• 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

• 1 pound (about 3 cups) potatoes, peeled, cut in ½ inch cubes
• 3 tablespoons butter
• 2 (about 1 cup) large carrots, chopped
• 1 (about 1 cup) large onion, chopped
• 1 teaspoon minced garlic
• 1 pound (about 6 cups) portabella mushrooms, coarsely chopped^*
• ¼ cup dry sherry
• 1½ cup milk
• 1 cup chicken broth
• ½ teaspoon dried thyme leaves
• ½ teaspoon salt
• A pinch of ground black pepper

In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside. In a food processor place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.
Serves 6.