Monday, September 29, 2008

stuffed mushrooms.

when i spotted this recipe in my new native foods cookbook, i knew it would only be a matter of days before i had to try it out. i bought a dozen of big ol' white mushrooms at the market over the weekend...with this recipe in mind. today i went to the market again and got the last few ingredients i needed (shallots and parsley). i came home and hardly put my bag down before i got to work! i cleaned the mushrooms with a damp paper towel and removed the stems. then i finely chopped the stems and 4 shallots and sautéed them in a few tablespoons of olive oil. when they were soft and translucent, i added 1/2 cup of bread crumbs and 1/2 cup soy milk a minute later, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. finally, i removed the pan from the heat and added 1/4 cup chopped fresh parsley. i stuffed each mushroom with a heaping spoonful and placed them on an oiled and foil-lined baking sheet. then i put them in a 350 degree oven for about 15 minutes and they were good to go! i let them cool for a just a few minutes...that was as long as fred and i could wait before we had to try one. we went nuts! they were so good. our friend pavel popped in later this evening as fred had the plate of mushrooms next to him. he offered pavel one...and then another...and before we knew it...they were gone. another success from native foods!

fred scale: 5...hands down!


Julie said...

Wow, those look amazing! You've persuaded me to try them! Good job, Jessie! By the way, the book often calls for soymilk and I just use regular milk. I don't know if there's anything special about the way it reacts, but I think they only use it because it's a vegan cookbook. So if you don't want to buy soymilk... Ha en bra dag, lilla vän!

Julie said...

And congrats on the first "Fred Scale 5!!"