Mushroom Ragout

INGREDIENTS

1    ounce dry wild mushrooms (about ¼ cup)  

2    Italian, Cajun or other spiced sausages

2    tablespoons olive oil

1    medium white onion, chopped

2    cups fresh mushrooms, sliced, chopped

METHOD

Chop the dry mushrooms and place them into a small sauce pan. Add ½ cup of white or red table wine or water, bring to a boil. Remove from the heat and allow them to steep for 10 to 12 minutes while you prepare the rest of the ingredients.

Remove the skins from the sausages and place the insides into a food processor. Process until the meat is thoroughly separated and set aside.

In a large skillet over medium-high heat, add the olive oiland swirl to coat. Add the onions and cook them for 4 to 5 minutes until they become gtranslucent. Add gthe sausage meat and cook, stirring occasionally, for 3 to 4 minutes. Add both the wild and fresh mushrooms and cook for 3 to 4 minutes or until the fresh mushrooms become tender. Serve as a side dish with beef or as a topping for polenta or wherever you think best.

Inspired by a recipe in Food and Wine  magazine

Quinoa Mushroom Soup

INGREDIENTS

2    tablespoons butter

2    cups fresh Crimini mushrooms, thinly sliced *

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

1    stalk celery, leaves included, chopped (1 cup)

1    medium potato, diced small (1 cup)

½   small red bell pepper, chopped

3    cups low sodium chicken broth

2    cups dry white table wine or water

1    tablespoon dried marjoram

¼   cup quinoa

1    tablespoon dry sherry wine

1    teaspoon salt

METHOD

Melt 2 tablespoons of butter in a medium sauce pan over medium-high heat and add the mushrooms. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until they are browned. Transfer to a small bowl with a slotted spoon and set aside.

In a large sauce pan over medium high heat, add the oil, the onion, celery, potato and bell pepper. Cook until the onion is translucent, about 4 to 5 minutes. Add the broth, wine and marjoram to the sauce pan, cover and cook for 6 to 8 minutes until all the vegetables are soft.

Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean large sauce pan, add the quinoa, cover and cook for 15  minutes, until the quinoa is soft. Add the mushrooms, sherry and salt, reheat for 3 to 4 minutes and serve.

*NOTE: Or substitute ½ ounce dry mushrooms steeped in 1 cup of heated dry white wine for 10 minutes.

Mushroom and Potato Soup

INGREDIENTS

2     ounces of dried porcini mushrooms or other types

2     cups boiling water
3     tablespoons butter
3     shallots, chopped

3     cloves garlic, chopped   
2     teaspoons dried rosemary, ground to a powder
1     pounds potatoes, cut into 1/3-inch pieces
4     cups chicken broth
2     tablespoons roasted red peppers, diced to ¼ inch pieces

1     teaspoon salt

             

METHOD

Rinse the porcini mushrooms, chop them into small pieces and soak in the boiling hot water. Set aside.

Melt the butter in a large sauce pan over medium heat and simmer the shallots until tender, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the rosemary, potatoes and broth. Bring to a boil and cook for about 3 minutes. Stir in the porcini mushrooms along with the soaking liquid, the roasted red peppers and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Working in batches if necessary, place into a food processor and pulse until coarsely chopped – almost pureed. R emove to a serving dish and serve immediately.

Clafouti

A different method of making pies. Two different pies are featured here - one mushroom, the other fruit - both good. If pie crust is the bane of your existance - try this
.

