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Cookbook Barley
and Cuesta Agaricus Mushroom Soup 1/2
cup pearl barley 2
Tbsp. margarine 1
Tbsp. vegetable oil ½
cup hydrated Cuesta Agaricus mushrooms, thinly sliced 5
large carrots, peeled, cut into thin rounds 1
onion, chopped 6
cups chicken stock salt,
pepper to taste 4
Tbsp. fresh dill, chopped (or 2 tsp. dried) 2 Tbsp. Lemon Juice In
medium bowl, place barley and cover with hot water. Let stand about 20
minutes; drain. In large pot, melt margarine with oil, add vegetables and
saute five to seven minutes. Add barley, stock, salt, pepper and half of dill.
Reduce heat to low, cover and cook 45 minutes. Add lemon juice and
remaining dill. Adjust seasonings. Serves six. Cuesta
Agaricus Mushroom and Barley Soup 1/4
cup corn or vegetable oil 1
lg onion; diced 2
stalks celery; diced small 4
cloves garlic; crushed 3
qt beef or chicken broth 1
cup pearl barley; rinsed under cold running water 2
carrots; peeled and diced ¼
cup hydrated Cuesta Agaricus mushrooms; sliced 1/4
ts pepper salt
to taste Heat the oil in the bottom of a 5 or 6-quart soup kettle and saute the onions, celery and garlic until the vegetables start to turn transparent but not browned, about 10 minutes. Add broth, barley, carrots, and Cuesta Agaricus mushrooms. Simmer gently, stirring from time to time, until barley is tender, about 2 hours. If soup gets to thick, add more broth or water. Taste for seasoning, add pepper and salt if necessary. Serve hot. Makes 10 to 12 servings. Cuesta Agaricus Minestrone 1/2
cup pink beans ½
cup hydrated Cuesta Agaricus mushroom sliced 4
cloves garlic 1
pound onion 6
ounces celery 1/4
pound potato, peeled 2
tablespoons olive oil 1/2
tablespoon beef broth concentrate 4
teaspoons beef broth concentrate 12
ounces tomato, peeled 6
oz can tomato paste 9
ounces carrot, sliced 1/2
pound fresh green beans, sliced 1/2
pound zucchini 1 teaspoon salt
Soak beans overnight, drain. In biggest pot, boil beans til tender, 30 minutes. Meanwhile mince garlic, onions, celery, and potato one at a time in food processor, peel, seed, and chop tomatoes, slice and quarter zucchini. Drain beans. In large pot, heat oil. Add garlic, onions, Cuesta Agaricus mushrooms, celery and potatoes. Top with wax paper circle and cook gently 15 minutes. Discard paper, add 1/2 Tbsp bouillon and 1 1/2 cups water. Cook 30 minutes. Puree. Return to pot. Add 4 cups water, 4 tsp bouillon, beans, tomato paste, tomatoes and carrots, cook 15 minutes. Add green beans and salt, cook 5 minutes. Add zucchini, cook 5 minutes. Serve with Pesto sauce. Cuesta
Agaricus mushroom pumpkin soup 1
cup hydrated Cuesta Agaricus mushrooms sliced 2
to 3 lbs olive oil or butter or margarine 2
cloves garlic minced 1
bay leaf dry
sherry wine 2
large cans cooked pumpkin (about 28 oz each) 1
to 2 quarts of chicken stock salt pepper poultry
seasoning nutmeg Saute sliced mushrooms in a few tablespoons of oil in a large skillet until soft and tender. Splash in some crushed garlic and sherry ( 1/2 cup or to taste ) bay leaf and cook mushrooms on low heat until most of liquid has evaporated but mushrroms still moist. In a large pot place pumpkin ( this is unseasoned and not the spiced kind for pie ) and start to thin out with chicken stock. Make it as thin or thick as you like. I used about 1 1/2 quarts. heat gently and stir and add in the mushrooms and continue to simmer about ½ hour to blend flavors. season with salt, pepper, bit of fresh grated nutmeg and a bit of poultry seasoning. Cool, chill and reheat the following day when flavors will be just right. Its unusual but definitely delicious. I hope yopu enjoy it! makes about 1 gallon or to feed 12 to 16 depending how large the bowls are. Creamy
Cuesta Agaricus Mushroom Soup 1
to 2 tablespoons vegetable oil 2
cups chopped onions 2
tablespoons minced garlic, optional ¼
cup uncooked pearl barley ¼
teaspoon ground nutmeg 1/2
cup hydrated Cuesta Agaricus mushrooms 8
cups vegetable broth 1/4
cup sherry 1/2
cup coarsely chopped flat-leaf parsley salt
and pepper, to taste thyme,
to taste Place oil in a large heavy pot over medium-low heat. Add onions and garlic. Cook for 10 minutes stirring occasionally. Add barley and nutmeg. Cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring soup to a boil, reduce to a simmer and cook for 40 minutes. Add parsley and cool soup lightly. Serves 6.
