Preparation
Whisk eggs thoroughly, stir in mushrooms.
Add chopped parsley and crumbled goat cheese to egg and mushroom mixture.
Carefully fill each puff pastry shell 2/3 of the way with the mixture.
Cook filled pastry shells according to manufacturers directions, egg should be firmly set up and golden brown.

Yield 10 each - Click here for a printer friendly version of this recipe

Mushroom Lasagna
Ingredients
• 2 6oz. packages Chef’s Advantage sautéed mushrooms
• 10-15 Lasagna sheets
• 4 cups Ricotta Cheese
• 2 cups Mozzarella Cheese, shredded
• 4 cups Tomato Sauce
• 1/4 cup Italian Seasoning

Preparation
Cook and drain pasta sheets. Lightly grease rectangular casserole dish with non-stick cooking spray.
Line the bottom of the casserole dish with pasta sheets, add a 1 cup of ricotta cheese, spread to an even layer.
Top ricotta layer with 1 cup tomato sauce, 1 cup of white button mushrooms and ½ cup mozzarella cheese, spreading out each layer before adding the next ingredient. Sprinkle with some of the Italian seasoning.
Repeat steps 2-3 until caasserole is full. Bake at 350 degrees for 30-40 minutes, or until center is hot and cheese is golden brown.

Yield 6-8 servings - Click here for a printer friendly version of this recipe

Creamy Mushroom Potato Chowder
Ingredients
• 2 6oz. packages Chef’s Advantage sautéed mushrooms
• 1/2 cup bacon, diced
• 1 large onion, finely chopped
• 2 teaspoons minced garlics
• 4 tablespoons all-purpose flour
• 1 cup dry white wine
• 6 cups chicken or vegetable broth
• about 4 cups or 2 large potatoes baking potatoes, peeled and cut into 1/2-inch cubes
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon finely chopped parsley leaves, for garnish

Preparation
In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
Add the onion and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes. Add the garlic and cook for 1minute, stirring.
Add the flour and cook, stirring, until the flour is very light golden, about 2 minutes. Add the white wine and whisk to combine. Add the broth, and potatoes and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes. Add the milk and cream and cook for 10 minutes.
Season, to taste, with salt and pepper. Add the mushrooms, return the soup to a simmer, and cook 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley.

Yield 10-12 servings - Click here for a printer friendly version of this recipe

Preparation
Cook chicken breast, using your favorite cooking method (grilled, baked, etc.)
In a small saucepan, heat the alfredo sauce. Stir in mushrooms and cook, stirring occasionally, for 1-2 minutes at medium heat until hot.
Top chicken breasts with sauce and garnish with chopped parsley.

Yield 2 servings - Click here for a printer friendly version of this recipe