Recipe Detail Cathe's Stuffed Mushrooms

Cathe's Stuffed Mushrooms

1/2 lb Mushrooms
(w/ big caps) 1 md Onions, chopped
finely
1/2 c Clam juice 3 T Sauterne wine 1/4 c Bread crumbs 3 t Butter
1/2 c Half and half 3 T Parmesan cheese Pop stems out of shrooms (don't tear cups). Cut stems up finely. Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn. Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan. Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and o oz e juice, getting brown. If unsure, taste. Vicki's notes: * Don't cut mushrooms too finely. * Try adding crumbled bacon to mixture.


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