Risotto basic recipe with Cuesta Agaricus 1
cup water 680
g firm ripe tomatoes that you have skinned and seeded, cut into 1 cm dice. 50
g freshly grated parmesan cheese Bring water to simmering point and add dried Cuesta Agaricus. Remove from heat and set aside for 30 minutes. Remove Cuesta Agaricus with a slotted spoon and set aside. Put broth into a saucepan and get it to a simmer and hold it at that heat. In a large pan, melt half the butter and all the oil, add onion and turn heat to medium, when the onion begins to become golden, add tomato with a little salt and pepper, cook stirring for about 10 minutes. Add rice and stir it a few times to coat it well with butter/oil/tomato/onion mixture. Add a ladle full of stock and stir rice constantly to keep it from sticking to the bottom. When there is no more stock in the pan, add another ladle. Keep adding ladles of stock and stirring until all stock has been used and rice no longer has a chalky centre. Add remaining butter, parmesan cheese and basil and stir through well. Check the seasoning and serve.
Risotto with dried Cuesta Agaricus, Milanese style.
1
cup dry white wine Bring wine to simmering point and add dried Cuesta Agaricus. Remove from heat and set aside for 30 minutes. Remove porcini with a slotted spoon and set aside. Strain liquid through a fine sieve, add it to chicken stock, bring stock to simmering point. In a heavy-based saucepan melt butter with oil. Add onions and fry over low heat until translucent. Add rice and toss over medium to high heat for 3 to 5 minutes. Add 1 cup of hot stock and simmer, stirring occasionally until all stock has been absorbed, add saffron pistils and another cup of hot stock, keeping heat at a simmer until all stock has been absorbed. When half stock has been used, add porcini and juniper berries. Continue adding remaining stock, 1 cup at a time, allowing it to be absorbed. Lastly, season with salt and pepper. ( risotto should take 20 to 26 minutes to cook; it should be creamy and rice tender and plump.) Serve immediately, garnished with shaved parmesan. Vegetarian Risotto with Cuesta Agaricus 800
grams arborio rice 2
tablespoons parsley,chopped 2
tablespoons freshbasil, chopped 1
onion, chopped 1
dessert spoon crushed garlic ½
cup hydrated Cuesta Agaricus mushroom, cut into very fine strips 1/2
cup finely grated romano cheese (or similar)
Low-Fat
Salmon and Mushroom Risotto 1/2
cup diced red pepper 1/2
cup diced onion 1/2
cup diced celery 1/2
cups Cuesta Agaricus mushrooms, hydrated, drained and sliced 1
cup white wine 12
oz. fresh salmon fillet, skinned 1
cup clam juice 2
cups chopped tomatoes 1/4
cup cooked wild rice 1
1/2 cups cooked brown rice (or basmati rice if desired) 1
teaspoon curry powder Black
pepper taste 1
tablespoon lemon juice 2
tablespoons minced fresh parsley In
a large skillet, simmer the red pepper, onion, celery, and the Cuesta Agaricus
mushrooms for 10 minutes, covered, over medium heat in the white wine. Add the
salmon, clam juice, tomatoes, ooked rices, curry powder, and black pepper. Cook,
uncovered, over low heat, stirring, until most of the liquid is absorbed, about
7 minutes.
Add the lemon juice and parsley and serve. This is a tasty recipe and
quick to assemble when using leftover salmon and rice from the previous day.
