thanksgiving stuffed mushrooms

i mentioned in gobble gobble that i’d be blogging up until the big day with tips and recipes for thanksgiving.  so here is tip #1:  make something different! 

everyone makes the same ole, same ole:  turkey, mashed or sweet potatoes, dressing or stuffing, a casserole or gratin of some sort, a pumpkin or pecan pie, etc.  not that there’s anything wrong with that; however, i think it’s a bit more modern to always do at least one thing new.  one year i did a savory tart, that was such a hit, it was requested for the next year.
jk’s stuffed mushrooms (per alex guarnaschelli)

if i was hosting this year i would make these stuffed mushrooms.  they are simple, yummy, can be made the night before and are great little hors d’ouvres for your guests to snack on while you are warming up and cooking everything else.  i found this recipe while watching alex’s day off on the food network.  i like how she shares her immense cooking knowledge in an undaunting & humorous way.  this recipe was planned to go with steak and a grilled caesar but i like it more for an appetizer.
thanksgiving stuffed mushrooms:
1 tbsp. – olive oil
2 tbsp. butter
1 small bunch fresh thyme (tied with a string)
2-4 (per person depending on size) whole white button mushrooms (cleaned and trimmed)
12 oz. sliced mushrooms
1 medium yellow onion (chopped)
2 large garlic cloves (peeled and grated on a microplane)
½ tsp. ground cumin
¼ cup dry vermouth
1 cup sour cream
1 cup grated parmesan (will use ½ for stuffing & ½ for topping)
2 tbsp. bread crumbs
kosher salt & fresh cracked black pepper
onions, mushrooms, garlic and seasonings

the mushroom caps

mushrooms with stuffing

for the stuffing:  heat the olive oil in a large sauce pan over medium heat and add the thyme bundle until it crackles and becomes crispy.  remove the thyme and let dry on a paper towel.  add the onions, cumin & a dash of salt and pepper for about 3-5 minutes.  add the garlic and the sliced mushrooms, and another sprinkle of salt and pepper for about 8-10 minutes, until all liquid has evaporated.  stir in the vermouth and cook for another 8 minutes, until the liquor has cooked through.  lower the heat and add the sour cream.  stir in a ½ cup of the grated parmesan, the crisp thyme leaves and mix thoroughly.  set aside.
for the mushrooms caps:  heat the butter in a medium sauce pan over medium heat.  add the mushroom bottoms and season with salt & pepper.  cook about 5 minutes per side.  remove and drain on a paper towel.  line a pan with parchment paper and place the mushrooms bottom side up.  add a hefty amount of stuffing into the mushroom cavity (just enough so it doesn’t pour down the side of the mushroom).  finish them with a sprinkling of your favorite bread crumbs and the remaining ½ cup of parmesan cheese (if doing ahead of time, stop here and refrigerate over night). 
place the mushrooms in a heated 350º oven for about 8-10 minutes.  sprinkle with chopped parsley or chives and serve immediately (although good room temperature too).  enjoy, and remember champagne and mushrooms make a perfect pairing!  cheers!

About Jennie

i'm like you... a lover of food and life. i cook, i create, i photograph, i dream - i love.
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