Mushrooms Romano Recipes

MUSHROOMS ROMANO

Steps:

• Heat the oil over medium-high heat. Add the mushrooms, shallots, and garlic. Cook, stirring frequently, until the mushrooms are tender (about five minutes or so). Add 1/4 cup water and cook for another minute, still stirring.
• Add the remaining ingredients. Cook, tossing, for a couple of minutes, until the mixture is hot and the cheese has melted.

SUCCOTASH WITH MUSHROOMS AND ROMANO

Steps:

• Heat a large skillet and saute bacon pieces until browned.
• Add lima beans and cook, stirring, 5 minutes.
• Add corn and cook, stirring, 5 minutes.
• Add garlic powder, mushrooms, celery salt, and butter.
• Cook, stirring, until butter is melted and mushrooms are browned, about 5 minutes.
• Add mik, paprika and romano cheese.
• Cook, stirring, until mixture is thickened and heated through.

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
• Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
• Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

BOW TIES ROMANO

Steps:

• Cook pasta and drain.
• Meanwhile, in a large skillet over medium heat, melt butter and add mushrooms and proscuitto.
• Cook 5 minutes or until mushrooms are tender.
• Add light cream and heat ALMOST to boiling.
• Add peas and heat thru.
• Toss with hot pasta and Romano cheese.