I bought some older mushrooms at my local fruit & veggie stand today because
the price was too good to pass up. $1.00 USD for the stuffable size caps,
16 oz. of shrooms. They're going for over $2 for the same size in the
"regular" market.

Thing is, I don't have much to stuff them with, but I need to use them ASAP.

Is just stuffing them with onion, celery, garlic, (stems, of course!),
cheese and butter enough, do you think? I may still have some parsley that
needs to go, as well.

It's getting towards the end of the payweek, so going to the store for crab
or shrimp or lemon or whatever, isn't an option. I have to use what I have
on hand.

So, are just simple ingredients enough? I have egg, no mayo, I can crush
croutons for breadcrumbs, so that will work........

What do you think?

kili

kilikini > wrote:

> Thing is, I don't have much to stuff them with, but I need to use them ASAP.
>
> Is just stuffing them with onion, celery, garlic, (stems, of course!),
> cheese and butter enough, do you think? I may still have some parsley that
> needs to go, as well.

That's more than enough for the recipe I posted in the "Stuffed
mushrooms" thread 10 days ago, to which your celery and parsley can be
added. You'd also want some tomatoes, but they are just needed for some
contrast and acidity.

Victor

"The Ranger" > wrote in message
...
> On Wed, 03 May 2006 21:15:09 GMT, "kilikini"
> > wrote:
> > I bought some older mushrooms at my local fruit & veggie
> > stand today [..] the stuffable size caps,
> [snip]
> > What do you think?
>
> If you go through with the bread crumbs, they'll be bland.
>
> You can fry 'em up with an egg-washed batter (any beer in your
> stores?) What about any crumble-cheeses (feta, blue, gorgonzola?)
> Garlic?
>
> I have learned to keep a wedge of blue and a slab o' bacon on hand for
> just such occasions.
>
> The Ranger
> --

No crumbled cheese, but I forgot the hubby told me today that he did buy
bacon. Oh, and in *this* house, there's always beer! I didn't even think
about beer battered fried shrooms........... hmmmmmm. I'm thinkin' in a
whole new direction now. Thanks for the idea!

kili

On Wed, 03 May 2006 21:15:09 GMT, "kilikini"
> wrote:
> I bought some older mushrooms at my local fruit & veggie
> stand today [..] the stuffable size caps,
[snip]
> What do you think?

If you go through with the bread crumbs, they'll be bland.

You can fry 'em up with an egg-washed batter (any beer in your
stores?) What about any crumble-cheeses (feta, blue, gorgonzola?)
Garlic?

I have learned to keep a wedge of blue and a slab o' bacon on hand for
just such occasions.

The Ranger
--
Greeks like me have a basic flaw - we tend to build watches when
people only want the time.
-- Dimitri, ACC Aug. '05

Kili wrote:

> I bought some older mushrooms at my local fruit & veggie stand today
> because
> the price was too good to pass up. $1.00 USD for the stuffable size caps,
> 16 oz. of shrooms. They're going for over $2 for the same size in the
> "regular" market.
>
> Thing is, I don't have much to stuff them with, but I need to use them
> ASAP.
>
> Is just stuffing them with onion, celery, garlic, (stems, of course!),
> cheese and butter enough, do you think? I may still have some parsley
> that needs to go, as well.
>
> It's getting towards the end of the payweek, so going to the store for
> crab or shrimp or lemon or whatever, isn't an option. I have to use what
> I have on hand.
>
> So, are just simple ingredients enough? I have egg, no mayo, I can crush
> croutons for breadcrumbs, so that will work........
>
> What do you think?

I wrote a pretty long post about stuffed mushrooms back around Valentine's
Day. Reading over that post prompts a few questions:

Do you have any saltines? Cracker crumbs work better than bread crumbs.

Do you have any dried thyme? Mushrooms and thyme are a very good
combination.

Do you have any sherry? You need something to moisten the filling a bit,
and sherry works very well.

I do recommend Googling for my earlier post; those who followed the
directions were quite happy with the results.