Makes 4 servings. Italian
Beef and Vegetable Casserole 4
cups elbow macaroni, cooked 1
pound lean ground beef 2
medium zucchini, Italian style, sliced 14
1/2 ounces stewed tomatoes, drained and sliced 1
medium onion, chopped 2
cloves garlic, minced ½
cup Cuesta Agaricus mushroom hydrated, drained and sliced 3
1/2 ounces black olives, drained 8
ounces tomato sauce 1/2
cup red wine 1
teaspoon salt 1/4
teaspoon pepper 1
1/2 teaspoons
Italian seasoning 1
cup cheddar cheese, shredded, sharp 1/2
cup Parmesan cheese Cook
ground beef, onion and garlic until no pink remains and onion in soft.
Drain.
Add tomato sauce, Cuesta Agaricus, red wine, salt, pepper and Italian
seasonings.
In a 2-quart casserole combine meat mixture with macaroni, zucchini,
tomatoes and olives.
Cook in a 350 degree F oven for 30 minutes.Combine cheddar and Parmesan
cheeses and sprinkle over cooked casserole.
Return to oven for 5 minutes or until cheese melts. Three
Cheese Pasta Casserole 1
lb shell pasta 1/2
onion, chopped 2
ounces sliced ham, pancetta or canadian bacon ¼
cup powdered Cuesta Agaricus mushroom 1/2
cup fire roasted red peppers, chopped 1
cup chicken stock 1
teaspoon sage 1/2
teaspoon cayenne pepper 4
tablespoons fresh Italian parsley 1
cup ricotta cheese, grated 1
cup parmigiano reggiano cheese, grated 1
cup mozzerella cheese, grated 1
egg, beaten salt,
pepper Prepare
shell pasta according to directions, but remove from heat and drain when
slightly undercooked (about 10 minutes).
Meanwhile, saute onion in ½ cup chicken stock about 4 minutes till
tender. Add ham, continue to cook 2 minutes.
Add peppers, remaining chicken stock, sage, cayenne pepper and parsley,
salt and pepper.
Simmer and reduce slightly, then remove from heat.
Combine ricotta, Cuesta Agaricus mushroom,
½ cup parmigiano cheese, egg, salt and pepper in separate bowl for
filling.
Combine pasta and ham/pepper sauce.
In oven-proof casserole dish, layer ½ pasta mixture, the ricotta
filling, and the remainder of the pasta mixture.
Top with the mozzerella, the reamaining ½ cup parmigiano cheese, salt
and pepper. Bake at 400 degrees for 25 minutes or so till golden brown and
bubbly.
Allow to cool 5 minutes before serving.
Serves 4-8. Northern
bean stew with Cuesta Agaricus 1
lb. ground beef 1
cup coarsely chopped onions 1
cup thinly sliced carrots 2
cup chopped cabbage 1
Tbsp. brown sugar 28
oz can whole tomatoes, undrained, cut up 1
lg. can Great Northern beans, undrained 1
cup water ½
cup sliced Cuesta Agaricus mushroom hydrated in 1 cup water 1/2
tsp. paprika 1/2
tsp. dried thyme leaves 1/4
to 1/2 tsp. salt 1/2
tsp. pepper 1
Tbsp. vinegar 1/4
tsp. hot red pepper sauce 1/3
cup chopped fresh parsley In large saucepan or 4 quart Dutch oven, brown beef and onions; drain. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes. 6 (1 cup) servings.
Tortilla-Black
Bean Casserole 2
cup chopped onion 1
1/2 cup chopped green pepper 1
141/2 oz can tomatoes,cut up 3/4
cup picante sauce 2
cloves garlic, minced 2
t. ground cumin 2
15 oz can black beans or red kidney beans, drained 12
6 in. corn tortillas ½
cup powdered Cuesta Agaricus mushroom 2
cup shredded low fat Monterey jack cheese (8 oz) 2
med tomatoes, sliced (opt) 2
cup shredded lettuce (opt) sliced
green onion and pitted ripe olives (opt) 1/2
cup fat free sour cream or plain yogurt (opt) In
a large skillet combine onion, green pepper, undrained tomatoes, picante sauce,
garlic, and cumin.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 min. Stir in
beans. In 1 13x9x2 baking dish spread 1/3 of the bean mixture over bottom.
Top with half of the tortillas, overlapping as necessary, and 1/2 of
cheese.
