David and Nicole's Recipes

• 4 beef loin steaks
• olive oil
• butter
• 1/2 lb cremini mushrooms
• 3 garlic cloves, minced
• 1 tbsp parsley, minced
• sea salt and cracked pepper
• 4 cups baby spinach leaves
• heavy cream

1. Wilt the spinach with a little salt.  Place the leaves in a food processor and blend until smooth.  Pour in 1/2 cup of cream and blend until smooth.  Season to taste and then place in a bowl that can be microwaved for re-heating.
2. Rub each of the steaks with olive oil.  Rub in some cracked pepper and coarse salt.
3. Heat a skillet until you can feel a good heat rising.  Sear your steaks on one side for about 3 minutes, flip them over and cook 2 minutes longer.  Splir 1 tbsp of butter into the pan and then remove the steaks.  Let them rest. 
4. Meanwhile, saute the mushrooms with the garlic in the same skillet.  Season with salt and pepper and stir in the parlsey.
5. Reheat the spinach sauce.
6. Place the steaks on a heated platter and spoon on the mushrooms and any pan juices.  Spoon the sauce over top.  Serve.

• 1 tbsp butter
• 1 lb mushrooms, sliced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground cloves
• 1/4 cup brandy
• 1/4 cup heavy cream

1. Melt the butter in a skillet.
2. Add the mushrooms and saute them with the salt, pepper, and cloves for 5 minutes.
3. Pour the brandy over the mushrooms and set alight with a bbq lighter.
4. When the flames die down, stir in the cream. 
5. Serve.

• 1 scallion, minced
• 2 tbsp butter
• 3/4 lb mushrooms, sliced
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tbsp flour
• 3/4 cup sourcream

1. Take the sourcream out of the refridgerator.
2. Melt the butter in a skillet.  Add the scallion and saute 1 minute.
3. Add the mushrooms and cook 5 minutes.
4. Season with the paprika, salt, and pepper.
5. Stir in the flour and cook for 5 minutes.
6. Pour the mushrooms into a bowl and stir in the sourcream. 
7. Serve.

• 10 large mushrooms
• 1/3 cup pepper jack cheese, shredded
• 1 scallion, minced
• 1/4 tsp dry oregano
• 1/4 tsp dry thyme
• 1 tbsp olive oil
• 2 tbsp dry white wine
• 1 clove garlic, minced
• 1/2 tsp salt
• cracked pepper

1. Preheat the oven to 350 F and grease a baking dish.
2. Remove the stems from the mushroom caps and mince them.
3. Combine the minced stems with the remaining ingredients.
4. Spoon the mixture into the caps and place them in the baking dish.
5. Bake for 15 minutes. Serve.

• 1/2 cup white wine vinegar
• 1/2 cup dry white wine
• 1/2 cup sunflower oil
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 tsp salt
• 8 peppercorns
• 1 tsp oregano
• 1 lb mushrooms, quartered

1. Combine the vinegar, wine,and oil in a large saucepan.  Heat until simmering.
2. Add the garlic, bay leaf, salt, peppercorns, oregano, and mushrooms.  Bring to a rapid boil.
3. Simmer for 10 minutes.  Cool in liquid overnight.
4. Serve.

• 4 slices white bread, crusts removed
• butter
• 1/4 olb mushrooms, chopped fine
• 1/2 tsp curry powder
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne

1. With a rolling pin, flatten the bread to an 1/8th of an inch thickness.  Butter each piece.
2. Melt 1 tbsp of butter in a skillet.  Saute the mushrooms.  Stir in the seasoning.
3. Spread on the bread and roll up like a jelly roll.
4. Brush with some melted butter and if necessary secure ends with a toothpick.
5. Heat in an oven or toaster oven until golden.
6. Slice each roll into 4 pieces.
7. Serve.

• 1 lb mushrooms, sliced
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp dry marjoram
• salt
• cracked pepper

Melt the butter in a non-stick skillet.  Saute the mushrooms until tnder.  Sprinkle in lemon juice and marjoram.  Season to taste.  Serve.

• 1/2 lb mushrooms, quartered
• 1 tsp sea salt
• cracked black pepper
• 1/2 tsp dry oregano
• 1/4 tsp dry thyme
• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1/2 cup olive oil.

Mix all the ingredients and let stand at room temperature for at least 3 hours.  Chill.  Serve.

• 6 eggs, beaten
• 2 crusty rolls, split lengthwise
• butter
• salt and pepper
• 3/4 cup fresh mushrooms, diced
• 1/3 cup gruyere, shredded

1. Pre-heat the oven to 400 F.
2. Butter the inside of the rolls.  Bake the rolls for 6 minutes.  Remove from oven.
3. Increase the oven temperature to 450 F.
4. Season the eggs with salt and pepper.  Mix in the mushrooms.
5. Melt 1 tbsp of butter in a skillet.  Scramble the eggs lightly.
6. Pile the eggs on the bun halves.
7. Top with cheese and bake for 5 minutes.
8. Serve.

• 10 mushrooms
• juice of half a lemon
• butter
• 1 garlic clove, crushed
• 1 tbsp parmesan, grated
• 4 tbsp bread crumbs
• 1 tbsp parsley, minced
• 1 scallion, green part only, minced
• salt and pepper
• 1/4 cup dry sherry

1.  Remove the stems from the mushrooms and mince the stems. Sprinkle the mushroom caps with the lemon juice.
2. Pre-heat the oven to 350 F.
3. Melt 2 tbsp of butter in a non-stick skillet. Saute the stems with the garlic for 2 minutes. Sprinkle in the parmesan and crumbs. Add the parsley and the scallion.
4. Season to taste with salt and pepper. Stuff the caps with the mixture.
5. Arrange the caps on a greased oven dish. Sprinkle with the sherry and dot each cap with a small amount of butter.
6. Bake for 15 minutes. Serve.