Mushrooms - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Mushrooms (/showthread.php?tid=89544) |
Mushrooms - Gourmet_Mom - 11-02-2009 Pioneer Woman posted a recipe today I wanted to share...the idea anyway. If you're interested, you can check it out. I'm not sure if I can post it here, so if you want me to, let me know if it's okay. ANYWAY, here's the jist of it: saute 'shrooms in butter briefly, crowd in a baking dish, saute: parsley, green onions, and garlic. Stuff mushrooms with Brie and top with the onion mixture. Bake. This just sounds wonderful! I think I'll HAVE to give this a trial run before the holidays to see if they're holiday worthy. Re: Mushrooms - chef_Tab - 11-02-2009 How can they NOT be holiday worthy?? Mushrooms and brie, of course its going to be great! On the other hand, send some to me just to be sure, you will want that second opinion....teehee Re: Mushrooms - labradors - 11-02-2009 Sounds good, Daphne. Would be interesting to compare and contrast it with the Julia Child recipe. Having tried a LOT of stuffed mushrooms over the years (decades), I have been underwhelmed, consistently, when people stuff the mushrooms with crab, sausage, and the like. It's not that they aren't good - just that the mushroom flavour seems to get lost, and the shrooms, themselves, become little more that convenient, bite-sized holders for the stuffing. The Julia Child recipe, on the other hand, is much more minimal (despite the steps involved), and actually highlights the mushrooms, rather than relegating them to being mere carry-alls. What you described sounds as though it would go better with the mushrooms than sausage or crab stuffing mixtures, so please do post it. As an affirmed shroomaholic, I am eager to try it, and I offer, in exchange, the Julia Child recipe: Julia Child's Stuffed Mushrooms (Champignons Farci) Serves 6 Ingredients
P.S.: If you do the math, you'll see that it's supposed to be two shrooms per person. Balderdash! I can't remember when we did NOT double the recipe, and there were only three of us! Re: Mushrooms - Old Bay - 11-02-2009 Absolutely!!! Tell a little tale about the Indians, hunter-gatherers--people love stories--I would fix that in a minute. BS it up--the dish will be even better. Re: Mushrooms - labradors - 11-02-2009 Just realised that "Pioneer Woman" is one of those blogs that everyone but me reads, so I searched for and found it. So you don't have to worry about whether she thinks it's okay for you to post the recipe here, I'll just post the permalink HERE for anyone who wants to check it out. Of course, remember: if you love mushrooms as much as I, remember to check out my favourite mushroom-recipe site. I've already made 13 recipes from that site (and posted almost all of them here)! Re: Mushrooms - Gourmet_Mom - 11-02-2009 The biggest difference is that you put a CUBE of the cheese (cut to fit) in the cap and top with the onion mixture...no cream. The CUBE of cheese is what got me! Bill, I'm wondering how this would be with a cube of Gruyere...They cook for 15 minutes at 350. Here's a picture: Re: Mushrooms - labradors - 11-02-2009 One of the things I like about the Julia Child recipe is that the grated Swiss makes a delicate coating on top of the shrooms, but these cubes (or "pillows," if you will) of Brie do sound interesting. I'm sure Gruyère, Jarlsberg or Emmentaler (or any other GOOD Swiss - not American Swiss) would work well, as would Camembert (which is usually my preference over Brie). Another thought that comes to me right away is to use Manchego, but I'll need to taste the original recipe, with its intended ingredients, first, before deciding upon that one. Re: Mushrooms - Gourmet_Mom - 11-02-2009 I know what you mean about a delicate topping of cheese, but like you said, the "pillows" of cheese just "spoke to me". Like you, I will definitely make them as written the first time, but I think other cheese would be nice. I haven't tried smoked cheese...wonder if that would work with the 'shrooms? I hadn't thought about Swiss...that's William's favorite. Re: Mushrooms - labradors - 11-02-2009 Don't forget: Gruyère, Jarlsberg and Emmentaler ARE varieties of Swiss, each with its own flavour nuances, and the "Swiss" cheese made in America (although SOME of it isn't too bad) is NOTHING like those others. Shall be checking the supermarket for fresh mushrooms tomorrow. If they don't have any (it's NOT an everyday item around here), I shall send an email to the friend who orders them (directly - not through the supermarket), and order some. He orders every two weeks, but I'm not sure if this is an on or off week. Unless the supermarket happens to have fresh mushrooms from their suppliers, the mushrooms I get are grown in the town of Zamorano, which is known (at least here, anyway) for its produce. Mushrooms are not that commonly used here (mostly by us Gringos), so ordering them from Zamorano is roughly the equivalent of saying that I'm in Orlando and need to order them from Miami; or in Philly, and need to order them from Pittsburgh). That's why I'll go through periodic spates of recipes for mushroom this, mushroom that, and mushroom the other. As long as I'm getting them, anyway, I'll order three or four pounds of them and just shroom out for a while. They're not cheap, though (about $4.75/lb), so it's not something I can do as often as I would like. If I do wind up having to order them, you can expect to see me posting another bunch of mushroom recipes around the same time. Re: Mushrooms - Old Bay - 11-02-2009 Quote: Gruyere is the best Swiss--I love it!! |