Add another 1/3 of the bean mixture, then remaining tortillas and bean
mixture. Cover and bake in 350 over for 30 min or till heated thoroughly.
Sprinkle with remaining cheese.
Let stand 10 min. If desired, top with tomato slices,lettuce green onion,
and olives. Cut into squares to serve.
If desired, serve with sour cream or yogurt. Makes 10-12 side dish
servings or 6-8 main servings. Macaroni
Crab Casserole 2
cups shell or elbow macaroni 1
1/4 cups milk ¼
cup powdered Cuesta Agaricus mushroom 1
cup cooked peas 1
teaspoon salt 1/2
teaspoon onion salt dash
of black pepper 1
pound backfin crab meat (picked over) 1/2
cup buttered bread crumbs Cook
macaroni according to package directions. Drain and rinse with hot water. Drain.
Add milk to Cuesta Agaricus mushroom and heat until hot. Add peas, all
seasonings, then add crab meat, mixing lightly with fork. Put in greased 1 1/2
quart casserole dish. Cover with bread crumbs. Bake in 350 degree oven about 20
to 25 minutes. Makes 4 to 6 servings. Broccoli,
Cuesta Agaricus and Macaroni 1
lb pasta, If using spagetti, break in half 1
head broccoli ¼
cup sliced Cuesta Agaricus mushrooms hydrated
1
large can Italian Style Tomatoes 3
peeled and chopped garlic cloves 1
tsp basil 2
tsp oregano 2
tsp parsley 1
tsp salt 1
tsp pepper Cut
the broccoli floweretts and some stem into bite size pieces and put into lar ge
pot of cold water.
Put on stove and bring to boil. While waiting to boil, put the Italian
tomatoes, Cuesta Agaricus mushrooms and spices in a pot.
Cover and cook for 15-20 minutes covered.
You can add any other s pices at this time, even red wine. When
the broccoli and water starts to boil, pour the pound of macaroni and cook until
desired tenderness. When macaroni is done, pour out 1/2 the water and add the
Marinara sauce. If
any is left over, refrigerate.
The next day, you may need to add water since the macaroni will absorb
the water. Cuesta
Agaricus Mushroom and Eggplant Stew 1
pound lean ground turkey 28
oz jar spaghetti sauce 1
Tablespoon virgin olive oil 1
large onion, chopped 15-oz
can cut tomatoes 1
large eggplant, peeled and cut into 3/4 inch cubes 1
teaspoon each, basil and oregano Salt
to taste ¼
cup dried Cuesta Agaricus mushroom’s hydrated and sliced 1/2
teaspoon garlic powder cayenne
pepper to taste (optional) In
a large skillet, cook the ground turkey until it is crumbly and browned on the
outside. In a 4-6 Qt pot, add the chopped onion, and cook over medium heat for a
couple of minutes. Then add the sliced
Cuesta Agaricus mushrooms, and continue cooking until the mushrooms and onions
begin to create a liquid in the bottom of the pan. (your house should smell
terrific at this point). Add the spaghetti sauce, the can of tomatoes, and the
spices and stir well. Add the Eggplant cubes, and stir them in so that they are
covered with the sauce. Increase the heat to meduim high, until the stew begins
to bubble. Then reduce to low heat, and cook until the eggplant is tender (When
the eggplant is cooked, it will be soft and sort of a tannish color). This stew
is great by itself, but is a complete meal when served over your favorite pasta. Cuesta
Agaricus mushroom Noodle Casserole 1
lb Cuesta Agaricus mushrooms, hydrated and sliced 1
lg onion, thinly sliced 1
c frozen peas 1
lb egg noodles 2
c chicken stock 4
tbsps flour 1/2
lb nonfat American cheese 1/2
c nonfat Parmesan cheese 1
tbsp butter, optional Preheat
oven to 350 F Cook noodles according to package directions. Drain. In a
non-stick skillet, sweat onion until translucent. Add Cuesta Agaricus mushrooms
and cook until they absorb all juices. Stir in frozen peas and cook over low
heat 5 minutes. Set mixture aside. In a small saucepan bring chicken stock to
simmer. In a separate saucepan cook flour over moderate heat (using butter if
desired) for two minutes. Flour may be lightly browned. Off heat, whisk in
chicken stock. Cook over moderate heat for one more minute, then stir in
cheeses. Combine all ingredients in a casserole or baking dish and bake for 30
to 40 minutes. Cuesta
Agaricus Cassoulet 1
1/2 cups dried flageolets water
for soaking water
or stock Bouquet
garni 1
tsp olive oil with a dash of toasted sesame oil 1/4
lb smoked turkey sausage, cut on the diagonal into 1/2 in slices 1/4
lb pork tenderloin, cut into 1 in squares 1/2 in thick 1/4
lb chicken thigh meat, cut the same size as pork ½
cup Cuesta Agaricus mushroom hydrated 1
medium sweet onion, chopped 2
cloves garlic, peeled and chopped 1/2
cup chardonnay 8
oz can tomato sauce 1
tsp fresh tarragon, or 1/2 tsp dried 1
tsp fresh thyme leaves, or 1/2 tsp dried 1/4
tsp salt Make
the bouquet garni out of 2 cloves garlic, slightly crushed, 4 sprigs parsley, 2
sprigs thyme, 1 bay leaf, and 2 cloves, tied together in cheesecloth. Cover
beans with water and soak overnight or bring to a boil and soak for 1 hour.