Bob

kilikini wrote:
> Thing is, I don't have much to stuff them with, but I need to use them ASAP.
>
> Is just stuffing them with onion, celery, garlic, (stems, of course!),
> cheese and butter enough, do you think? I may still have some parsley that
> needs to go, as well.

It is more than enough. I made some smaller ones just yesterday with
only garlic butter, cream cheese and a tiny bit of parm added. If you
like shooms to begin with, then just a bit of butter would be enough.

I also suffed some jalapenos and anaheims (I think) with the same
stuffing, and topped a few crostini (ok, a sliced baguette from the
store, slices coated with a little oil) with it. Bake at 415 for about
15 minutes, or until crispy. The shrooms and peppers take longer.

It all went very well with chicken fajitas and garlic string beans.

Dean G.

"Bob Terwilliger" > wrote in message
...
> Kili wrote:
>
> > I bought some older mushrooms at my local fruit & veggie stand today
> > because
> > the price was too good to pass up. $1.00 USD for the stuffable size
caps,
> > 16 oz. of shrooms. They're going for over $2 for the same size in the
> > "regular" market.
> >
> > Thing is, I don't have much to stuff them with, but I need to use them
> > ASAP.
> >
> > Is just stuffing them with onion, celery, garlic, (stems, of course!),
> > cheese and butter enough, do you think? I may still have some parsley
> > that needs to go, as well.
> >
> > It's getting towards the end of the payweek, so going to the store for
> > crab or shrimp or lemon or whatever, isn't an option. I have to use
what
> > I have on hand.
> >
> > So, are just simple ingredients enough? I have egg, no mayo, I can
crush
> > croutons for breadcrumbs, so that will work........
> >
> > What do you think?
>
> I wrote a pretty long post about stuffed mushrooms back around Valentine's
> Day. Reading over that post prompts a few questions:
>
> Do you have any saltines? Cracker crumbs work better than bread crumbs.
>
> Do you have any dried thyme? Mushrooms and thyme are a very good
> combination.
>
> Do you have any sherry? You need something to moisten the filling a bit,
> and sherry works very well.
>
> I do recommend Googling for my earlier post; those who followed the
> directions were quite happy with the results.
>
> Bob
>
>

No Saltines, but I do have both thyme and time. :~)

kili

"Dean G." > wrote in message
oups.com...
>
> kilikini wrote:
> > Thing is, I don't have much to stuff them with, but I need to use them
ASAP.
> >
> > Is just stuffing them with onion, celery, garlic, (stems, of course!),
> > cheese and butter enough, do you think? I may still have some parsley
that
> > needs to go, as well.
>
> It is more than enough. I made some smaller ones just yesterday with
> only garlic butter, cream cheese and a tiny bit of parm added. If you
> like shooms to begin with, then just a bit of butter would be enough.
>
> I also suffed some jalapenos and anaheims (I think) with the same
> stuffing, and topped a few crostini (ok, a sliced baguette from the
> store, slices coated with a little oil) with it. Bake at 415 for about
> 15 minutes, or until crispy. The shrooms and peppers take longer.
>
> It all went very well with chicken fajitas and garlic string beans.
>
> Dean G.
>

Shoots, I forgot I had cream cheese, too! See? This is why it's good to
ask!

kili

Bob Terwilliger wrote:

> I wrote a pretty long post about stuffed mushrooms back around Valentine's
> Day. Reading over that post prompts a few questions:
>
> Do you have any saltines? Cracker crumbs work better than bread crumbs.
>
> Do you have any dried thyme? Mushrooms and thyme are a very good
> combination.
>
> Do you have any sherry? You need something to moisten the filling a bit,
> and sherry works very well.
>
> I do recommend Googling for my earlier post; those who followed the
> directions were quite happy with the results.
>


Oh gawd, they ROCKED MY WORLD! Best stuffed mushrooms I've ever had,.
hands down. Google his post. You won't regret it.