INGREDIENTS

Crust
1    cup all-purpose flour
¼   teaspoon salt
1 1/3  cups low fat or skim milk
3    large egg whites
1    large egg
½   tablespoon dried thyme
Filling 1
3    tablespoons olive oil
1    medium onion, chopped
1    pound mushrooms, thinly sliced
¼   cup Emile’s dry Sherry wine or equivalent
½   cup grated Parmesan cheese
Filling 2
2    apples, like Granny Smith, p\eeled, quartered, cored, sliced cross-wise
2    Comice pears, peeled, quartered, cored, sliced-cross-wise
1    tablespoon lemon juice
1    tablespoon butter
2    tablespoons Emile’s dry Sherry wine or equivalent
¼   teaspoon ground cinnamon

METHOD
Crust. Preheat the oven to 350 F and grease the sides and bottom of a pie plate. In a large bowl, add the flour and salt. Using a whisk, slowly whisk in the milk and then do the same with the egg whites and whole egg. Stir in the thyme and then pour the whole thing into a blender and process for at least 30 seconds to thoroughly mix the ingredients. Pour 1 cup of the mix into the pie plate and bake until golden brown, about 10 minutes. Set the rest of the crust mix aside.

Filling 1

In a large skillet over medium-high heat, add the olive oil and the onions. Stir and cook for 4 to 5 minutes until transparent. Add the mushrooms and the Sherry wine and cook until the mushrooms begin to give off their juices, about 4 to 5 minutes. Pour the mushrooms into the prepared pie plate and sprinkle the Parmesan cheese over the filling.

Filling 2

Pour the lemon juice over the apple and pear slices to prevent browning and mix to coat. In a large skillet, melt the butter and add the apples and pears. Stir to coat and add the Sherry wine. Cook until the pears and apples are softened, about 5 to 6 minutes. Remove from the heat and sprinkle the cinnamon over the fruit. Mix the cinnamon in well and pour the fruit into the prepared pie pan and crust.

Finishing
Once the filling has been added to the pie plate, give the remaining crust mix another whirl in the blender and then pour it over the filling. Carefully place it into the oven and bake for 20 to 25 minutes until golden brown. Remove from the oven and allow it to cool 10 minutes before serving. Serve warm or cool.

Mushroom Fennel Pie

INGREDIENTS
2    tablespoons butter
8    ounces mushrooms, sliced
1    tablespoon olive oil
1    cup chopped celery
1    cup chopped onions
4    cloves garlic, minced
1    cup sliced, chopped fennel bulb
1    cup dry sherry wine
1    recipe basic pie dough or enough for a 12 inch pie
8    ounces small curd cottage cheese

METHOD

Preheat the oven to 325. Melt the butter in a medium skillet and add the mushrooms. Cook the mushrooms, stirring occasionally, until they begin to give off juices. Remove, set aside in a large bowl.

Add the olive oil to the skillet and cook the celery and onion until tender-crisp. Add the garlic and cook for 1 minute. Remove from heat, add to the large bowl. Add the fennel and sherry wine over low heat and cook, covered, until browned and soft. Add to the bowl and mix all the contents.

Roll the pie dough out to a 12 inch circle. Cut to a 12 in circle and move the dough to a 9 inch pie dish. Spread the cottage cheese into the center. Add the contents of the bowl and spread evenly over the cottage cheese.

Fold part of the excess pie dough over the filling, working around the circle and overlapping the previous fold over each time. (See the photo). Press the pie dough down to help seal the edges. Bake in the center of the oven for 35 minutes and allow to cool slightly before cutting into individual servings.

Brie Mushroom Soup

INGREDIENTS
½    stick butter, melted
¼    cup all-purpose flour
3     cups low sodium chicken broth
½    pound crimini mushrooms, halved, sliced
½    pound shitake mushrooms, thinly sliced
1     medium onion, chopped
1     teaspoon dried sage
1     tablespoon garlic powder
8     ounces Brie, skin removed, diced to ½ inch*
½    cup half-and-half
1     tablespoon dry Sherry wine

METHOD

In a small bowl, whisk together the melted butter and the flour. Set aside.

In a large sauce pan, combine the broth, mushrooms, onion, dried sage and garlic powder. Bring to a boil, reduce heat to a low simmer, cover and cook until the mushrooms are tender, about 20 minutes. Put half of the soup and the Brie into a food processor or blender and puree, returning the puree to the sauce pan.

