2 Recipes

Mushroom & Crab Soup

1 Mushroom Mix
1/2 Cup Onion (chopped)
1 Qt. Water
1/2 Cup Butter
1 Tbsp. Garlic (minced)
1 Tbsp. Sherry
1 Tbsp. Old Bay Seasoning
1/2 Cup Red Pepper (diced)
1/2 Lb. Crab Meat
1 Tbsp. Worcestershire Sauce
2 Tbsp. Parsley Flakes
1 Can Evaporated Milk

Saute onion, peppers & garlic in butter, cook 5 mins.

Stir in mushrooms, Old Bay, 1 Tbsp. Parsley Flakes, Worcestershire Sauce, cook 5 Mins.

Mix can of milk into water, add to soup, cook on simmer uncovered 15 mins. Add crab meat & Sherry. Simmer till crab meat is warm. Slowly stir bread crumbs into soup to thicken. Serve with sprinkle of parsley


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Honey Roasted Maitake

1 Lb. Maitake Mushrooms
1 Tsp. Butter
1 Tbsp. Honey
1/8 Tsp. Salt

Preheat oven to 350'. Rinse mushrooms and remove ragged stems from the bottom to expose fresh ends.

Place maitake cluster into small oven proof bowl, or ramekin. Melt butter & honey together. Brush the tops of maitake with butter mixture.

Roast 15 mins. or until caps are browned & frizzled. Remove from oven, top with salt, & serve immediately with a fork & spoon. You will use the spoon for the broth at the bottom of the bowl.

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Bonus Round: How To Flip Food In A Pan (Video)