Mushroom Lasagna
Serves 6 to 8 (more as a first course)

  • Salt
  • Olive oil
  • 3/4 pound dried lasagna noodles
  • 1 large clove garlic, minced
  • 4 cups whole milk
  • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
  • 1 1/2 pounds cremini or portobello mushrooms
  • 1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

Chicken Artichoke Casserole

Evie Davis

  • 3 lbs. Chicken
  • 1 ½ t. salt
  • ½ t. paprika
  • ¼ t. pepper
  • 8 T. butter
  • ½ lb. Mushrooms
  • 15 oz. Can artichoke hearts
  • 2 T. flour
  • 2/3 cup chicken broth
  • 3 T. sherry

Salt, pepper and paprika chicken.  Brown in 5 T. butter and put in casserole.  Sauté mushrooms for 5 minutes in 3 T. butter.  Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes.  Arrange artichokes over chicken, pour mushroom sherry sauce over chicken.  Cover and bake at 350 for 50 – 60 minutes.

Mushroom and Barley Soup

Another Aunt Evie and Uncle Tom Lake Chautaqua classic!

  • ½ cup pearl barley
  • 2 T. butter
  • 1 T. vegetable oil
  • 1 lb. mushrooms, thinly sliced
  • 6 carrots, peeled and cut into 1/8” thick rounds
  • 1 medium onion, chopped
  • 6 cups chicken stock or canned broth
  • 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
  • ½ t. freshly ground pepper
  • salt
  • 2 T. fresh lemon juice

Place barley in medium bowl.  Pour enough hot water to cover.  Let stand for 20 minutes.  Drain

Melt butter with oil in heavy large pot over medium high heat.  Add mushrooms, carrots and onion and sauté for 5 minutes.  Add barley, stock, half of dill, pepper and salt.  Reduce heat to low.  Cover and cook for 45 minutes.  (Can be prepared one day ahead.  Refrigerate.  Bring to simmer before continuing).

Add lemon juice and remaining dill to soup.  Taste and adjust seasoning.

Fritatta Primavera

  • cooking spray
  • 1 ½ cup fresh mushrooms, sliced
  • 1 cup tomatoes, diced
  • 1 clove garlic, minced
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 1 pkg. (10 oz.) frozen spinach, thawed
  • 3 whole eggs
  • 3 egg whites
  • ½ t. Italian seasoning
  • 1 cup (4 oz.) sharp cheddar cheese
  • Salt and pepper to taste

Preheat oven to 350º.  Coat a nonstick skillet with cooking spray.  Add mushrooms, onion, tomato and garlic;  sauté until tender. Beat eggs, egg whites and Italian seasoning lightly.  Combine vegetable mixture, artichokes, spinach, eggs and cheese; stir.  Pour mixture into an 8 x 8 x 2-inch baking dish coated with cooking spray.  Bake 45 minutes or until firm.

Meatballs and Mushrooms in Yogurt Sauce

Jane Brody

  • 2 t. olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 lb. extra-lean ground beef
  • 2 slices partly stale bread, crumbled (or bread crumbs)
  • 1 egg, lightly beater
  • 2 ¼ cups plain nonfat or low-fat yogurt
  • ½ t. salt, or to taste
  • ¼ t. marjoram
  • ¼ no-salt seasoning
  • freshly ground pepper to taste
  • ½ cup wheat germ (approximately) (we usually leave this out and add a little bread crumbs)
  • 2 cups sliced or chopped mushrooms
  • 1 T. fresh lemon juice

Preheat the oven to 350

Heat 1 t. of the oil briefly in a small nonstick skillet, add the onion, and sauté the vegetable for 3 minutes or until it is softened.  Transfer the onion to a large bowl.

To the bowl add the beef, bread crumbs, egg, ¼ cup of the yogurt, salt (if desired), marjoram, no-salt seasoning, and pepper, and mix the ingredients well.

Shape the meat mixture into 1 ¼-inch balls.  Roll the meatballs in the wheat germ, and place them on a baking tray such as a large cookie sheet.

Place the pan in the hot oven, and bake the meatballs for 20 minutes.  Remove the meatballs with a slotted spoon to a colander or a bowl lined with paper towels, and cover the meatballs to keep them warm.

In a large nonstick skillet, heat the remaining teaspoon of oil briefly.  Add the mushrooms, and sauté them until they begin to give up their liquid.  Stir in the remaining 2 cups of yogurt and the lemon juice.  Add the drained meatballs, and simmer but do not boil the meatballs for 5 to 10 minutes to heat the meat through.

The meatballs go well with noodles, brown rice cooked in beef broth, or mashed potatoes.  Garnish with minced fresh parsley.

Hamburger Stroganoff

Evie Davis

  • 1 small chopped onion
  • 1 clove garlic, minced
  • 1 lb. Ground chuck
  • 2 t. salt
  • ¼ t. pepper
  • 1 lb. Mushrooms
  • 1 can cream of chicken soup
  • 3 T. chopped parsley
  • 1 cup sour cream
  • noodles or rice

Sauté ground chuck with onions and garlic.  Drain fat.  Add salt, pepper, mushrooms and soup.  Simmer, partially covered, stirring occasionally for 15 minutes.  Add sour cream, sprinkle with parsley.  Serve over rice or noodles.

Beef Burgandy

From an old Utopia Beach Club Cookbook

For a crowd of 20

  • 6 lbs. of beef sirloin (Ross’ stroganoff meat)
  • 6 T. margarine
  • 3 lbs. fresh mushrooms
  • 4-5 medium onions, chopped
  • 5 cans Campbell’s beef broth (save 1 can to blend with cornstarch)
  • 8-9 T. catsup
  • 4 cloves garlic
  • 2 T. salt
  • 2 cups Burgundy

Melt margarine, add mushrooms and onion.  Cook until tender.  Remove and set aside.  Brown meat, add broth, catsup, wine, garlic and salt.  Put in oven and bake at 300 for 1 ½ hours.  Remove from oven and add mushrooms and onions.  Thicken with broth and cornstarch.

Serve over wild rice

(For smaller portion:4 lbs. beef; 4 T. margarine; 2 lbs. mushrooms; 3 onions; 3-4 cans of broth; 6 T. catsup; 3 cloves garlic; 1 ½ T. salt; 1 ½ cups burgundy).

Marinated Vegetables

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives


  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Couscous Salad

Evie Davis

  • -3 cups boiling water
  • 2 cups couscous
  • 1 15 oz. can chick peas, drained
  • 1 T. butter
  • 2 cups sliced mushrooms
  • ½ t. thyme
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 cup peas, cooked fresh or frozen
  • ½ cup currants

– ½ t. salt
– ½ cup parsley, minced
– 1 t. ground cumin
– ¼ t. cayenne pepper
– 6 T. olive oil
– 6 T. lemon juice

In a medium size bowl, pour boiling water over couscous.  Stir and cover, stirring occasionally, keeping covered until all the water has been absorbed (about 30 minutes).  Uncover and allow to cool.  Add chickpeas.

In a frying pan, melt butter over medium heat.  Add mushrooms, thyme and garlic;  sauté until just tender.  Add to couscous along with the rest of the ingredients.  Chill at least 1 hour before serving.