This is a family recipe that is sure to make you the celebrity of any potluck you attend. While absolutely vegetarian, these mushrooms come out savory and "meaty" because of the walnuts and breadcrumbs. They are also quite easy, making even the most amateur cook look like a seasoned chef :)
20 white button mushrooms
3 tbs butter
1 clove garlic, minced
2 shallots or 1/2 red onion, finely chopped
1 cup bread crumbs (you can make these by putting stale or toasted bread in the food processor)
1/2 cup finely chopped walnuts
2 tbs dry sherry (always buy Spanish sherry)
1 tbs worchestershire sauce
3 tbs grated parmesan cheese
1/2 tsp thyme
salt and pepper
Remove the stems from the mushrooms, cut away tough or dark ends, and chop the stems into 1/4 inch cubes or so. Melt butter in medium skillet. Add stem pieces, onion, and garlic. Saute until starting to brown slightly. Add the rest of the ingredients. Stir until everything is moist and hot. Use more sherry if it's too dry. Arrange the caps open-side up in a baking pan. Mound stuffing on top of each cap. It's OK to really mountain it up above the top of the cap. Bake 15-20 mins. at 400, until the mushrooms start to give up their liquid (they will look wet and a little shrunken instead of dry and stiff).
Serve hot. Yum.
No comments:
Post a Comment