Add the butter/flour mixture and stir it into the soup until it thickens. Remove from the heat and slowly add the half-and-half and the sherry.

Adapted from a recipe in Mr. Food Test Kitchen.

*If you have a hard time skinning the brie, do not worry. The left-over skin will be mostly pureed along with the rest of the soup.

Burgundy Mushrooms

I’m sorry. They were so good, we ate them all before I remembered I needed a photo. The next time, I will get a photo. They just look like reddish mushrooms, that’s all.

INGREDIENTS

½   pound small button mushrooms, white or Crimini
1    cup good red wine

1    cup chopped onion or leek

1    cup chicken or vegetarian broth
2    tablespoons butter
2    teaspoons good balsamic vinegar
1    touch of pepper (optional)

METHOD

Place all the ingredients into a medium sauce pan and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Remove the mushrooms with a slotted spoon and allow them to cool before serving. They can be refrigerated overnight if you desire.

Now, for the broth. Place it into a blender and puree. Add a small amount of cream or half-and-half and a small amount of sherry and enjoy your red wine soup. Next time, I will figure out how to make a sauce for the mushrooms.

Based on a recipe from Mr. Food Test Kitchen

 

Sherried Mushrooms and Sausage

INGREDIENTS
2    sausages, pre cooked (4-5 ounces total)
8    ounces Portobello or Crimini mushrooms
3    cloves garlic
2    tablespoons olive oil
½   cup Emile’s sherry or equivalent
1    baguette
      sour cream

METHOD

Remove the outer skins from the sausages and cut into ½ inch slices. Place these into a food processor and pulse until they resemble hamburger. Remove to a mixing bowl. Wash and de-stem the mushrooms, cut into quarters and place into the same food processor. Pulse until they are coarsely ground. Remove and add to the medium mixing bowl.

Clean the garlic, cut into slices and add to the food processor. Pulse until minced and set aside. In a medium frying pan, over medium-low heat, add the olive oil, swirling to coat. Add the sausage, stir and cook for 2 to 3 minutes. Add the mushrooms and stir and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the sherry, stir around and scrape up any brown bits. Continue to cook until all the wine has been absorbed or evaporated, 3 to 4 minutes. Remove from the heat  

Slice the baguette crosswise into 10 to 12 slices, ½ inch wide. Place these on a baking sheet and broil until just beginning to brown. Remove from the oven and allow them to cool. Butter each slice thickly with sour cream, add a scoop of mushroom mixture, flatten it with the spoon or your fingers and they are ready to serve.

Or, cut off 4 inches of the baguette, slice it lengthwise, butter both halves with the sour cream and add scoops of the mushroom filling for a sandwich you won’t soon forget.

Mushroom Meatloaf

INGREDIENTS
¾   pound Crimini mushrooms
1    tablespoon olive oil
1    large white onion, finely chopped
6    cloves garlic, minced
2    tablespoons butter
1    teaspoon dried thyme
¼   cup dry Sherry wine
½   cup dry bread crumbs
¾   pound ground beef (90%)
1    tablespoon tomato puree
2    large eggs, slightly beaten

METHOD

Preheat the oven to 375 F> Working in batches if necessary, place the mushrooms into a food processor and pulse until they are minced. Heat a large skillet over medium high heat and add the olive oil. When warmed, add the onions and cook for 3 minutes. Add the garlic and cook for 30 seconds.

Add the mushrooms, butter and thyme and cook for about 7 minutes until the mushrooms begin to brown. Add the sherry, stirring it in, and remove the pan from the heat. Cool slightly.

Combine the mushroom mix with the bread crumbs, the ground beef, tomato puree and the beaten eggs, mixing well. Place into a loaf pan and bake for 30 to 35 minutes until reading 160F on a meat thermometer. Remove, cool slightly, slice and serve.