Drain. In a large saucepan, cover the beans with fresh water or stock, add the
bouquet garni, ad the Cuesta Agaricus mushroom and bring to a boil.
Turn the heat down and simmer 1 hour, or until tender.
Drain, discarding the bouquet garni, and transfer the beans to a 2 quart
glass casserole dish. Preheat the oven to 350 F. Heat a large nonstick skillet
over medium-high heat and add 1/2 tsp of the oils. Brown all the meat and
transfer it to the casserole.
Pour in the other 1/2 tsp of oil and saute the onions for 1 minute, then
add the garlic.
Continue sauteing until the onion is tender, stirring so that it doesn't
scorch.
Remove the skillet from the heat.
Stir in the wine, tomato sauce, tarragon, thyme, and salt.
Pour the sauce over the beans and meat in the casserole and gently stir
together.
Bake, covered, for 1 hour.
Serves 4. Baked
creamed potatoes with Cuesta Agaricus mushrooms 2
lb old potatoes 1
cup mayonnaise 1/2
cup sour cream ¼
cup powdered Cuesta Agaricus mushroom
1/4
cup milk 2
eggs 2
tsp made mustard salt
and pepper to taste 2
Tbs chopped parsley 30
grated cheese 1/4
cup grated Parmesan cheese Peel
and chop potatoes, cook in boiling salted water until tender, drain well.
Mash until smooth, mix with mayonnaise, Cuesta agaricus mushroom, sour
cream, milk, lightly beaten eggs, mustard and parsley; season with salt and
pepper.
Press mixture though a sieve, spoon mixture evenly into a greased
casserole dish.
Sprinkle with grated cheeses.
Bake in a moderate oven 20 - 30 minutes or until golden on top. Chicken
Bake with Ham, Bacon and Cuesta Agaricus 6
thin ham slices 6
chicken breasts, boned and skinned 6
slices bacon 10
3/4 oz cream of chicken soup ¼
cup powdered Cuesta Agaricus Mushroom 5
oz regular milk 8
oz sour cream Place
ham slices on chicken breasts and wrap each with a slice of bacon.
Secure bacon with a toothpick. Place chicken in a baking dish, 9 x
13".
Combine soup, Cuesta Agaricus mushroom, milk and sour cream. Pour over
chicken breasts. Cover dish
with aluminum foil.
Bake at 350 deg f. Forabout one hour. Low-Fat
Veggie Casserole with Cuesta Agaricus mushrooms (high fiber) 7
ounce package shell macaroni 1
cup fat free chicken broth 1
large onion, sliced 2
cups sliced carrots ½
cup hydrated and sliced Cuesta Agaricus mushrooms 1
cup chopped celery 1
garlic clove, minced 2
cups tomatoes, peeled & cubed 1/2
teaspoon sage 1/2
teaspoon oregano 1/4
teaspoon white pepper 1/4
teaspoon basil 1/8
teaspoon thyme 1/8
teaspoon rosemary 2
-16 ounce cans kidney beans, drained Grated
fat free Parmesan cheese Cook
macaroni according to package directions, drain and set aside. Meanwhile, in
large microwave bowl, heat broth on high for 2 minutes. Add onions, carrots,
celery, Cuesta Agaricus mushrooms and garlic. Stir to combine. Microwave on high
for 10 to 12 minutes or until tender. Add tomatoes and seasonings. Stir to
combine. Microwave, covered on medium high for 6 minutes. Stir in kidney beans.
