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November 2017 Newsletter

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The Dining Car


This recipe is from “Spirit of Washington Dinner Train”
Chicken Breast Stuffed with Wild Mushrooms and Smoked Gouda
Last month we had the recipe for the chicken now the recipe for Wild Mushrooms and smoked Gouda Stuffing.

Before you Begin: You’ll need: large skillet, grater

6 oz. crimini mushrooms              4 oz. diced yellow onion

6 oz. Portobello mushrooms          2 Tbsp. chopped garlic

6 oz. shitake mushrooms               2 cups red wine

6 oz. oyster mushrooms                 2 cups beef broth

4 oz. lightly salted butter               2 cups grated smoked Gouda cheese


Remove stems from mushrooms, clean, and slice about 1/8 inch thick. In a large skillet over medium heat, melt butter and sauté diced onion in until lightly browned or caramelized, about 5 minutes. Add mushrooms and garlic and continue to sauté until tender, about 10 more minutes. Add wine and beef broth and bring to a boil. Reduce heat to low and let simmer until liquid has reduced until almost dry. Remove and let cool. After mixture is completely cool, mix with smoked Gouda and portion into six balls.