Subj : Re: Mushroom Soup
To : Carol Shenkenberger
From : Dave Drum
Date : Sun Feb 25 2024 04:52:00
-=> Carol Shenkenberger wrote to Dave Drum <=-
> Add lemon juice. Then adjust seasoning with salt and
> pepper, as needed, and add fresh dill. Serve with crusty
> bread!
>
> If you want to make this soup a little spicier, add a
> pinch of Hot Hungarian Paprika when serving in the
> bowls.
>
> RECIPE FROM:
http://www.junemeyer.com/recipes.html
>
> Uncle Dirty Dave's Kitchen
>
> MMMMM
CS> Thanks Dave! I was curious about it after Denis mentioned it.
CS> Interesting but I'm apt to keep making my own more complex version that
CS> would be called a bisque if it had seafood in it. For non-title
CS> pedantic folks (grin), it's Mushroom Bisque.
We're fresh out of pedants here. MLoo died and Nanook got his nose all
out of joint when no one would follow along with his specious suppositions
I miss Loo, he had soe redeeming qualities. We had some dandy discussions
over recipes such as this - which is a non-standard way to treat fish -
that I picked up from a New York Timrd cookbook.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings
2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted
Set oven @ 425-|F/220-|C.
Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.
Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.
Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes
* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.
I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD
Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.
MM Format by Dave Drum - 10 June 1997
MMMMM
... "Nothing is said that has not been said before" -- Terence
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