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13/4 cups grated Swiss cheese                                            1/4 tsp salt
2 tblsp. butter                                                                      1/4 tsp dry mustard
1 medium onion, chopped                                                    4 med. eggs
4oz. fresh shiitake chopped                                                  11/2 cups milk
(other mushrooms taste good also)                                                            3 tblsp. wheat flour
1/4 tsp. Mushroom Ultimate Seasoning                                 1/4 cup bacon pieces

Prepare your favorite pie crust, and place in a pie plate. Put 11/2 cups of the Swiss cheese in the pie plate and put aside. Melt the 2 tblsp. butter in a sauce pan and sauté the chopped onion until almost clear (about 3 to 4 min.). Put in the mushrooms, sprinkle with Mushroom Ultimate Seasoning and sauté for about 3 min. more. Set aside to cool a little. While cooling place the salt, mustard, eggs, milk and flour in a mixing bowl and mix well and set aside. Now pour the sautéed onions and mushrooms over the cheese in the pie plate, then pour in the egg mixture. Sprinkle the remaining 1/4 cup of Swiss cheese and bacon pieces over the top. Bake at 375F.(190C) for about 40 to 45 min. or when a tooth pick poked in the middle comes out clean. Be careful not to bake to long or it will dry out. ENJOY!!!

1 1/2 cups heavy cream                                          1/2 cup chicken broth
1 tbsp. cream sherry                                                2 cloves fresh garlic sliced      
4 or 5 strips bacon                                                   1/2 med. onion minced
1 lb. chicken breast cut into cubes                       1/2 lb. fresh mushrooms or 3/4 oz.  dried
 
     2 or 3 tbsp. Cornstarch

You can use any mushrooms in this recipe, fresh or dried. Oyster mushrooms have a mild flavor and Shiitake, Porcini or Portobello have a bolder flavor.
    If you are using dried mushrooms put them in a bowl and soak them in 2 cups hot tap water. Meanwhile fry bacon in a medium sauce pan, until bacon is well done. Remove bacon and sauté onion and garlic in the bacon dripping until onion is golden brown on edges. Put in chicken and sauté until chicken is 1/2 cooked. If there any dripping left after this, drain it off.  Season with salt and pepper, then add the broth, sherry, cream and mushrooms. (If you are using dried mushrooms drain them, (save the water), rinse, chop to size and add to the pot. If you are using fresh just slice them and add to the pot.) Bring the mixture to almost boil then reduce heat and simmer for about 10 min. stirring occasionally. Thicken the mixture with cornstarch mixed in 1/2 cup water. (If you used dried mushrooms, use the water you saved from soaking the mushrooms.) Serve over cooked pasta or rice. Crumble the bacon and sprinkle a little over the top and garnish with fresh parsley. Serves 4

INGREDIENTS:

·                 4 tbsp. butter

·                 ¼ cup oil

·                 ¾ oz dried porcini mushrooms

·                 1 clove garlic, chopped

·                 3/4 cup all-purpose flour, divided

·                 1 (14.5 ounce) can beef broth

·                 1/2 cup dry Marsala wine

·                 salt and ground black pepper to taste

·                 1 tablespoon browning sauce

·                 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

DIRECTIONS:

1.                          Preheat oven to 350 degrees F (175 degrees C).

2.                          Soak the dried Porcini in hot water for 10 to 20 minutes, strain, rinse and pat with paper   towel.

3.                          Melt butter in a skillet over medium heat. Increase heat to med-high add the mushrooms and garlic and cook for 3 to 4 minutes, then gradually whisk in half the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Cover saucepan, remove from heat, and set aside.

4.                          Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, cook the chicken 2 minutes per side, in oil until browned. Arrange the chicken in the bottom of a 9x13 inch-baking dish, and cover with the sauce and mushroom mixture.

Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

This recipe is a quick family favorite I'm sure you will love.

You will need:

One 3/4 oz pack Pistol River dried mushrooms (any variety) I like Wild Mix.
One box of Dinner Rice Such as Rice a Roni or Farm Land or Zatarains Rice mix.

Soak the dried mushrooms in 3 cups hot water for about 15 minutes (set soak water aside for later).  Prepare the rice as per directions on the box of rice, using the water you soaked the dried mushrooms in when the recipe calls for water.  (Being careful not to use any sand or grit that sinks to the bottom of the soak water) Quick rinse after soaking and pat with paper towel. Chop the mushrooms to desired size then sauté the in 2 Tbs butter for 5 minutes. Add the rice and seasoning packet, using the soak water to mix the seasoning packet.  Finish cooking as per the directions and serve.

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