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Today’s recipes are aimed at myself... sort of. I am a fall, wild mushroom picker. People ask how I know which kind to pick. Easy answer. My mother taught me and several others in our family which were good and which were bad. I can’t even tell you the name of the variety we picked and I still pick. When it was mushroom picking time, which was always in October, mom would pack a lunch of sandwiches and apples as this was a full day affair. Mom always wore dresses except when it was mushroom picking time. Talk about “women shouldn’t wear long pants.” How can you pick mushrooms wearing a dress? She would wear her “mushroom picking pants” just as I wear my “strawberry picking jeans.” We picked where White Bear is now, on farm land that had a lot of oak trees and stumps. The part I didn’t like was cleaning the grass and stuff off them when we got home. Long story short, I now pick in one of our sons yard... where there are trees and stumps.

Of course it’s mushroom recipes today!

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MUSHROOM AND
POTATO CHOWDER
1/2 c. diced onion
1/4 c. butter or margarine
2 T. flour
1 t. salt
1/2 t. pepper
3 c. warm water
1 lb. fresh mushrooms, sliced
1 c. each, diced celery and peeled potatoes
1/2 c. sliced carrots
1 c. light cream (half and half)
1/4 c. grated Parmesan cheese, optional

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Slowly add water, stirring constantly. Bring to a boil over medium-high heat; cook and stir for one minute. Add next four ingredients. Bring almost to a boil. Reduce heat, cover and simmer for 30 minutes or until veggies are tender. Slowly add cream and Parmesan cheese (if using); heat through but don’t boil. Makes four to six servings.

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MUSHROOM AND 
EGG CASSEROLE
6 hard cooked eggs, cut in quarters
1/4 c. each, butter or margarine and slivered almonds
1/2 c. canned sliced mushrooms, save liquid
1 T. minced onion
1/2 c. each, thinly sliced celery and diced green pepper
1/3 c. flour
1 t. salt
Dash pepper
1-1/2 c. milk

Melt butter in skillet; add almonds and brown lightly, stirring so they don’t burn. Remove from skillet onto a small plate; set aside. Stir in next four ingredients in skillet. Cover and cook 5-8 minutes, or until tender. Blend in flour, salt and pepper. Add mushroom liquid and enough milk to equal two cups. Cook, stirring constantly, until mixture is thick.
Arrange eggs in a greased eight inch square baking dish. Season with salt and pepper. Cover with sauce; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes, until hot and lightly browned. Makes four to six servings. Note: This can be prepared early in the day, refrigerated and baked later in the day.

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MUSHROOM-RICE CASSEROLE
1 c. thinly sliced celery
1/2 c. each, diced onion, diced green pepper, canned mushroom pieces and stems, drained
1/4 c. butter or margarine
1 can cream of chicken soup
1 c. milk
1/2 c. long-grain white rice
1/4 c. diced pimiento (2 oz. jar)
1/2 t. salt
1/8 t. pepper
1/4 c. snipped parsley, optional

In a skillet, saute first four ingredients in butter until tender. Stir in rest of ingredients. Turn into a 1-1/2 quart greased or sprayed casserole. Cover; bake at 350 degrees for 50-60 minutes, stirring occasionally, until rice is tender. Sprinkle with parsley. Bake uncovered, 10 minutes longer. Makes six servings.

Fresh mushroom equivalents:
1 lb. fresh mushrooms - About 12 large or 18-20 medium or 30-40 small mushrooms
1 lb. whole fresh mushrooms - About five cups sliced, or six cups chopped
1 lb. sliced fresh mushrooms - About 1-3/4 cups cooked
1 lb. diced fresh mushrooms, cooked - About 2 cups cooked

Thought for the Day: If you’re going to do something tonight that you’ll be sorry for tomorrow morning, sleep late!

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