Conceited mushrooms stuffed mostly with themselves
Conceited Mushrooms: Stuffed Mostly with Themselves recipe
Even if you are a person known to contemplate that sort of thing, youve probably never given a great deal of thought to the relative beauty of mushrooms. That calls for a real aesthete! I certainly had never ever considered it until a few months ago when Vikki came home from our local Food Emporium (remember when they used to call them supermarkets or even grocery stores?) one day with a dozen mushrooms that were absolutely gorgeous. These were not your run-of-the-mill brownish buttons sealed with plastic wrap in light blue egg carton-type box. These were two- or three-inch diameter snowy specimens that were to mushrooms what Garbo was to starlets. Certainly not to be sauteed, chopped into spaghetti sauce, or even sliced into a raw salad. These were created to be stuffed and served whole in all their glory. Simple enough, but with what?
Dont bother checking all your favorite cookbooks: one group calls for ingredients I never seem to have readily available, such as snails, fresh clams or oysters, goose-liver, or pickled pigs feet. The other group calls for a combination of not less than nine various herbs and cheeses, involving at least two exotic kitchen appliances, and requires a minimum three cooking processes always including the use of a double boiler, which has never been one of my favorite appliances. Forget all that trouble and concentrate on those luscious mushrooms that demanded stuffing in the first place.… Jim Huff
- 1 pound large mushrooms with intact cap
- 1 cup bread crumbs
- 1 Tablespoon thyme
- 1 Tablespoon parsley
- 2 Tablespoons melted butter
- Salt and pepper to taste
- Stems of mushrooms chopped fine
Wash and dry the mushrooms, snapping the stems out of the caps. Mix the bread crumbs, thyme, parsley, mushrooms, and melted butter in a small bowl. Stuff this mixture into the caps. Place 2 inches under the broiler until heated through. Serve 3 to each guest as hors doeuvres.
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