ABM Mushroom Tea
Vegetable Soup
Pumpkin Soup with Ginger and Agaricus Mushrooms
Sea bass with ABM Mushroom Sauce (microwave)
Cannelloni with Ricotta and Agaricus blazei murill mushroom
Natural Salad Dressing
Tabbouleit à la mode with Agaricus Blazei Mushrooms
Filet with ABM Mushrooms
Rice with ABM Mushrooms
Herbs Crêpé Filled with Spinach and Agaricus Blazei Murill Mushrooms

Agaricus Blazei Mushroom Tea: top

In a pan or jar of glass, agate, iron, stainless steel, but NEVER aluminum, boil a liter (quart) of water.

When boiling starts, add 8 grams of ABM Mushroom (about 2 or 3 mushrooms) ; turn off the heat and cover.

· The tea may be stored in the refrigerator. It is ideal to drink the tea on the same day it is prepared.

The following recipes are based on rehydrated mushrooms. After you make your tea you can use the mushrooms in any of your normal recipes or try them in the following.

Vegetable Soup: top

Ingredients:

• · ½ liter of chicken or vegetable broth
• · 2 small carrots, coarsely grated
• · ½ teacup of cauliflower, chopped
• · ½ teacup of green beans
• · ½ red pepper, minced
• · ½ teacup of rehydrated Agaricus blazei murill mushrooms
• · 10 small leaves of water cress
• · salt and ground black pepper
• · 20 g of cheddar or parmesan cheese, grated
  
  Directions:
  Boil the broth in a medium pan. Add the vegetables, bring it to boil again, cover, lower the heat and simmer for 8 to 10 minutes, or until the vegetables are cooked, but firm. Season with salt and pepper. Serve on heated plates, and sprinkle grated cheese over it. Serve immediately
  
  

Pumpkin Soup with Ginger and ABM Mushrooms: top

Ingredients:

• ·2 tablespoons of pumpkin seeds, peeled
• 1 tablespoon of extra-virgin olive oil
• · 1 teacup of rehydrated Agaricus Blazei Murill mushroom tea
• · 4 teaspoons of ginger, ground
• · 2 garlic cloves, minced
• · 1 ½ teaspoons of cumin
• · 4 teacups of pumpkin, raw
• · 5 ½ cups of water
• · The juice of one lime, salt and pepper
• · 1 tablespoon of coriander, chopped.
  
  Directions:
  Brown the pumpkin seeds in a small frying pan or in the oven. Set them aside. Heat the olive oil in a pan.
  Add the ginger, garlic, cumin, and the rehydrated Agaricus Mushrooms. Stir until the garlic is golden brown.
  Add the pumpkin and the water and let it cook slowly in low heat until the pumpkin is soft - about 20 minutes.
  Put everything in a blender. Liquefy it. Ran it through a sieve, and put it back in the pan.

Re-heat the mixture, adding lime juice, and salt and pepper to taste. Add a little bit more water, if so desired. Add the coriander, and serve hot.

Sea bass with Agaricus Blazei Mushroom Sauce (microwave): top

Ingredients:·

• · 3 tablespoons of olive oil
• ½ cup of puréed tomatoes
• · 2 garlic cloves, crushed
• · 1 teacup of rehydrated agaricus mushrooms, chopped
• · ¼ cup of capers
• · 1 tablespoon of coriander, chopped
• · salt
• · 500g of sea bass, cut into cubes
  
  Directions
  
  In a medium heat-resistant container, place all ingredients, except the fish. Cover and cook for 8 to 10 minutes at 100% power. Add the fish cubes, and cover them with the sauce. Cover and cook from 4 to 5 minutes at 100% power. Suggestion: Capers may be replaced by olives or pickled cucumbers.
  
  

Cannelloni with Ricotta and Agaricus blazei murill mushroom: top

Ingredients:

• · 1 kg of cannelloni pasta
• · 250 g of ricotta
• · 2 cups of basil, chopped
• · 1 cup of rehydrated Agaricus Mushrooms, chopped
• · nutmeg and salt
• · 1 can of tomato sauce
• · 1 onion, grated
• · 3 garlic cloves, crushed
• · salt
• · 4 tablespoons of margarine or butter
  
  Directions
  Cook the cannelloni in water and salt. Drain and set it aside. Mix half of the ricotta with salt, nutmeg, basil (1 cup), and the mushrooms. Fill the cannelloni with the resulting mix and place it in a large, shallow glass baking pan. Cover with the sauce. Add another layer of cannelloni. Cover with sauce again. Sprinkle grated cheese over the cannelloni.

