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Full Online Book HomeLearning KitchenVegetables - Stuffed Mushrooms By Polar Bear
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Vegetables - Stuffed Mushrooms By Polar Bear Post by :Jedda Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2487

Click below to download : Vegetables - Stuffed Mushrooms By Polar Bear (Format : PDF)

Vegetables - Stuffed Mushrooms By Polar Bear

2 lb large mushrooms (about 4 doz)
1 batch stuffing (below) (Spinach-Feta is probably the most popular)
2 tbsp peanut (or olive) oil
1/2 tsp salt


Remove stems from mushrooms. Use for stuffing where specified or reserve for another use. Prepare stuffing (or half batches of two stuffings).

Brush oil in a 12 inch saute pan (or divide between two 10 inch pans); add caps upside down and sprinkle with salt; drizzle 2 T water in pan. Cook covered until pan starts to steam; uncover and saute until moisture evaporates, 10 to 15 minutes; flip and cook off moisture again, about 5 minutes. Drain on paper towels. May be prepared ahead to this point; chill.

Divide stuffing among caps and place on parchment-lined baking sheets. Cook in 350 degree oven until heated through (and cheese melts, if applicable), 15 to 20 minutes. Serve immediately.


Stuffings:

Anchovy: Chop stems finely. Saute 2 cl minced garlic, 2 med minced shallots and 2 slices finely chopped bacon until just tender, 2 to 3 minutes; add stems and saute until moisture evaporates, 10 to 15 minutes. Stir in 4 med minced anchovy fillets, 1/4 c plain dry bread crumbs and 1/2 tsp black pepper. Divide mixture among caps. Toss 1/4 c bread crumbs with 2 tbsp melted butter and sprinkle over.

Bacon: Chop 1/2 lb bacon finely; saute just until most of the fat renders out; spoon off all but 4 tbsp. Chop stems finely and saute 3 minutes with bacon. Add 1 c dry white wine, 2 tbsp chopped fresh parsley and 1/2 tsp black pepper; saute until moisture evaporates, 10 to 15 minutes.

Chicken Liver: Chop stems; saute in 2 tbsp butter with 1/2 med chopped onion and 1/2 tsp each salt and black pepper until moisture evaporates, 10 to 15 minutes. Cut 1/4 lb bacon in 1/4 inch dice. Drain and trim 1 lb chicken livers; cut in 1/4 inch dice. Saute bacon until just crisp; add remaining 1/2 med chopped onion and saute until just tender, about 5 minutes. Add livers and saute until just cooked through, about 5 minutes; stir in 1 tsp chopped fresh sage. Puree in food processor, then stir into mushroom mixture. Sprinkle stuffed caps with 2 tbsp fresh bread crumbs.

Chorizo & Beans: Remove 1/2 lb Mexican Chorizo (preferably home made, or a premium commercial brand) from casings; saute until just cooked through, about 10 minutes; drain on paper towels and place in food processor. Drain 16 oz canned black, pinto or other beans and add to sausage; simmer packing liquid over high heat until reduced to a thick glaze, about 2 tbsp; scrape into food processor. Pulse until finely chopped but not pureed. Sprinkle stuffed mushrooms with 4 tbsp finely chopped fresh cilantro.

Escargot: Rinse 9 oz (drained weight) canned escargot (snails); blot dry on paper towels and chop finely. Or, substitute 10 oz finely chopped jarred oysters. Combine 4 cl minced garlic, 3 tbsp minced shallot, 1/4 c chopped fresh parsley, 4 tbsp each softened butter and dry bread crumbs, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne; stir in escargot.

Garlic-Parmesan: Chop stems; saute in 2 tbsp butter with 8 cl minced garlic until moisture evaporates, 10 to 15 minutes. Stir in 1 c each fresh bread crumbs and parmesan (and/or romano) and 2 tbsp chopped fresh parsley. Dry jack, manchego or other cheese may be substituted for the parmesan.

Ham & Cheese: Chop stems; saute in 2 tbsp butter with 1 sm chopped onion and 1/2 tsp black pepper until moisture evaporates, 10 to 15 minutes; let cool. Add 1/2 c fresh bread crumbs, 1 lg beaten egg and 1 c (1/4 lb) each finely grated gruyere and finely chopped black forest or other medium-cured ham. Drizzle stuffed mushrooms with 2 tbsp melted butter and sprinkle with another 2 tbsp fresh bread crumbs.

Lamb: Chop stems; saute in 2 tbsp olive oil until moisture evaporates, 10 to 15 minutes. Add 1 lb ground lamb, 2 med minced shallots, 2 tbsp chopped fresh mint, 1 tsp salt and 1/2 tsp black pepper; saute until just cooked through. Toss 2 tbsp plain dry bread crumbs with 2 tbsp melted butter; sprinkle over stuffed caps.

Sausage: Chop stems; saute in 2 tbsp olive oil until moisture evaporates, 10 to 15 minutes. Remove casings from 3/4 lb sausage (e.g., Italian or Spanish Chorizo) and add to mushroom mixture with 4 cl minced garlic; saute until just cooked through, crumbling finely, about 10 minutes. Stir in 2 tbsp chopped fresh cilantro or parsley.

Spinach & Feta: Saute 1 med chopped onion in 2 tbsp olive oil until golden, 15 to 20 minutes. Add 4 cl minced garlic, 1/4 c chopped walnuts, 1/2 tsp salt and 1/4 tsp each cayenne and nutmeg; saute 5 minutes. Add 10 oz frozen spinach (thawed, drained well and finely chopped) and 4 tbsp chopped fresh dill weed; saute 5 minutes; let cool 10 minutes. Add 6 oz finely-crumbled feta (preferably barrel-aged) and 1/2 tsp black pepper.
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