A Year-Round Guide to Franklin and Nantahala

Yields: 6 servings. 4 cups sliced assorted fresh mushrooms (button, cremini, shiitake, etc.) 3 medium carrots, cut into half-inch slices 1 cup sliced celery ½ cup chopped onion 1 package

Madison County Championship Rodeo

Yields: 6 servings. 4 cups sliced assorted fresh mushrooms (button, cremini, shiitake, etc.) 3 medium carrots, cut into half-inch slices 1 cup sliced celery ½ cup chopped onion 1 package

Rosemary and Goat Cheese Strata

Yields: 6 servings. 4 cups sliced assorted fresh mushrooms (button, cremini, shiitake, etc.) 3 medium carrots, cut into half-inch slices 1 cup sliced celery ½ cup chopped onion 1 package

Mushroom and Beef Stew

Yields: 6 servings.

4 cups sliced assorted fresh mushrooms (button, cremini, shiitake, etc.)
3 medium carrots, cut into half-inch slices
1 cup sliced celery
½ cup chopped onion
1 package long grain and wild rice mix with seasoning packet
1 pound beef stew meat, cut into 1-inch cubes
6 cups beef broth
½ cup dry sherry
2 tablespoons of Worcestershire sauce

In a 4 to 6 quart slow cooker place mushrooms, carrots, celery, onion, and rice mix with seasoning packet. Place meat on top of vegetables. Pour broth, sherry, and Worcestershire over all. Cover, and cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours.

print it

This story was published on Mar 01, 2005