Eggs, Zucchini, & Mushroom Casserole

cooking spray
1 1/2 cups zucchini, sliced
1 1/2 cups mushrooms, sliced
1/2 cup sweet red peppers, diced
1/4 cup onion, chopped
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup milk, heated
1/2 cup cheddar cheese, grated
parsley sprigs (optional)

Preheat oven at 375° degrees F. Evenly coat a 10 inch skillet with spray. Add zucchini,
mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisptender.
Set aside. Meanwhile, evenly coat 15 x 10 inch jelly roll pan with spray. Line with wax
paper and spray again. Set aside.

Dijon Mushroom Potatoes

1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
1/2 cup stock or boullion
1 tbsp. dark soy sauce
1 tbsp. Dijon mustard
1 tbsp. cornstarch
freshly−ground black pepper

Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.

Mushroom Pie

Ingredients:

• dough rolled out for top & bottom pie crust, refrigerated for 1 hour
• 2 pounds (900 gr) mushrooms
• 3 tablespoons butter
• 1 cup (¼ liter) sliced onions
• salt
• pepper
• ½ teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• ¼ cup (4 tablespoons, 60 ml) sherry
• 1 pound (450 gr) "swiss cheese" (Gruyere or Emmenthaler)
• 1 beaten egg white

Instructions:

Mushroom Gravy

Makes 4 servings

12 ounces button or cremini mushrooms
2 teaspoons olive oil
1/4 cup flour
1 1/2 cups vegetable broth, divided
1–2 tablespoons soy sauce (optional)
1 teaspoon Italian seasonings
salt, to taste
black pepper, to taste