kilikini wrote:
> I bought some older mushrooms at my local fruit & veggie stand today because
> the price was too good to pass up. $1.00 USD for the stuffable size caps,
> 16 oz. of shrooms. They're going for over $2 for the same size in the
> "regular" market.
>
> Thing is, I don't have much to stuff them with, but I need to use them ASAP.
>
> Is just stuffing them with onion, celery, garlic, (stems, of course!),
> cheese and butter enough, do you think? I may still have some parsley that
> needs to go, as well.
>

That sounds fine along with the crumbs.

gloria p

"Jude" > wrote in message
ups.com...
> Bob Terwilliger wrote:
>
> > I wrote a pretty long post about stuffed mushrooms back around
Valentine's
> > Day. Reading over that post prompts a few questions:
> >
> > Do you have any saltines? Cracker crumbs work better than bread crumbs.
> >
> > Do you have any dried thyme? Mushrooms and thyme are a very good
> > combination.
> >
> > Do you have any sherry? You need something to moisten the filling a
bit,
> > and sherry works very well.
> >
> > I do recommend Googling for my earlier post; those who followed the
> > directions were quite happy with the results.
> >
>
>
> Oh gawd, they ROCKED MY WORLD! Best stuffed mushrooms I've ever had,.
> hands down. Google his post. You won't regret it.
>

Oh, you tried them! Since I also have sherry, all I need are the saltines.
I can possibly get those today. Thanks.

(And I have enough mushrooms still, to stuff half and fry the other half.)

kili

"Bob Terwilliger" > wrote in message
...
> Kili wrote:
>
> > I bought some older mushrooms at my local fruit & veggie stand today
> > because
> > the price was too good to pass up. $1.00 USD for the stuffable size
caps,
> > 16 oz. of shrooms. They're going for over $2 for the same size in the
> > "regular" market.
> >
> > Thing is, I don't have much to stuff them with, but I need to use them
> > ASAP.
> >
> > Is just stuffing them with onion, celery, garlic, (stems, of course!),
> > cheese and butter enough, do you think? I may still have some parsley
> > that needs to go, as well.
> >
> > It's getting towards the end of the payweek, so going to the store for
> > crab or shrimp or lemon or whatever, isn't an option. I have to use
what
> > I have on hand.
> >
> > So, are just simple ingredients enough? I have egg, no mayo, I can
crush
> > croutons for breadcrumbs, so that will work........
> >
> > What do you think?
>
> I wrote a pretty long post about stuffed mushrooms back around Valentine's
> Day. Reading over that post prompts a few questions:
>
> Do you have any saltines? Cracker crumbs work better than bread crumbs.
>
> Do you have any dried thyme? Mushrooms and thyme are a very good
> combination.
>
> Do you have any sherry? You need something to moisten the filling a bit,
> and sherry works very well.
>
> I do recommend Googling for my earlier post; those who followed the
> directions were quite happy with the results.
>
> Bob
>
>

I found your post, Bob, and I put it into my cooking software - with you
listed as the source, of course. I think they're on the menu either tonight
or tomorrow night because I just realized that I have Ritz crackers which
would work in place of saltines. Yay!

kili

kilikini wrote on 04 May 2006 in rec.food.cooking

> I found your post, Bob, and I put it into my cooking software - with
> you listed as the source, of course. I think they're on the menu
> either tonight or tomorrow night because I just realized that I have
> Ritz crackers which would work in place of saltines. Yay!
>
> kili
>
>

What is to stop someone from using say...chicken stock instead of water
to re-hydrate the dried wild mushrooms?

@@@@@ Now You're Cooking! Export Format

Bob's Stuffed Mushrooms

none

vegetable-oil cooking spray
4 large mushrooms or 6 button mushrooms
~~~~~
2 ounces fresh wild mushrooms
----- or 1 oz dried wild mushrooms
~~~~~
1 large garlic clove
2 tablespoons olive oil
~~~~~
salt; plus
freshly ground black pepper; to taste
~~~~~
1 shallot, finely chopped
1 pinch of dried thyme leaves
2 teaspoons sweet sherry
1 generous tbsp crushed saltine crackers
2 teaspoons minced fresh parsley leaves
1 tablespoon freshly-grated parmesan cheese

If the wild mushrooms are dried, rehydrate them in plenty of warm water.
Let them soak for 15 minutes, then squeeze them in a towel to remove
excess liquid. Chop (fresh or rehydrated dried) wild mushrooms finely.