Based on a recipe from Cooking Light magazine

Chicken, Mushroom, Port

I have been telling people that you can cook with Port and Balsamic vinegar, so I thought a recipe doing just that would be good. It is.

INGREDIENTS

2   chicken breasts, skinless, boneless

1   tablespoon olive oil

1   medium onion, chopped

½  cup Emile's Port or equivalent

1   tablespoon high quality Balsamic vinegar

1   tablespoon Sherry or Sherry vinegar

1   tablespoon dried thyme

2   tablespoons butter

10 ounces sliced mushrooms (about 2 cups)

1   teaspoon all-purpose flour

METHOD

Cut the chicken breasts into 1 inch or bite-sized pieces. In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook for 3 to 4 minutes to soften them and add the chicken bites. Stirring occasionally, brown the chicken pieces on all sides, about 6 to 8 minutes.

Add the port, balsamic, sherry and thyme, stirring to combine and cover all the chicken pieces and reduce the heat to a simmer. When the chicken has simmered for about 5 minutes, add the butter to a different skillet and melt it over medium heat.  When melted, add and begin to cook the mushroom slices.

Stir the mushrooms often and watch until they begin to give off their juices, about 5 to 6 minutes. Remove from the heat and add to the chicken skillet. Sprinkle in the flour over the chicken and mushrooms and stir to combine. Continue to cook for 2 to 3 minutes until most of the liquid is absorbed; remove from the heat and serve over rice or pasta.

Chicken Mushroom Stew

INGREDIENTS
2   cups low sodium chicken broth
1   small carrot, peeled, cut to 1 inch
1    celery stalk, cut to 1 inch
1    bay leaf
 
2   tablespoons olive oil, divided
2   tablespoons butter, divided
1 ½  pounds boneless, skinless chicken tenders
3    cups sliced mushrooms
1    cup frozen whole pearl onions
1    tablespoon fresh chopped tarragon or 2 teaspoons dried
2    tablespoons all-purpose flour

METHOD

In a medium sauce pan, combine the broth, carrot, celery and bay leaf. Cook the broth over medium heat uncovered for 10 minutes or until reduced to 1 ½ cups. Remove and discard the solids and set aside.

In a large skillet, add 1 tablespoon each of oil and butter over medium heat. When the oil is warm, add the chicken tenders and brown on all sides. Remove the chicken and keep warm. Add the remaining oil and butter and the sliced mushrooms. Cook these for 4 to 5 minutes until they begin to give off some liquid.

Add the pearl onions, the reduced broth, tarragon and the chicken. Cook the chicken for 6 to 8 minutes and remove the chicken, mushrooms and onions, keeping them warm. Sprinkle the flour into the sauce, stirring the whole time, and continue to cook until the sauce thickens. Serve the chicken, mushrooms and onions covered with the sauce.

Meatballs in Sherry Mushroom Sauce

 INGREDIENTS
Meatballs
1   pound 7% fat ground beef
½  cup finely chopped shallots, onion, or leeks  
2   cloves garlic, minced
2   tablespoons dry bread crumbs
1   egg, slightly beaten
½  tablespoon dried sage
 
Sauce
2   tablespoons olive oil
½   cup chopped shallots or leeks
4   cloves garlic, minced
½  cup low sodium beef or chicken broth
½  cup finely chopped mushrooms
1   cup dry Sherry wine, divided
1   teaspoon dried thyme
3   tablespoons butter
3   cups sliced brown or white mushrooms
1   tablespoon all-purpose flour

METHOD

In a large bowl, add all the meatball ingredients and, with your hands, mix them together very gently. Form them into 18 – 20 meatballs about 1 inch in size. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the meatballs on all sides. Remove and set aside.

In the same skillet, add the shallots. Cook the shallots until they become tender, about 3 to 4 minutes and add the garlic. Cook this for 1 minute and add the chopped mushrooms. Cook the mushrooms, stirring, until they just begin to give off juices, about 3 to 4 minutes. Add the broth and ½ cup Sherry, add the thyme and meatballs. Cover and cook for 8 to 10 minutes over low heat, just simmering, stirring once or twice.