Microwave, covered on high for 10 minutes. Stir in macaroni and continue to cook
on medium high for 5 minutes, stirring occasionally. Sprinkle with Parmesan
cheese just before serving. Serve hot. Makes 8 servings. Vegetable
stew with Cuesta Agaricus mushroom 2
onions 2
carrots (or 1/2 lb. peeled baby carrots) 2
red peppers 2
tomatoes 2
ribs celery 1
cup hydrated Cuesta Agaricus mushrooms 1
zucchini 1/2
pound fresh green beans 1
cup tomato paste 1
tablespoon sugar 1
dash salt salsa
to taste Slice
onions, carrots, red pepper, tomatoes, celery, mushrooms, and zucchini, setting
tomatoes aside. Saute all plus green beans in your favorite sautee liquid for 10
mins.
Add tomato paste, sugar, salt, tomatoes and salsa with 1 cup of water.
Cover and cook 20 mins. Serves 4-6. Winter
Squash and Sausage Bake 2
medium sized acorn squashes 1
medium onion 2
small or one large apple ½
cup hydrated Cuesta Agaricus mushrooms sausages
of your choice to match the weight of one of the sqashes 1
teaspoon butter 1
tablespoon olive oil 2-3
tablespoons maple-flavored pancake syrup Dried
or fresh sage to taste Tabasco/hot
sauce to taste (optional) 1/3
cup freshly grated parmesean or asagio cheese Use
a small knife to puncture squashes all over (so they will not explode in the
microwave).
Cook at high for about 7 minutes, turn squashes, cook squashes about 7
minutes more (depending on your microwave's power.) While squashes cook, slice
onion and the Cuesta Agaricus Mushrooms.
Core and halve apples, cut into 1/4 inch slices.
Slice sausages into small half-rounds. Cook sausages in a pan at medium
high until well browned.
Remove and drain sausages.
Drain fat from pan. In the same pan, heat butter with olive oil.
Saute apples, onions and mushrooms until somewhat softened and just
beginning to brown. When squashes are done, you can leave them to cool, or
*carefully* cut open, scoop out seeds. then scoop out pulp, in larger pieces if
possible. Mix together in casserole:
squash, apple, onion, mushrooms, sausage, syrup, hot sauce and sage.
Top with parmesean cheese and cook uncovered in a 350 degree farenheit
oven until cheese melts, about 20 minutes. Salmon
Croquettes 1
can pink salmon or mackrel 1
egg, beaten ½
cup powdered Cuesta Agaricus Mushroom 3
whole saltine or unsalted crackers, crushed 1/4
teaspoon poultry seasoning (optional) 1/4
teaspoon salt pinch
pepper 2
tablespoons minced onion Heat
oil in a heavy skillet or deep fat fryer.
In a small bowl, combine cracker crumbs, mushroom powdered and egg.
Let stand about five minutes. Add spices to crub mixture and blend
slightly.
In another bowl, transfer can of fish and liquid.
Flake with fork.
Add crumb mixture to flaked fish and blend well.
Mixture may be somewhat loose
Form into small patties.
Over med. high heat,
add patties, one by one into hot oil and cook until patties are firm.
Do not over cook.
Serve with pan cakes or biscuits.
Yeild: about 7 patties. Bouillabaisse 6
lb of 7 different kinds of fish 20
mussels 10
tiger shrimp 1
cup dried Cuesta Agaricus Mushrooms 6
onions 2
tomatoes 1
lemon parsley 1
pint cup white wine 1/2
cup olive oil salt 2
bay leaf 3
clove orange
zest saffron white
and black pepper Place
seafood, sliced onion, tomato, olive oil, mushrooms, wine and spices in a 1 1/2
gallon pot. Add water to cover mix. Cook 40 minutes on high heat Drain liquid
and serve soup over the piece of bread on the plate.
Garnish with fish and other seafood.
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