When I mentioned making potato salad a while back, and asked for favorite recipes, I received these yummy replies from three friends. Thanks, guys.
I found the recipe for pulled mushrooms in the Washington Post. I won’t be using any fancy varieties- I can’t locate them here (Arizona), so I think I will try this with regular, large white mushrooms. It’s a vegetarian recipe and I look for those as my daughter doesn’t eat meat, so if we find a good recipe, we all can enjoy it.
You’ll think of dozens of ways to use these fork-shredded mushrooms, which soak up their marinade and turn juicy and succulent in the pan. They were designed by Miyoko Schinner of Miyoko’s Creamery to look like pulled pork, but their texture is more delicate. Still, they would be at home in tacos, enchiladas or sandwiches, or tossed with pasta or rice. Note that king trumpets go by many names, including royal trumpet, king oyster and French horn mushroom.
Total time: 30 mins
Storage Notes: The mushrooms can be refrigerated for up to 5 days. Reheat in a hot skillet.
Tested size: 4 servings
1 pound king trumpet mushrooms (a.k.a. king oyster, royal trumpet or French horn)
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons extra-virgin olive oil, divided
1 tablespoon maple syrup
1 teaspoon smoked paprika
Pinch fine sea salt (optional)
Pull the tines of a fork down the length of each mushroom to shred it, breaking up the head with your fingers, if needed.
In a large bowl, whisk together the soy sauce, 1 tablespoon of olive oil, the maple syrup and smoked paprika. Add the mushrooms and toss well to coat.
In a large saute pan over medium-high heat, heat the remaining 1 tablespoon of olive oil until shimmering. Add the mushrooms and cook, stirring frequently, until they release their liquid, it evaporates and they start to brown and stick, 10 to 15 minutes.
Serve hot or at room temperature.
Funny what we get known for! Mine is indoor smores. I had to bring two batches of this Golden Graham cereal mixture to my in-laws or there was no living it down!! They were inhaled in no time. Now my daughters make them so I'm duty-free!!! I've never added nuts - just seems wrong to me!!!
Printed from COOKS.COMhttps://cooks.com/843tm4m7
2/3 c. light Karo syrup
2 tbsp. butter
1 pkg. (11 1/2 oz.) Nestles Real milk chocolate morsels
1 tsp. vanilla
1 pkg. (10 oz.) Golden Graham cereal (about 8 cups)
3 c. miniature marshmallows
1 c. chopped nuts, optional
Butter a 13 x 9 x 2-inch pan. Heat corn syrup, butter and chocolate morsels just to boiling in a 3-quart saucepan, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in a large mixing bowl. Toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time, fold in nuts. Press mixture into prepared pan with a buttered back of spoon. Let stand 1 hour. Cut into 1-1/2-inch squares.
Pasta Salad: There's nothing special to it, believe me.
Slice one-and-one-half cucumbers, then cut each slice into quarters and set aside
Chop up 6-8 radishes, a half cup of hamburger dill pickles, and two large slices of onion and set aside
Cook 32 oz of macaroni (don't overcook!) drain and let cool.
Combine cucumber, radishes, pickles, and onion
Place macaroni in large mixing bowl, then stir in the above combined ingredients
Add two tablespoons of mayonnaise and mix in well (when I say two tablespoons, I'm actually thinking of two large soup spoons, not the really big ones that you serve with, but the ones you eat with)
Salt and pepper to taste
Decorate with tomato slices
Okay, so I've never written out this recipe before. LOL! Take into consideration the amount you want to make and scale accordingly. Also, you can cut the cucumber slices in half if you have a skinny cucumber and cut the radishes in small pieces instead of chopping them in a chopper. I've just kind of made adjustments over the years.
As you can see, there is absolutely nothing special about this recipe. However, when I mentioned that to one of my nieces, she said, "Yes there is, Aunt Pat. We know you make it with love!" I guess maybe that's the key!