MINI MUSHROOM MAC -N- GOAT CHEESE
Recipe Courtesy of the Mushroom Council and mushroominfo.com

Preparation Time: 25 minutes
Cooking Time: 15 to 20 minutes
Serves: 4

• 4 ounces (about 2 cups) cavatappi pasta, uncooked
• 1 ounces (about 2 cups) cavatappi pasta, uncooked
• 1 pound assorted mushrooms (such as Portabella, baby bella, shiitake and oyster), cut into 1/2-inch pieces
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 6 ounces fresh goat cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon fresh thyme leaves

Preheat oven to 350°F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.

Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about five minutes. Serve warm.

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MUSHROOM MEDLEY CHOWDER

• 1/4 cup butter
• 1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced
  (mixture could include white, crimini, portabella, shiitake, oyster)
• 1 cup diced peeled potatoes
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 1 can (13-3/4 ounces) ready-to-serve chicken broth
• 2 cups half-and-half
• 1 tablespoon cornstarch
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
YIELD: 6 Portions

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POLENTA WITH MUSHROOM MEDLEY

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

• 8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
• 1/4    cup olive oil
• 1 pound (about 6 cups) fresh mushroom mixture including:
  small shiitakes, criminis, oysters, and whites
• 8 ounces (small loaf) Italian bread
• 1 jar (7 ounces) roasted red peppers
• 3 tablespoons prepared pesto
• 1 cup spinach, arugula or lettuce leaves
• 4 ounces thinly sliced mozzarella cheese

Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta. Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.

Trim mushrooms stems, and slice mushrooms. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary, simmer until reduced by half, about 3 minutes. Stir in salt and pepper.

Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly. Serve immediately.