Line a cookie sheet or other low-sided pan with foil and spray with
vegetable-oil cooking spray. Remove mushroom stems. Using a teaspoon or
melon baller, scrape the gills from each mushroom. Reserve stems and
gills for some other use or discard.

Using mini-chopper, garlic press, or mortar and pestle, incorporate HALF
the garlic into ONE TABLESPOON of the oil. (You're after a smooth
purée.) Brush the mushroom caps with the garlic-oil purée and then salt
and pepper them. (You should have a little bit of the garlic-oil purée
left over.) Arrange the mushroom caps on the pan; do not crowd.

Adjust oven rack to lowest level and preheat oven to 425F.

Heat the remaining tablespoon of oil in a small skillet. Add shallot and
sauté until soft and golden, just a couple minutes. Press the remaining
garlic into the skillet at the last minute. Add chopped wild mushrooms
and thyme; lightly season with salt and pepper. Cook until liquid
evaporates, 2-3 minutes. Add sherry and simmer for about 15 seconds to
burn off some of the alcohol.

Transfer mixture to a small bowl. Stir in cracker crumbs, parsley, and
about three-quarters of the Parmesan cheese. Stuff mushrooms with that
mixture, then sprinkle the remaining Parmesan cheese over the top of the
mushrooms. Lightly brush the mushrooms with the remaining garlic-oil
purée and roast until caps and filling are well-browned, about 20
minutes. Let cool for 5 minutes, transfer to serving dishes, and serve.


** Exported from Now You're Cooking! v5.73 **



--
-Alan

"Mr Libido Incognito" > wrote in message
...
> kilikini wrote on 04 May 2006 in rec.food.cooking
>
> > I found your post, Bob, and I put it into my cooking software - with
> > you listed as the source, of course. I think they're on the menu
> > either tonight or tomorrow night because I just realized that I have
> > Ritz crackers which would work in place of saltines. Yay!
> >
> > kili
> >
> >
>
> What is to stop someone from using say...chicken stock instead of water
> to re-hydrate the dried wild mushrooms?
>

(recipe snipped)

Maybe if it's homemade stock, but otherwise it may make the mushrooms too
salty, IMO.

I'm thinking for dinner tonight I will make lime-marinated grilled Mahi-Mahi
with Bob's mushrooms. I was going to use some fresh green beans, but I've
had some lettuce in the crisper for a while, so I'm leaning more towards a
salad.

kili

kilikini wrote on 04 May 2006 in rec.food.cooking

> I'm thinking for dinner tonight I will make lime-marinated grilled
> Mahi-Mahi with Bob's mushrooms. I was going to use some fresh green
> beans, but I've had some lettuce in the crisper for a while, so I'm
> leaning more towards a salad.
>
> kili
>

Tender crisp Green Beans go well in a salad

--
-Alan

Alan wrote:

> What is to stop someone from using say...chicken stock instead of water
> to re-hydrate the dried wild mushrooms?

Yes you could, provided you balanced the salt content. Also, you could leave
the wild mushrooms out entirely and use the stems from the button mushrooms
instead. I tailored that recipe specifically for Jude, who doesn't eat
chicken and who wanted a wild-mushroom filling for Valentine's Day.

Bob

Bob Terwilliger wrote:
> Alan wrote:
>
> > What is to stop someone from using say...chicken stock instead of water
> > to re-hydrate the dried wild mushrooms?
>
> Yes you could, provided you balanced the salt content. Also, you could leave
> the wild mushrooms out entirely and use the stems from the button mushrooms
> instead. I tailored that recipe specifically for Jude, who doesn't eat
> chicken and who wanted a wild-mushroom filling for Valentine's Day.
>
> Bob

=) you rock

ps, very aphrodesiac mushrooms!!!