In another skillet over medium heat, melt the butter and add the mushroom slices Cook the mushrooms, stirring constantly, until they begin to give off juices, about 3 to 4 minutes. Remove from the heat and set aside. When the meatballs are done, add the mushroom slices to that skillet and combine.

In a small bowl, whisk the flour into ½ cup of sherry wine and pour this into the skillet. Continue to cook the meatballs until the sauce has thickened, 3 to 4 minutes. Serve over wide noodle pasta.

Butter Beans And Mushrooms

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped
2    cloves garlic, minced
½   green bell pepper, minced
½   cup fresh parsley. Chopped
¼   teaspoon red pepper flakes
1    teaspoon dried thyme
1    cup fresh oyster mushrooms *
1    can (15 ounces) butter beans, drained, rinsed
1    teaspoon sweet paprika

METHOD

Heat the olive oil over medium-high heat and add the onions, garlic, bell pepper, parsley, red pepper flakes and thyme. Cook for 5 to 6 minutes until the onion is softened and translucent. Place the beans and paprika into a medium sauce pan and add the onion mixture, ¼ cup of liquid (chicken broth or mushroom liquid) and the mushrooms. Cook for 8 to 10 minutes until the mushrooms are softened. Remove from the heat and serve.

*NOTE: If you cannot find fresh oyster mushrooms but have dried ones, use about ½ cup of the dried in a small sauce pan. Add 1 cup of water, bring to a boil, take off the heat and let them steep for 10 to 15 minutes. Add ¼ cup of the water to the beans with the mushrooms.

Adapted from a recipe in Spain Gourmet Tour magazine

Mushrooms Ajillo

INGREDIENTS
2    tablespoons olive oil
2    cups mushrooms wiped and quartered
3    cloves garlic, minced
¼   cup dry Sherry
1    tablespoon lemon juice
¼   teaspoon red pepper flakes
½   teaspoon paprika
1    tablespoon butter

METHOD

In a large skillet, heat the olive oil over medium-high heat and add the mushrooms. Cook the mushrooms, stirring constantly, for 2 to 3 minutes. Reduce heat to medium and add the garlic, sherry, pepper flakes and paprika. Cook for 5 minutes or until the garlic and mushrooms are tender. Remove from the heat and add the butter, stirring it in  as it melts. Remove to a serving dish or to small plates and serve.

Steak and Mushroom Stew

INGREDIENTS
8    ounces sirloin steak cut to ½ inch cubes
3    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
4    cloves garlic, minced
1    cup low sodium beef broth
¾   cup dry red table wine
2    bay leaves
1    teaspoon dried thyme
1    teaspoon ground dried rosemary
1    cup red potatoes, cubed to ½ inch
10   small Crimini mushrooms, quartered
1    cup frozen pearl onions, thawed
2    tablespoons all-purpose flour

METHOD

In a large sauce pan, warm 2 tablespoons of the olive oil and over medium heat. Add the steak and brown on all sides, stirring often. Remove and reserve. Add the remaining tablespoon of olive oil and the onion and simmer for 4 to 5 minutes until it turns translucent. Add the garlic and simmer for 1 minute.

Add the broth, wine, bay leaves and spices, scraping up any brown bits from the bottom of the sauce pan. Add the beef cubes plus any accumulated juices and simmer, covered, for 6 minutes. Mix in the potato cubes and continue to cook for 4 minutes.

Next, add the pearl onions and mushrooms, stirring them into the stew, and cook for 5 minutes. Using a slotted spoon or strainer on a handle, remove all the solids from the stew and place into a bowl. While whisking the gravy, sprinkle in the two tablespoons of flour, mixing well, and simmer for 5 to 6 minutes until the sauce thickens. Remove the bay leaves and return the solids to the gravy, stirring and simmering for just a few minutes to warm it and combine the solids with the gravy. Remove to a serving bowl or individual bowls and serve.

