Mushrooms -- mmmm mmmm mmm
Mushroom Goodies:
about 1 Portabella Mushroom per guest
[choose medium sized, deep, pretty ones]
Another Portabella mushroom per mushroom to be served + one
[this will be the filling. Add other kinds of mushrooms to taste]
Cotswold Cheese—lots
[for 8 mushrooms to serve I usually have at least a pound of cheese—excess can be served with crackers or devoured in peace in the kitchen]
scallions or sweet onions
lemons for zest
Loaf of soft, fresh white bread
[I use buttermilk bread - mmmm mmm]
lotsa butter
[have at least a pound on hand]
olive oil, good salt and fresh ground pepper, cinnamon, nutmeg, cream
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Let me start by saying—
NEVER LET MUSHROOMS OF ANY KIND TOUCH WATER
If there is any matter clinging to the mushrooms, brush it off with a clean towel [or cunning little yuppie/foodie mushroom-brush] The medium in which commercial mushrooms grow is sterile. [It was once steer poop—but now it is sterile!] Mushrooms soak up water like a desert sponge—yukky.
I’m making 7 mushrooms, each about 3 inches across so quantities will be for that amt. I quarter them for serving.
Meanwhile—toast 7 slices of bread allowing them to cool in the toaster. We’re shooting for crispy and golden brown. Then, cut toast into 1/4 inch or smaller cubes.
Take the stems off and cut off any stem ends that are too fibrous. Set aside.
Choose the prettiest, most even of the mushrooms and paint with olive oil—top and bottom. Be generous - about 1 T per, or more depending on size. They’ll drink it right up. That’s good. I used a pastry brush this time but I usually just use fingers.
Lay them out cup-side-up on a shallow pan. Place under the broiler [far away] until they are bubbling with juice in the middle. Remove carefully not spilling juice and set aside. They’ll reabsorb the juice.
Put 1 stick of butter in each of two frying pans and brown it gently. Dump in bread cubes to cover the bottom in one layer. Add butter if necessary to coat all cubes. Grind pepper over top. Toast in pans ‘til gently dark golden browned and crispy through and through—no sog allowed. Leave in pans to cool then transfer to bowls. Don’t bother cleaning the pans yet, the mushrooms will be cooked in them and the leftover butter and crumbs will add to the whole.
Drag out the ol’ Cuisineart, plop in the S blade, and mince up the stems and remaining mushrooms to tiny chunks. Set aside.
Mince up 1/2 a sweet onion or equivalent in shallots ‘til liquidy. Mince up a handful of parsley, too.
Grate Cotswold cheese.
Put olive oil in the two pans and heat. Add onions evenly. When onions are golden add minced up mushroom bits evenly. Keep moving for a while until they steam.
This is the delicate part: adding cinnamon. I use the already ground stuff cuz you only want the tiniest tiniest tiniest amount. Waaaay less than a pinch or even a dusting. I dust it over the sink and then over the pan just so I can see a liiiiitle bit falling thru the air. STOP too soon. Mix it around and taste—more mushroomy? Ahhh, see. And you thought I was crazy.
Do the same with the nutmeg—only less.
Cover to keep the juices. Keep an eye on ‘em and stir occasionally. Add parsley. Grind pepper and a little salt. Keep tasting.
When they’re all hot and juicy, add the toasty bread crumbs evenly. Not too many. Keep tasting.
Then transfer to a bowl and add the cheese. Keep tasting. Let cool.
When about half-cooled, add the shredded cheese. It will absorb right in. Keep adding and keep tasting.
It will be getting kinda heavy tasting about now—time for lemon zest!
Be sure to use only the colored part—the white part adds nothing but bitterness [kinda like blue-staters...] I used all three lemons worth, but they vary so keep tasting.
Now, let it rest a while.
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Cup the mushroom cap in the palm of your hand and press the filling into the corners [??] and under the edges. Make sure ya leave the rim of the mushroom cap uncovered to keep the filling in. I’ve found that mounding it up and smoothing with a spatula keeps it together after broiling and when serving. Compress it well.
I’m gonna top them with some grated Beemster XO that I tasted in the market and bought on impulse. Also good is Vella Dry Jack. It’s not necessary to top, tho. The rest of the toasty bread bits would be pretty, too.
When ready to serve, put under the broiler—far away—until golden and warmed thru. about 10 mins, but keep an eye on ‘em.
[if they’re too dry, add a little cream. More cream and/or butter never hurt any dish...]
That is one of the most beautiful things I’ve ever seen.
Claire, I think I love you.
Posted by Jim on 11/23/05 at 09:42 AMExtra mushrooms for Jim!!!
Posted by Claire on 11/23/05 at 12:43 PMClaire,
I’m not a cook, so perhaps you’ll forgive my ignorance if I ask why mushrooms are to never come into contact with water? Do they explode? Turn into Liberals? Grow teeth that bite and claws that catch? /silliness off
I’m honestly brimming with curiosity.
Posted by on 11/24/05 at 02:57 PMWell, aside from the vicious, Libby teeth capable of inflicting a nasty bite part, mushrooms absorb water and become sorta, well… mushy. Alton Brown—the Mythbusters of the culinary world—says I’m dead wrong about that, but when I see them absorb the painted on olive oil, I wish to take no chances. Esp. since Portabellas are just waaaay overgrown Crimini [I think] and can be a little on the less-than-fresh-picked side by the time they reach the market.
Other than that—try this recipe. It’s so easy anyone can do it! No previous experience required.
Posted by Claire on 11/25/05 at 09:13 AMThanks, Claire. I’m gonna try the recipe.
Uh....Portabellos don’t bite too hard, do they?
Posted by on 11/25/05 at 06:22 PMnot if ya don’t get ‘em wet!
; >
Posted by Claire on 11/26/05 at 09:10 AM
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