• Appetizers
• Mushroom Shish Kabobs
• Taco Stuffed Mushrooms
• Salads
• Garden Salad Bowl
• Oriental Noodle & Mushroom
• Mushroom Stir-Fry Salad
• Soups
• Mushroom Barley Soup
• Cream of Portabella Soup
• Entreés
• Mushroom Hamburger Dijon
• Pakistani Style Pita
• Mushroom Fettucine
• Sauces
• Mushroom Wine Steak Sauce
• Mushroom Caesar Sauce
• Mushroom Spaghetti Sauce
• Side Dishes
• Baked Potato with Mushrooms
• Mixed Mushroom Noodle Bowl

• 1½ tablespoons vegetable oil
• 8 ounces shelled shrimp or skinned and boned chicken breasts, cut into ½ inch strips
• 8 ounces fresh mushrooms, ends trimmed
• 4 ounces green beans, trimmed and cut into Thirds
• ¾ cup cherry tomatoes, halved
• Soy dressing (recipe follows)
• 1 tablespoon minced garlic
• butter lettuce leaves
• 1 tablespoon minced ginger

Heat oil to very hot in 10-to-12 inch skillet or wok. Add mushrooms, beans, garlic and ginger. Cook and toss 5 minutes over high heat. Add shrimp; toss 1 minute. Add tomatoes; toss 1 minute. Reduce heat to low. Add soy dressing; toss about 2 minutes until dressing thickens slightly. Line 4 serving plates with lettuce. Spoon contents of skillet on to centers of plates, dividing equally. Serve immediately. Makes 4 servings.
If using chicken, add it to mushrooms, beans, garlic, and ginger. Toss until chicken is opaque, about 6 minutes.

Soy dressing: In a small bowl, mix 1/3 cup water, 2 tablespoons soy sauce, 1½ tablespoons white wine vinegar, 1 tablespoon cornstarch and ½ teaspoon sugar.