry
Tuesday, October 24, 2006
Sv oitMf ay
SW** *„
* ' h
8-.oo®»
SM)I\ >eCsat '
Come join us for a day Full of Food, Fun & Entertainment!
1b register for an event, tickets, or more information
please call tlie Perry Chamber at 478-987-1234.
c&id
Advanced Disposal
(mi Bank of MWhile GA
ComSoyth
Gilmer Warehouse A Dogistk*
Gr aphU Patfcaging International
Houston Horn* Journal
Houston Springs
Landbank by Fans Credit
Mai San Oraphks
k Mid State Engineering
® Pspa Johns Pi**a
k Pan kh Comtuwtkn Group
j * Planters First Bank
Tg Robins Federal Credit Union
/Ik Sdauulm Bigineeifcg Cmmnltwft, ke.
Security Bank
' Beal Pit Bar 83}
Golf Scramble
at Houston lake
Country Club
11:30am
$!540/torn
Iper&on
Staton Broadrastkrg
(Jiftky Serriet Camp airy
Windstream
A
PEBBV
<SB>
HOUSTON DAILY JOURNAL
ftsic of Perry
at Holton Uke
Country Club
rmi**
TrOOpijj
sl2 b advance
$T jat the door
Stircr
Bank as Piny
City of Perry
Creative Sips & Design
Dark Oil Company
Flint teerjfk*
GA National Mrjjrwirwfc
A Ao**»m
Odoban
Perry Dental Assetiatei
Warner Rabins Supply Ca.
iiiotue j ®
Henderson Village ft
Houston Health* at* L
Perry Drug Company
Senator Ross Toßesen
SOA Construe tJon Smites 11
Watson Bunt
Faat nd jfcwe