Mushroom Salad Milanese Recipe:

1. Wash  mushrooms and peel, leaving the cap and stem together.
2. Heat water and lemon juice to boiling in saucepan.
3. Add mushrooms.
4. Cover and simmer over low heat for 5 to 10 minutes, or until tender.
5. Drain and place in a bowl with the salad dressing.
6. Chill in the refrigerator for several hours, turning the mushrooms occasionally to marinate them throughly.
7. Cut the mushrooms in half.
8. For each salad, mound 1/3 cup of cottage cheese in the center of the salad greens.
9. Place 1/2 tomato slice with a half mushroom (cut-side down).
10. Garnish the top with cheese and three olive slices.
11. Makes 4 servings

List of ingredients required:

• 4 large mushrooms.
• 1/4 cup water.
• 1/2 teaspoon lemon juice.
• 2 tablespoons Italian-style salad dressing.
• 1 1/3 cups creamed cottage cheese.
• Salad greens.
• 1 tomato, cut in 4 slices and halved.
• 4 stuffed olives, cut in thirds.

1. Bring 2 cups of milk with 2 tablespoons butter to the boil.
2. Add 1 teaspoon salt and a pinch of nutmeg.
3. Add gradually 1 cup flour.
4. Mix it thoroughly with a wooden spoon.
5. Remove from the heat.
6. Add 2 tablespoons grated Parmesan cheese.
7. Bring a kettle of water to a boil.
8. Put the dough in a pastry bag with a tube with a 1/4- to 3/8 inch opening.
9. Force the dough through.
10. Cut it into 1/2 inch pieces to drop into the boiling water.
11. Boil the gnocchi slowly for 5 to 8 minutes or until firm.
12. Remove with a skimmer and dry on a towel.
13. Remove the stems and peel and slice 12 to 15 mushrooms.
14. Put them in a pan with 1 tablespoon butter.
15. Add little salt and a few drops of lemon juice.
16. Cook until the juice from the mushrooms cooks away.
17. Prepare 2 cups Mornay Sauce.
18. Put some sauce in the bottom of a timbale or deep baking dish.
19. Spread a layer of gnocchi over the sauce.
20. Then add a layer of cooked mushrooms.
21. Add more sauce and then a layer of the gnocchi.
22. Finally add the remaining mushrooms.
23. Cover generously with sauce because the gnocchi puffs up when it’s cooking.
24. Sprinkle with grated dry Swiss or Parmesan cheese.
25. Add a little melted butter.
26. Bake in a moderately hot oven (375ºF to 400ºF) for 20 to 25 minutes or until well browned.
27. Serve immediately because the puffed-up gnocchi will collapse once it cools down.

List of ingredients required:

• 2 cups milk.
• 2 tablespoons butter.
• 1 cup flour.
• Parmesan cheese.
• 12 to 15 mushrooms.
• Butter.
• Salt.
• Lemon juice.
• 2 cups Mornay sauce.
• Swiss cheese.

1. Wash 6 parsnips.
2. Drop them into boiling salted water.
3. Cook for about 30 minutes or until the parsnips are tender.
4. Remove the skins.
5. Press the parsnips through a fine sieve.
6. Stir in 1 tablespoon flour, 2 beaten eggs.
7. Also stir in salt and pepper to taste.
8. Form the parsnip mixture into small balls.
9. Press the meat of 1 whole walnut into each.
10. Sauté the parsnip balls to a golden brown in hot butter.
11. Serve on a hot platter garnished with parsley.

List of ingredients required:

• 6 parsnips.
• Water.
• Salt.
• Pepper.
• 1 tablespoon flour.
• 2 eggs, beaten.
• Whole walnuts.
• Butter.
• Parsley.