Fresh Mushroom and Parsley Salad

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat leaf parsley
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
salt and pepper
fresh Parmesan cheese


In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper to taste.

Add the oil mixture to the salad and toss until all the ingredients are coated.

Sprinkle fresh Parmesan cheese on top and serve

****this salad is so light and fresh. I am not even a fan of raw mushrooms and I loved it!!I got this recipe from Giada's show on the Food Network



Jenny Rose

Spaghetti Casserole

1 lb ground beef
1 onion, chopped
1 can tomato soup
1 can tomato paste
1/2 cup tomato juice
jar of muchrooms
1/2 green pepper, chopped
8 oz shredded cheddar cheese
8 oz spaghetti
1 can cream of mushroom soup

Brown ground beef with onion; add tomato soup and 1/4 can water, tomato paste and 1/4can water, tomato juice, mushrooms, green pepper and a dash of pepper. simmer for 30 minutes. cook spaghetti. Butter casserole dish; layer spaghetti, cheese, spaghetti, cheese, mushroom soup (undiluted), and meat mixture. Bake at 350 for 30 minutes.


Freezes well!