First up was "Stuffed Mushrooms a la Chase!" I usually make my mushrooms the same way, except I never used green onions or cheddar cheese. I used shallots and parmigiano-reggiano! These came out great. I love the addition of the cheddar!
recipe from Chase at the CF
20 large white mushrooms
1/3 cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 cups bread crumbs more or less if needed
Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor.) Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven. which is what I usually do.)
Bake at 375 for 12-15 minutes or until the caps are nice and soft.
and then on to Broiled Mushrooms in Snail Butter, which sounds so much better in French, Beurre d'Escargots! Talk about a great lunch! I'm all about the nibbles, rather than a meal! Soak the butter up with a nice crusty piece of baguette from the bakery, freshly baked, doesn't get any better! Serve along with a small salad. and don't forget the wine!
The family got a little gaggy at the thought when I first mentioned snail butter, but once they realized no snails were involved, it was fine! Now to work on blue cheese with them!
Broiled Mushrooms in Snail Butter
White Mushrooms, Cremini, whatever you like. Discard the stems, clean the caps however you do
3 garlic cloves (or more if you like)
1 stick of butter (mine comes straight from the frig and into the food processor, cut it in pieces to help it mush up better!)
1 shallot (chopped)
salt and fresh ground pepper
a bunch of fresh parsley, chopped
1 lemon (Meyer, if you can find one!)
Make sure you use a broiler-safe dish!
Whiz it all except the parsley, in the food processor until smooth, and then spoon into mushroom caps. Squeeze lemon juice on top, as much as like, we like a lot! and broil until it's bubbling and the caps have softened! Sprinkle the chopped parsley over it and serve with a crusty bread to sop up the juices! Best part! You can freeze the snail butter and use it on anything if you have left over. Great on steak, fish or vegetables!
and when you're stuffed and have to get the dishes done, here's a tip to make cleaning up that buttered bowl and blade from the food processor. Put a drop, and I'm not kidding only a drop, of liquid dish detergent and a little bit of warm water in the food processor and then whizz away! You'll have a very clean bowl and blade when you're done. and bubbles galore!
It was a really nice day for a mushroom lunch, but then we're not too picky, anything goes, so lunch the other day was Ravioli from a can! You can gag if you want to, but hey, I like airplane food, too. Sometimes.