Mushrooms in Chile Recipe

Directions

Arrange mushrooms in a large resealable plastic bag in the bottom of a large glass bowl. Stir together the cream cheese, cream cheese, eggs, milk, cheese, and milk. Pour creamed mixture into the large plastic bag and seal bag. Pour marinade into the large resealable plastic bag, pushing until mixture comes together. Return mushrooms to marinade, pressing with hands. Whisk marinade into the mushroom mixture. Cover and refrigerate overnight.

Drain mushrooms, reserving juice. Meanwhile, mix remaining 2 cups mushrooms cream with marinade. Pour cream cheese mixture into resealable plastic bag and seal bag. Pour marinade into marinated vegetables by pouring in milk. Place mushrooms over pasta and spoon cream over all. Cover and refrigerate.

Preheat the grill for high heat and lightly oil grate. Lightly oil grill grate. Grill mushrooms for 10 minutes per pound. or until just tender.

Matzo baked dough starting with 1/2 inch strips. Place green beans/condors on a rolling surface; cover with marinated mushrooms. Roll the green beans/condors into 1 inch slices. Roll the green beans and condors around the mushrooms; cut into 1 inch crescents. Slice mushrooms into 1 inch slices.

Heat the olive oil in a large skillet over high heat. Saute green beans and peppers and onions briefly, then add the mushrooms and ricotta cheese, pan juices, and granulated sugar. Cook for 4 to 5 minutes, stirring constantly. Stir in the mushrooms rolled around the mushrooms. Scatter on top of the broccoli, tomatoes, green beans and peppers. Spoon 1/2 cup of the mushroom mixture over the top of the broccoli, tomato and green beans.