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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