The Sauce Melt the margarine in a pan. Fry the onion and the garlic a little bit, then add the rest of the ricotta, the salt, the tomato sauce, and the basil. Let it boil a little.

Natural Salad Dressing: top

Ingredients:

• -1 large garlic clove, peeled and crushed
• - The juice of 3 large limes, without seeds
• - 1 teaspoon of sea salt
• - 1 bunch of peppermint, only the washed and crushed leaves
• - 1 medium onion, minced
• - 2 tablespoon of pure extra-virgin olive oil (cold-pressed)
• - 1 tablespoon of pure extra-virgin ginger oil (cold-pressed)
• - 1 tablespoon of ground Agaricus Mushrooms
  
  Directions
  Mix all ingredients and let it rest for about 30 minutes. Serve in a wooden or clay container.
  

Tabbouleit à la mode with Agaricus blazei mushrooms: top

Ingredients:

• · 3 heads of lettuce
• · 4 tomatoes, seedless and chopped
• · 3 limes
• · 1 white onion, crushed
• · 1 medium carrot, coarsely grated
• · ½ green pepper, ½ yellow pepper, and ½ red pepper, minced
• · 1 bunch of parsley, minced
• · 1 bunch of chives, minced
• · 1 bunch of spearmint, minced
• · 1 cup of rehydrated Agaricus Mushrooms, chopped
  
  Directions
  
  Wash and dry all vegetables in cloth or paper towels.Mix the wheat, chives, mushrooms, parsley, spearmint, peppers, carrots, tomatoes, grapes (cut in halves), and one head of lettuce cut very thin.Separately, prepare the seasoning with lime, black pepper, salt, and olive oil.
  Place it in a shallow dish, garnished with whole leaves of the 2 heads of lettuce.
  
  

Filet with ABM Mushrooms: top

Ingredients:

• 600 g of filet mignon
• ¼ cup of butter
• 1 large onion, minced
• 1 tablespoon of sugar
• ¼ cup of dry red wine
• 50 g of rehydrated Agaricus Blazei Mushrooms
• salt and ground black pepper to taste
  
  Directions
  Cut the filet into 10 cm chunks, diagonally. Cut each chunk in half, lengthwise. Season with salt and pepper, and smear chunks with cooking oil. Fry the onion in the butter, in low heat, until golden brown. Add the sugar and brown it in high heat. Add the wine and mix well. Add the mushrooms, season, and, when it starts boiling, remove from heat. Heat well a frying pan, preferably an iron one. Grill two or three steaks together and server with the mushroom sauce
  

Rice with Agaricus Mushrooms: top

Ingredients:

• 1 cup of rice, raw
• 1 tablespoon of butter
• 1 cube of beef bouillon, already dissolved
• 6 tablespoons of parmesan cheese, grated
• 100 g of rehydrated Agaricus Blazei Murill Mushrooms
• 2 tablespoons of parsley, chopped
• 1 tablespoon of cornstarch, 1 glass of milk, 2 yolks
• 1 can of thick milk cream
  
  Directions
  Wash and drain the rice. Place it in a pan and cover it with two cups of boiling beef bouillon. Cook in low heat with the lid on, until the liquid is reduced. To this cooked rice, always in the pan, mix the butter, mushrooms, parsley, and the grated cheese. Stir gently. Separately, dissolve the cornstarch in a bit of milk, mix the yolk and the rest of the milk. Heat this preparation until it thickens. Add the thick milk cream. Mix to the rice when serving.
  

Herbs Crêpé Filled with Spinach and Agaricus Mushrooms: top

Ingredients:

Dough

• 1 coffee cup (50g.) of water
• 1 coffeespoon (2 g or about 1/4 of a teaspoon) of rosemary
• 1 coffee cup (50g.) of whole wheat flour
• 1 tablespoon (10 g) of parsley
• 1 coffeespoon (2 g or about 1/4 of a teaspoon) of thyme
• 1 medium egg

Filling

• · 1 teacup (100g) of spinach
• · 1 teacup of rehydrated Agaricus Mushroom
• · 1 coffeespoon (2 g or about 1/4 of a teaspoon) of olive oil
• · 1 pinch of salt
  
  Directions
  Blend all dough ingredients in a blender, then fry them in oil. Cook the spinach and the Agaricus Blazei Mushrooms with salt, a little oil, and stuffing. Shape it into little bags and garnish with lettuce leaves.