One ingredient five ways: Mushroom

Mushroom with chicken soup 

In a pan heat 6 cups chicken stock. Add 1/2 cup egg noodles, 1 cup fresh mushrooms, sliced, 1/2 cup celery cabbage, cut diagonally into shreds, 1/2 cup cooked chicken, diced, 2 cloves garlic, minced and salt and pepper, to taste. Cook for 15-30 minutes. Serves 4.

Mushroom and sausage pie

Cook a bunch of frozen chopped spinach in water and drain. Take 10 sausages and chop. Sauté 1 onion, chopped and 1 cup sliced fresh mushrooms in 1 tablespoon butter until tender. Add chopped sausages and 1/4 teaspoon allspice to onions and mushrooms. Layer in a 10 inch pie crust: sausage, then spinach, then 1 cup Mozzarella cheese, grated. Mix 1 packet heavy cream and 4 eggs, beaten and pour over pie. Bake at 230 degrees C for 10 minutes. Reduce heat to 160 degrees C and bake for 40-45 minutes. Pie is done when knife inserted 1 inch comes out clean. Can be made ahead, covered with foil and reheated.

Stuffed mushroom

Rinse 500g medium size mushrooms quickly under running cold water. Dry with paper towels. Remove stems and set aside (do not discard). Place caps on a lightly greased baking sheet. Finely chop the mushroom stems. Add 2 or 3 tablespoon cracker crumbs, 1/4 teaspoon salt, 1 teaspoon fresh garlic, minced, 1/4 teaspoon ground black pepper, 1 tablespoon grated Parmesan, 1/4 teaspoon ground celery seed or chopped celery leaves, and 1 teaspoon fresh parsley. Moisten with water to hold together. Fill mushroom cups and sprinkle or spray 1 tablespoon extra virgin olive oil, over each mushroom. Sprinkle 1/4 teaspoon paprika over stuffing to add colour (optional). Bake in a preheated 180°C oven for about 20 minutes or until mushrooms are tender.

Mushroom dip

Take 1 onion, and 12 fresh mushrooms and chop them. Sauté in 3 tablespoons of butter. Let water from mushrooms evaporate. Stir in 1 cup cream cheese and 1/2 cup milk. Bring almost to a boil. Add 2 tablespoons Dijon mustard. Cool. Serve with mixed vegetables or chips.

Mushroom rice pilaf

Melt 1 cup butter in a pan. Add 2 1/2 cups raw long grain white rice and stir until just coated with butter. Add 1 cup chopped onions and 250g fresh mushrooms. Sauté about 5 minutes. Stir in 300g can chicken broth, 2 1/2 cups water, 1/2 teaspoon dried thyme, and 1/8 teaspoon pepper; bring to a boil. Reduce heat to low and simmer, covered, about 25-30 minutes or until liquid is absorbed and rice is tender. Add 1/2 cup chopped parsley before serving. Makes 12 servings. For softer rice, add a little more water.

Source :Times Of Oman