Auntie M’s Veal Potatoes and Mushrooms – Grandma Cenza Style

Ingredients: 

3 medium potatoes cut into ¾ inch cubes

1 lb of veal (can substitute 1lb of boneless chicken breasts) cut into 1½ inch pieces

1 lb. of mushrooms (cut lengthwise in half if small or into thirds if large)

2 cloves garlic

Italian parsley

1 hot cherry pepper (from a jar of vinegarized peppers) *secret ingredient*

Romano cheese

small can of Ital. tomatoes

oregano

salt/pepper

olive oil

Directions: 

Place first three ingredients into a large baking dish. Add sliced garlic, ½- ¾ head of flat leaf (Italian) parsley chopped fine, hot cherry pepper cut into small pieces, black pepper, big handful or two (lots) of Romano cheese, oregano, juice from small can of tomatoes (8½ oz size), plush a few mashed tomatoes from the can (if not Italian tomatoes, add a little sugar and balsamic vinegar after it cooks awhile). Then add olive oil to the entire baking dish.

Cook in a 325° to 350° oven (covered) until done.

This dish can be made in a frying pan on top of the stove. Cover, when made on the stove, but remove cover for a short while after all cooked.

 

 

Stuffed Mushrooms – Grandma Cenza Style

This recipe is taken from a combination of Auntie M’s recipe and some variations and extra explanations from my mother.

 

Ingredients:

1lb. or more of large mushrooms

Progresso bread crumbs

garlic, minced

Italian parsley, chopped

grated Pecorino Romano cheese

¼ can of anchovies, chopped

oregano

salt/pepper

olive oil

1 medium can of Italian tomatoes (2 large tomatoes and little juice)

Directions:

1. Remove stems from mushrooms and cut stems into very small pieces.

2. Take about 2/3 of the stems and place in a bowl.

3. Next cover the stems with Progresso bread crumbs.

4. Then add garlic and cover with chopped parsley.

5. Next cover with black pepper.

6. Then add a pinch of oregano, the chopped anchovies, and the oil from the anchovy can, a pinch of salt.

7. Next cover the mix with grated Pecorino Romano cheese and then mix everything together.

8. Finally, add a little olive oil to help mix it together (until it looks like a stuffing).

9. Mix thoroughly, taste and adjust flavors if necessary, and then add:

• a little juice from a medium can of Italian tomatoes or a little bit of water.

10. Brush mushroom caps with a little oil.

11. Then stuff mushroom caps with stuffing mixture.

*My mom puts a little tomato sauce on the top of the mushrooms after they are stuffed if she is already making sauce for spaghetti.

12. Cover with aluminum foil and bake covered for about ½ hour in a 350° to 375° oven. Remove foil and brown.

Auntie M’s Mushrooms in Tomato Sauce – Grandma Cenza Style

Ingredients: 

1 lb. of mushrooms (smaller ones halved; cut larger into thirds or quarter)

olive oil

1 clove of sliced garlic

chopped Italian parsley

1 to 2 vinegarized hot cherry peppers, split in half

salt/pepper

oregano

1 medium can of Italian tomatoes, mashed slightly

Directions:

Clean mushrooms with a damp paper towel. Add heavy layer of olive oil to a frying pan, sliced garlic clove, chopped Italian parsley, 1 to 2 hot cherry peppers, split in half (or dried hot pepper). When garlic is slightly golden, add mushrooms in pan and cook until mushrooms on medium high until water cooks out and mushrooms brown.

Add salt, pepper, and oregano to taste. Turn several times to absorb flavors and then add 2/3 of a medium can of Italian tomatoes (mashed slightly. Cover and cook over a low flame until tomatoes are cooked, but not too dry.