Pickled Mushrooms

A couple of notes:

If you are using the 6x version add 3 cups of water to the brine, it got missed in the figuring.

If you are canning these, leave out the oil, and process for 20 minutes.

Mushrooms reduce in size by half, I did 3 produce bags of mushrooms and got 5 quarts canned.

(from old blog, posted by Cassandra)

Mushroom Stew - serves 8

1/2 c. margarine

1 medium onion diced

3 stalks celery diced
4+ cups coarsely diced potatoes
2+ cups coarsely sliced carrots
4+ cups water
2 tsp. seasoning salt
1/4 tsp. black pepper
1-3 tsp. Worcestershire sauce

2 cups fresh mushrooms quartered
any other veg. wanted - green beans, kernel corn...

1 cup water
1/2 cup white flour

Melt margarine in large pot, stir in onion and celery, saute. Add potatoes and carrots, add water to just cover. Add spices. Bring to a boil then reduce heat and simmer till potatoes are cooked through. Then add mushrooms (and any other veg.) cook till done.

In a mixing cup whisk together the water and flour to make a thick paste. Add to stew, stir thoroughly, simmer till thickened, then serve.

(from old blog, posted by Cassandra)

Marinated Tofu with Balsamic-glazed Mushrooms - Serves 4

 1 block of frozen extra firm organic tofu  

marinade: 

1 Tablespoon olive oil 1 clove garlic, minced fine 1 Tablespoon Worcestershire sauce 1 Tablespoon Balsamic vinegar 1 Tablespoon soy sauce 1 teaspoon yellow mustard, dash of pepper  

topping: 

6 mushrooms sliced fine ¼ onion sliced in strips 1 clove garlic, minced fine, optional 1-2 Tablespoons Balsamic vinegar  olive oil  

Put block of tofu in hot water to defrost. Whisk the marinade ingredients together and allow to sit.

Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.

In a heavy skillet heat olive oil and fry the tofu until very well browned, flip and do the other side too. (Over done is tasty.) Set aside the tofu in a single layer in a baking tray. Keep hot.

Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute,  add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.

(from old blog, posted by CM)