Newspaper Page Text
HOUSTON DAILY JOURNAL
Try these new mushroom toppers
Special to the Journal
Mushrooms, a popular
topping, are a familiar sight
at any pizzeria. Steakhouses
offer sauteed mushrooms
over steaks and, in a fam
ily restaurant, mushrooms
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 toppers,
created by the cooks at the
Mushroom Council, are
easy to whip up so there’s
every reason to enjoy them
at home.
Melted Swiss and
Mushroom Topper (photo
graphed) is a spirited combo
with nutty Swiss cheese and
tangy olives that’s worthy
of any restaurant 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
“fifth taste,” mushrooms
have the power to transform
the flavor of other foods.
The first two recipes begin
-i^m
■ g|||S 'jgMWßjl
t 1b ' I
.;*^»|^gwßp|BHß^sg^^y'tr-3 flf r M»
1
■
Mushroom Council
Different mushrooms.
#1 Noon
Buffet
WeenJf?**
|.7«iJdtl 38* 987*877
Great Peals
Free AD
for items
under SSO
Call 987-1823
for details
with sauteing mushrooms
until golden brown and suc
culent, but roasting is the
technique of choice for a top
per that brings together a
classic pair: mushrooms and
bacon. There’s no end to the
things this topper can top,
from hot slices of order-in
pizza to a broiled steak or
helping of smashed red pota
toes. Leftover topper? Serve
it on something different the
next night.
For more information
on mushrooms, visit www.
mushroomcouncil.org
Melted swlse and
mushroom topper
Spoon this luscious topper
over broiled fish, poached
chicken breast or a steamed
vegetable like broccoli or
green beans. It’s also great
over bruschetta.
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)
In a large skillet, 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 seven 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 but only
lightly browned. Rub slices
with the cut sides of a split
garlic clove.
Give the Gift of Dance to your
Special Quid this Holiday!
|41053
Now Registering for
January Classes
Creative Movement, Ages 3.5-4 yrs.
Ballet/Tap Combo, Ages 5-11 yrs.
Bellydance for Teens <S) Adults.
*NEW* Ballroom for Teens c &) Adults.
S /{cademy 438 S. Pleasant Bill 84,
tfiance lamer fiobias, GA
Mushroom and
country sausage
topper
This savory saute of mush r
rooms, sausage and toma
toes is sensational over
baked potatoes, soft polenta
or split biscuits.
8 ounces pork sausage
links (about 8), cut into
1/2-inch pieces
1 pound white mush
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.
Roasted mushroom
and bacon topper
Spread this topper over a
hot cheese pizza from your
freezer or favorite pizzeria.
It’s also a natural for
mashed potatoes, steak or
burgers.
1 pound white mush
rooms, quartered (about
6 cups)
3 strips bacon, cut into
1-inch pieces
1 garlic clove, sliced
1/2 teaspoon Italian
seasoning
Salt and ground black
pepper
Preheat oven to 450
degrees. On a large rimmed
baking sheet combine mush
rooms, bacon, garlic and
Italian seasoning. Roast,
stirring occasionally, until
mushrooms are browned
and bacon is crisp, 20 to 25
minutes. Season with salt
and pepper to taste.
f
F * ~
FOOD
? —■— I—. 1 — . 1
'Bfi- t
Mushroom Council
Melted swiss and mushroom topper.
Come & Join Us At Legacy
l^P
-^7*
mmmw
Join us hr
New Years Celebration
B Open New Years [ve M
i New Years Day.
LUNCH SPECIAL
Gyros w/ fries 5 6.95
bLJUu fitAACAeffifili ui/ (pine $7
rtllliyvll66s6sT6(lKW/fiws« hiJ
10 oi Hamburger w/ fries«- 5 5.95
Spinmh Pie w/&oekseltnl.,., 5 7.95
GREEK SPECIALTIES AVAILABLE!
Every Saturday Mediterranean Cuisine w/ Belly Dancing
Show 6-1 Opm
BU llur Offu. Poly! • 3 Banquet Rooms!
328-9048
2024 WATSON BLVD, • IN FRONT OF THE HOLIDAY INN • 328-9048
42087
THURSDAY, DECEMBER 28, 2006 ♦
24 HOUR BREAKFAST
• ITALIAN • •
• MEDITERRANEAN •
• GREEK •
.» ALL AMERICAN •
ALL YOU CAN EAT
All You Can Eat
Soup & Salad
FREE
With any entrees purchased
20%
OFF Total Bill w/
coupon
Exp. 12/30/06
Not valid with any other offers or
Discounts.
DINNER SPECIAL
Broiled Stuffed flounder
w/ crab meat.~~~Jl 1.95
Broiled Maryland
1 Qt°s
Broiled Sen Scallops.**/! 0*95
I#l wllwW WN J9<#lß9f ■W9 » w
Shrimp Stir Fry~~«.*10.95
(ALL YOU CAN EAT SOUP & SALAD BAR)
4C
142573