Bacon Mushroom Frittata

INGREDIENTS
2    strips bacon or 1 thick cut strip
½   cup chopped celery
1    leek, sliced, white and pale green parts (3/4 cup)
4    cloves garlic, minced
2    cups sliced mushrooms
½   cup roasted red peppers, chopped
1    tablespoon dried thyme
¼   cup soft cream cheese, cut into small cubes
6    eggs, beaten
2    tablespoons chicken broth

METHOD

Preheat the oven to 350 F and grease the sides and bottom of a 10 inch oven proof pie dish. Cut the bacon into ½ inch squares (about 1 cup) and place into a medium skillet over medium-low heat. Cook the bacon slowly until fairly crisp, stirring now and then.

Add the celery, leeks and garlic to the skillet. Cook these for 4 to 5 minutes until crisp--tender and add the red pepper and mushrooms. Cook for 2 more minutes and remove the vegetables to the prepared pie pan baking dish, spreading them into an even layer.

Distribute the cream cheese evenly over the vegetables and mix the broth with the beaten eggs. Pour the eggs over the vegetables. Bake for 30 to 35 minutes until the frittata is puffed up and golden brown. Allow it to cool on a wire rack before serving. Chilled overnight and warmed again in the morning makes it taste even better.

Pork, Port and Mushrooms

Believe it or not, the finished product is not sweet. I was as surprised as could be when I first tasted it.

 INGREDIENTS

½     cup whole wheat flour
1      teaspoon garlic powder
1      teaspoon dried oregano
1      pound pork sirloin, in 1 inch cubes
2      tablespoons olive oil
1      tablespoon butter or butter substitute
1 ¼  cups Emile's Port Wine or equivalent
1      medium white onion, diced
5      cloves garlic, minced
½     tablespoon dried oregano
½     tablespoon dried thyme
2      cups sliced Crimini mushrooms (1 package)

METHOD

In a medium bowl, combine the flour, garlic powder and teaspoon of dried oregano. Dredge the cubes of pork n this mixture and set aside.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and combined. Add the onion and simmer for 5to 6 minutes until tender. Add the pork and, stirring often, brown on all sides, about 5 to 6 minutes. Add the minced garlic and cook for 1 minute. Add the port wine and spices, cover and simmer for 10 minutes.

Add the mushrooms, stir well, and cook for 4 to 5 minutes until the mushrooms are well cooked and tender. Remove from the heat and serve immediately either plain or over pasta noodles such as pappardella or egg noodles. The recipe will provide 3 to 4 servings or 6 to 8 over pasta.

Chicken Mediterranean

An update of an older recipe with a new photo.

INGREDIENTS

     olive oil

2        chicken breasts or 4-6 hicken thighs,
          skinless and boneless, cut to 1 inch cubes

1        medium onion, chopped

1        cup celery – about 1-2 stalks, sliced thin
4-6     cloves garlic minced
6-8     medium mushrooms, sliced (1 ½ cups
 ½      cup Guglielmo Pinot Grigio or other dry
          white table wine
     
1/2     cup Pitted Kalamata olives, cut in half
1/2     cup capers, rinsed and drained
1/4     cup sun dried tomatoes in oil, drained, chopped (see Note)
2        tablespoons Artichoke and Garlic Dip
2        tablespoons preserved (pickled) lemon – soak in water, drain & chop
            or         2 tablespoons lemon juice
1         jar (7 ounce) artichoke hearts, drained and cut in half

METHOD
In a large skillet over high heat, add 2 tablespoons olive oil and brown the chicken pieces; about 5-6 minutes. Remove and set aside the chicken pieces and lower heat to medium, Add 2 more tablespoons olive oil, the onion and celery. Simmer until the onion is translucent, about 4 to 5 minutes and add the garlic. Cook 1-2 more minutes.

