Fort Bend Lifestyles and Homes Magazine Sep 2009: Feature

The Fort Bend Junior Service League encourages you to celebrate National Mushroom Month in September. Did you know that there are nine basic varieties of mushrooms? White buttons are the most popular, but other varieties include crimini, portabella, maitake, shiitake, enoki, oyster, beech and wild. These small vegetables can add big flavor to your dishes.

The league is preparing for the launch of its second cookbook, Treasures From the Bend, Rich in History and Flavor, presented by St. Luke’s Sugar Land Hospital. This delightful cookbook is a must have, not only for those who love to cook, but also for the history buffs among us. In addition to more than 275 recipes, the cookbook also contains color photographs and interesting information celebrating the rich history of Fort Bend County.

The public is invited to celebrate the launch of Treasures from the Bend on Oct. 15 from 6 p.m.-9 p.m. at Sugar Land Town Square. Those in attendance can enjoy live music, food by Amici and a cash bar. Admission to the party is complimentary, and cookbooks can be purchased at the event for $27.95 each. All proceeds from cookbook sales benefit Fort Bend Seniors Meals on Wheels. Cookbooks can also be pre-ordered at www.fbjsl.com and will be mailed in early October.

Cookbook committee co-chair Shannon Bloesch added, “The cookbook has been a labor of love for the league’s cookbook committee, and we are so excited to present it to the public at our launch party. Publication of the book would not have been possible without the support of St. Luke ’s Sugar Land Hospital and our many other sponsors.”

The Fort Bend Junior Service League thanks Amici, Linens by Lisa and Sugar Land Antiques and Sugar Land Town Square for their generous support of the launch party. In addition, the cookbook has received overwhelming support from the community, including sponsors such as the Wynn and Mary Geiger Foundation, Yolanda and Von Celestine, DonDulin.com, NewFirst Bank, Karen and Steve Awalt, Brigit and Andrew Engleman, Exxon/Mobil on behalf of Rhonda Yost, Gem Food Services Corp., Memorial Hermann Sugar Land, Minute Maid, Prime Living Magazine, Weezie ’s Embroidery, and Julie and Jim Wilson.

To help commemorate National Mushroom Month, try this delightful recipe from Treasures from the Bend:

Portabella Mushrooms with Brie and Pesto (Serves 2)

2 large portabella mushrooms

1 tbsp. butter

1 tbsp. sherry cooking wine

1 clove chopped garlic

6 oz. brie

2 tbsp. pesto sauce

Saute mushrooms in butter, garlic and cooking wine over medium heat. Drain well on paper towels and place in baking pan. Cut brie into small pieces and evenly distribute among mushrooms. Spoon 1 tablespoon of pesto on top of each mushroom. Place under broiler until cheese melts, about 1 minute.