• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup dry sherry
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese, in all
• 4 cups chopped cooked turkey
• 1 (16-ounce) package spaghetti, cooked to al dente, drained
• 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

Click image to enlarge

• 1/2 cup Panang curry paste (or to taste)
• 2 tablespoons vegetable oil
• 1 medium onion, cut in strips
• 1/2 pound sliced shiitake mushrooms
• 4 cups coconut milk
• 4 boneless, skinless chicken breasts, cut in thin strips
• 2 tablespoons palm (or light brown) sugar, or to taste
• 2 tablespoons fish sauce (or to taste)
• 6 keffir lime leaves (or zest of 2 limes)
• 2 fresh, red chile peppers, sliced
• torn Thai basil leaves
• hot cooked white rice, for serving

Panang Curry with Chicken

Click image to enlarge

• 8 ounces linguine
• 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced 2-inch pieces
• 1 green bell pepper, sliced 2-inch pieces
• 6 fresh mushrooms, sliced
• 2 green onions, chopped
• 1 cup heavy cream
• ½ teaspoon dried basil, crushed
• ½ teaspoon lemon pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ cup Parmesan cheese, freshly grated
• 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

Click image to enlarge

• 1 package of white mushrooms or baby portobellos 
• Equal parts of flour and lemon-flavored fish fry 
• salt, pepper and garlic powder to taste
• 1 egg and milk to make egg wash
• Vegetable oil for frying
• Cousins Creole Tomato Salad Dressing

Fried Mushrooms with Creole Tomato Dressing

Click to enlarge image.

• 3 large stalks of lemongrass
• 4 cups chicken stock
• 12 fresh or frozen Kaffir lime leaves
• 1 cup straw mushrooms (canned is OK fresh is better)
• 2-4 tablespoons roasted Thai chile paste (nam prk pao)
• 8 ounces shrimp, medium peeled and deveined
• 1 1/2 tablspoons fish sauce
• 4-6 chiles, stemmed and smashed with side of knife
• 3 green onions (scallions) cut into 1-inch lengths
• juice of 1 lime
• 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

Click image to enlarge.

This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.

• 1 cup vegetable oil
• 1 cup all purpose flour
• 1 Cornish hen, cut in eight pieces
• Necks and gizzards of 9 Cornish hens, cleaned and chopped
• 1 quart water
• 2 tablespoons Kitchen Bouquet
• One 8-ounce can of mushroom stems and pieces, do not drain
• One large onion, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon black pepper
• Salt and Cayenne pepper to taste

Optional:

Fluffy cooked white rice

Caption -Celestine Dunbar's Poultry Gravy

• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 cup sliced pimento-stuffed green olives

For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock

• 2 1/2 pounds shrimp shells
• 2 1/2 quarts plus 1 cup cold water
• 1 cup coarsely chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon garlic, roughly chopped
• 1/2 cup mushroom trimmings
• 1/2 cup diced tomatoes

Sachet consisting of the following:

• 1 bay leaf
• 2 fresh thyme sprigs
• 1/4 teaspoon crushed black peppercorns
• 4 parsley stems

Caption

Video of Cooking Demonstration Available

• 1/2 lb center cut bacon, diced
• 3 tablespoons canola oil, divided
• 1 medium onion, half diced and other half thinly sliced
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry
• 1 lb fresh or frozen green beans (about 4 cups), cut in half
• 1/3 cup sour cream
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Green Bean Mushroom Casserole with Bacon

Click image to enlarge