Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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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

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Mushroom and Beef Stew

What better way to warm up than with a slow cooked pot of beef stew? Gather the family, grab a bowl, and enjoy this hearty dish together.

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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.

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