Moo's Cheese-Mushroom Crepe Filling

1 cup cottage cheese (or 8 oz. cream cheese)
salt and pepper to taste
1 egg
1/4 lb. fresh mushrooms, minced
1 T scallions or shallots, minced
1 T butter
1/2 T olive oil

Mash cheese in a bowl with salt and pepper. Sometimes I add a little chili powder for an extra zip. Beat in the egg. Saute mushrooms and scallions in butter and olive oil for 5 minutes. Stir sauted vegetables into the cheese mixture. Put some of the mixture down the center of each crepe, roll. Bake in 350 degree oven for about 25 minutes. Serve with a white cheese sauce topping.

Moo's Marinated Mushroom Salad

1 1/4 lbs small mushrooms
1 small onion, finely chopped
1/2 cup parsley, chopped

Marinade
6 T olive oil
2 T lemon juice
1 clove garlic, crushed
1/2 tsp. whole black pepper, crushed
1/2 tsp. whole coriander seed
1/2 tsp. whole mustard seed
1/2 tsp. salt

Wash mushrooms and remove stems. Add mushrooms to a sauce pan of boiling salted water (enough water to cover mushrooms). Simmer uncovered for 5 minutes. Drain and let mushrooms cool. Set aside. Mix together olive oil, lemon juice, garlic, pepper, coriander seed, mustard seed, and salt. Add mushrooms, onion and parsley. Blend thoroughly. Cover and chill, stirring occasionally. Set aside for at least 2 hours (best overnight). Serve in the marinade.

Moo's Three-Mushroom Soup

This can easily be turned into a vegan soup by using mushroom or vegetable broth in place of chicken. Olive oil or a non-dairy butter can replace the butter. Omit the sherry and sour cream. I've also taken to playing with the original recipe. I sometimes add fresh ginger, finely chopped, and cilantro, chopped. This is my all-time favorite palate pleaser soup.

4 cups chicken broth
1 large leek (white part only), coarsely chopped
1 shallot, coarsely chopped
1 can (15 oz.) straw mushrooms
2 oz. dried Polish mushrooms
½ pound fresh mushrooms, sliced
6 T butter
3 T flour
¼ cup sherry or white wine
½ t. salt or to taste
Lots of freshly ground pepper
¼ cup sour cream
Chives or coriander for garnish

Soak dry mushrooms in warm water until pliable (about 1 hour). Cut mushrooms into ½” pieces. Discard stems and woody pieces. Heat butter in saucepan. Sauté mushrooms, shallot and leek until soft but not brown. Stir in flour and gradually add hot broth, stiring continuously. Cover and simmer for 10 minutes. Add wine, salt and pepper. Stir in sour cream just before serving. Add garnish.

Moo's Simple Stuffed Mushrooms

Want to whip up a palate pleasing appetizer in no time? Try these stuffed mushrooms.

1 pound fresh mushroom caps
1 small onion, finely chopped
4 T butter
1 T flour
1/2 cup cream
Juice of 1/2 lemon
Salt and pepper to taste
Parsley for garnish, finely chopped

Wash and dry mushrooms and remove stems. Chop up the stems and any poorly shaped caps. Saute the onion in butter, add chopped mushroom stems and lemon juice. Cook until softened (about 3 minutes). Add flour and stir until thick. Add cream, season with salt and pepper and cook until thickened again.

Preheat oven to 350 degrees. Fill mushroom caps and bake on a buttered or Teflon cookie sheet for 15 minutes. Sprinkle with finely chopped parsley and serve hot.