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