CHILDREN’S RECIPE: Mushroom Stuffed Turkey Burger with American Cheese
Ingredients:
2 6 oz Turkey Burger
1 cup White Mushrooms, sliced
1 tbsp Butter
2 tbsp Minced Onion
2 tbsp Shredded Mild Cheddar
2 slices American Cheese
2 Burger Buns
Ketchup, Yellow Mustard
Salt and pepper to taste

Method of Preparation:
Saute mushrooms in butter for approx 3 to 4 minutes until cooked down. Add onion salt pepper and cook for another minute or two. Allow to cool slightly and fold in shredded cheddar. Place a nice amount of mushroom mixture in the middle of the patty, spread out a bit and cover with more ground turkey. Season turkey burger, pan sear and cook until fully cooked. Top with American cheese slice, ketchup, mustard and arrange on a toasted bun. Serve with chips or fries.

FAMILY RECIPE: Truffle Gnocchi with Mushrooms, Chives, Mushroom Broth
Ingredients:
1 cup Cooked Truffle Gnocchi
1 tbsp Olive Oil
1 tbsp Butter
1 cup Cooked Roasted Mushrooms
2 tbsp Minced Chives
2 tbsp Grated Parmesan
Salt/Pepper/Truffle Oil
1/4 cup Mushroom Broth

Pate Choux Gnocchi:
1 cup Water
1/2 lb Butter
2 cups AP Flour
8 Eggs
Salt/Pepper
¼ cup Minced Chives
1 tbsp Black Truffle Oil

Mushroom Broth:
1/4 lb Shitake Mushrooms, rough chopped
1/4 lb Portabella Mushrooms, rough chopped
1 tbsp Shallot Butter
2 Garlic Cloves
1/2 tbsp Porcini Powder
1 tbsp Soy Sauce
1 tbsp Balsamic Vinegar
1 tbsp Black Truffle Oil
1 qt Chicken Stock
Salt/Black Pepper/Truffle Salt

Method of Preparation:
In a pan sauté gnocchi, with cooked mushrooms, chives. Plate gnocchi mixture in bowl. Finish with truffle broth. Garnish with snipped chives and shaved parmesan.

Gnocchi:
Bring water and butter to a boil, add flour ALL AT ONCE. Stir and let cook for about 30 seconds, remove from heat. Take mixture to a large stand mixer. Add to bowl with a paddle. Let cool until steam has been released. Add eggs one at a time. Add remaining ingredients. Place in piping bags. Chill in the fridge. In simmering/salted rolling water, pipe gnocchis. Remove when floating and cook for approx. 4-5 min Chill for future use.

Mushroom Broth:
Sauté Mushrooms/garlic in butter, season well with salt/pepper/porcini powder and truffle salt. Deglaze with soy and balsamic/reduce a bit. Add remaining ingredients, simmer for thirty minutes. Strain through Chinoise. Buzz with hand buzzer with an additional 4 T Butter. Salt and black pepper.