Mealtime In The Mushroom Kingdom

The following recipes were taken from Feast To Be Fat by Wario; Mushroom Kingdom Press (2002).

Waluigi's Favorite Mixed Koopa Stew
Serves 12

Ingredients

10 pounds green koopa meat

8 pounds red koopa meat

8 pounds blue koopa meat

10 pirahna plants, detoothed and coarsely chopped

1 teaspoon salt and pepper to taste

6 pounds potatoes- peeled and cubed

2 cups butter

2 quarts half-and-half cream

2 gallons milk

Directions

1. Place the green koopa, red koopa, and blue koopa meat into separate pots with enough water to cover the meat. Bring each one to a boil, and cook until tender. Discard the water from the green and red, but save the koopa broth from the blue. Tear or cut all of the meat into bite-size pieces, and set aside.

2. In a very large stockpot, combine the three meats, chopped pirahna plant and reserved blue koopa stock. Bring to a boil, and cook until the pirahna plants are tender, about 45 minutes. Season with salt and pepper to taste. Potatoes can be prepared during this time.

3. Add the potatoes and butter to the stockpot, and cook for about 30 minutes, or until the potatoes are not quite cooked through. Reduce heat to low, and let the soup simmer down. Stir in the half and half cream and milk. Bring the soup to a simmer, and cook for about 15 minutes. Be careful not to curdle the dairy by getting it too hot. Serve soup hot with crackers.

Note:

If blue koopa meat is not available, buzzy beetle meat may be substituted. If this switch must be made, reserve the red koopa broth instead.

Sautéed Super Mushrooms With Onions
Serves 8

Ingredients

4 pound super mushrooms, sliced

4 Large Vidalia onions, minced

6 tablespoons virgin olive oil

2 tablespoons balsamic vinegar

4 cloves garlic, crushed

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/2 teaspoon crushed red pepper flakes

Directions

1. In a large skillet over medium heat, combine the olive oil, balsamic vinegar, and garlic. Add the onions, salt, and red pepper, stirring occasionally with a wooden spoon.

2. Once the onions have begun to release some liquid (but before they are clear), stir in the dried oregano and sliced super mushroom. Sautee for 20-30 minutes, or until tender. Serve with a slotted spoon.

Note:

For a fun twist on this recipe, try substituting two large red bell peppers for each Vidalia onion!

Japanese Goomba Steaks
Serves 4

Ingredients

3 tablespoons soy sauce

1/2 cup peanut oil

2 tablespoons sherry

1 teaspoon grated fresh ginger root

2 cloves garlic, peeled and minced

4 (six ounce) center-cut goomba steaks

Directions

1. In a medium bowl, whisk together soy sauce, peanut oil, sherry, ginger root, and garlic. Fill a large Ziploc bag with the mixture. Place goomba steaks into the bag with the mixture, and shake to coat. Place bag in the refrigerator, and allow the goomba steaks to marinate for at least 4 hours.

2. Preheat grill to high heat and lightly brush grate with peanut oil.

3. Grill goomba steaks 8 to 10 minutes per side, or until the goomba meat flakes easily and is opaque in the center.

Note:

The longer the goomba steaks are allowed to marinate, the more flavorful and tender they will be when cooked. Marinating overnight is recommended.

Traditional Fire Flower Fries
Serves 2

Ingredients

1/3 cup white sugar

2 cups warm water

8 fire flowers, sliced into 1/4 inch strips

6 cups vegetable oil for frying

Directions

1. In a medium bowl, dissolve the sugar in warm water. Soak fire flowers in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

2. Heat oil in deep fryer to 375 degrees F (190 degrees C). Add fire flowers, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt and black pepper to taste.

Note:

Excellent with ranch dressing.