Mushrooms should be perfectly fresh and beautiful looking when you eat them, so buy them when you want them and eat them soon... otherwise they're not at their best. This is particularly true for this dish, which does want to be made with cosmetically perfect mushrooms.
Basically, this is a custard, there are no set amounts given for this recipe... use your senses/taste. If you end up with enough mushroom saute that you need to use more than 1/2 cup of cream in the stuffing (say 8 or more mushroom caps), then add a second egg... or add a second egg anyway, it won't kill things to do so. I use large eggs, maybe yours are small. These things are variables.
- Portobello Mushrooms
- Cremini Mushrooms (or other mixed mushrooms)
- Heavy cream (18% or 35%)
- Garlic
- Breadcrumbs or cracker crumbs
- Egg (beaten)
- Parmesan Cheese
Stuffed Portobellos
Take some Portobello mushrooms and remove the stems...and dig out a bit of the flesh from the caps with a small knife, setting the caps aside on a cooking tray. Then buzz the mushroom bits up in a food processor, with some Cremini mushrooms (no point buying Portobello's to do this with, I prefer the taste of Creminis and they are cheaper).
Sauté the ground mushrooms in butter with some, cream, garlic and salt until it's cooked, then add some breadcrumbs, egg, and parmesan cheese, pack it into the mushroom caps and bake at 350º for about 25 minutes, until it's set.
Serve alone or with Mushroom Gravy
Saute some mushrooms in butter with some salt and garlic, when the mushrooms are browned on both sides, add some water , cover and steam briefly. Add sour cream, season to taste and serve.
A supertaster with a lifelong passion for food, Gayle's training was at the elbow of her Grandfather and at the Broadcast School of the Galloping Gourmet. She made her first pie at 8 years old and was baking bread solo by 10.
Gayle has written and illustrated a cookbook, Easy Date Oven, that will be published by CanadianFoodies in early 2012.