Reduce heat to simmer and add the browned chicken pieces, mushrooms and white wine. Cover and simmer about 8-10 minutes. Add the olives, capers, sun dried tomatoes, Artichoke & Garlic Dip and preserved lemon; simmer another 5 minutes. If the capers or olives look “skimpy” add more. Add the artichoke hearts mix well and simmer another 1-2 minutes. This recipe produces 2 large portions as a main dish or will serve 4 to 6 people if served over cooked rice.

NOTE: If you have dry sun dried tomatoes, chop them and then let them steep in hot wine (1/2 cup)  for 10 minutes before adding them to the recipe.

Mediterranean Pie

A pie made with many of the ingredients grown and eaten around the Mediterranean basin – especially Italy.

INGREDIENTS
2          strips thick sliced bacon, cut to ½ inch pieces
1          medium white onion, chopped (about 1 cup)
4          cloves garlic, minced
1          cup sliced mushrooms
1          can (14 ounce) quartered artichoke hearts, drained and halved
1          can (about 4 ounces) sliced black olives, drained
1          can (14 ounce) plain diced tomatoes, drained
½         cup pine nuts
2          cups chopped fresh spinach
½         cup tomato sauce
½         cup Ricotta cheese
2          tablespoons dried oregano
2          tablespoons dried parsley
3          tablespoons dried basil
3          tablespoons grated parmesan cheese

Pie crust for top and bottom of a nine inch pie pan

Olive oil

METHOD

Preheat the oven to 350 F degrees. Fry the bacon strips until they are well rendered and almost crisp. Remove from the pan to paper towels to drain; pour the fat into the garbage – not the disposal.

 In a large pot, combine the onion, garlic, mushrooms, artichoke hearts, black olives, tomatoes, pine nuts, chopped spinach and bacon pieces. Stir and mix well. In a medium bowl, combine the tomato sauce and ricotta cheese with the three spices and parmesan cheese, mixing well. Combine the ricotta/tomato sauce mix with the vegetables in the pan and mix well.

Brush the bottom of a nine inch pie pan with olive oil and lay in the bottom crust, making sure it extends over the sides a little. Spoon the pie filling into the pan and press it down. If there is a little too much filling, do not worry – it will subside as it cooks.

Smooth the top and lay the top crust over the filling – also extending past the sides. Use a fork to merge the top and bottom crust around the edges, cut off any excess hanging over, and pierce the crust with six or seven cuts with a paring knife. Bake in the middle of the oven for about 20 to 25 minutes until the crust is a golden brown. Remove from the oven, let it cool for 10 minutes and enjoy with five to seven friends.

Mushroom Pate

If you use better mushrooms, you get better tasting pate. Sounds pretty simple, no? You can use anything from plain white to shitake to Portobello. I tried Crimini and it was very good on untoasted baguette rounds

INGREDIENTS
1 1/2  cups mushrooms
1/4     cup walnut pieces
2        tablespoons finely chopped onions
2        tablespoons butter or butter substitute
2        tablespoons all purpose flour
3        tablespoons Emile's Dry Sherry
1/8     teaspoon nutmeg
1        tablespoon finely chopped chives or green onion tops

DIRECTIONS
Cut the mushrooms into small pieces and add to a blender or food processor. Chop medium fine, remove and reserve. Add the walnuts to the blender or food processor and chop fine. Remove and reserve, also.

Combine the onion and butter in a medium sauce pan and saute on medium heat for 5 to 6 minutes until the onions are tender. Gradually stir in the flour and mix until smooth, another 3 to 4 minutes. Add the sherry, nutmeg and mushrooms, stirring each into the mixture. Continue to simmer over medium-low heat for6 to 7 minutes until the mushrooms are tender.

Add the chopped walnuts and the chives, mixing well. Remove to a serving bowl and chill for 30 minutes or up to 2 days. Serve on Belgian endive leaves, crackers or baguette rounds, toasted or not. Makes about 1 cup, or 16 servings.