National Stuffed Mushroom Day

Discussion in 'Food & Cooking' started by koukouvagia, Feb 4, 2011.

  1. koukouvagia

    koukouvagia

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  2. trooper

    trooper

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    Expecting a full summary and reponse from ShroomGirl!!
     
  3. kcz

    kcz

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    Chopped shallots cooked in sherry and butter until they're soft, mixed with some bread crumbs and whatever herbs are handy.
     
  4. shroomgirl

    shroomgirl

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    wild shroom duxelle in a crimini cap...yum....makers mark, cream, blk pepper/salt, shallots, minced stems, dried morels or porcini or blk trumpet powdered. 
     
  5. koukouvagia

    koukouvagia

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     Hmmm, I don't get it.  Why stuff something with itself?  My friend makes stuffed tomatoes and uses a huge can of tomatoes right in the stuffing.  Isn't there enough mushroom in a mushroom?
     
  6. chefbillyb

    chefbillyb

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    I do a Crab or Shrimp Stuffed Mushroom with a Shiitake Cream Sauce................
     
  7. chefedb

    chefedb

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    The stems are used in many cases to make a duxelle which acts as a strecher to whateve else you use.Why open tomateoes when you have mushroom? You can stuff them with anything.
     
  8. maryb

    maryb

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    smoked walleye stuff morels with a crumb topping drizzled with garlic butter.
     
  9. trooper

    trooper

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    White Truffle Risotto! WooT!
     
  10. breadmaker man

    breadmaker man

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    I missed it :( I love stuffed mushrooms and stuffed capsicums.
     
  11. chrisbelgium

    chrisbelgium

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    A very classic is mushrooms stuffed with garlic butter; mix butter, chopped parcely, garlic, s&p. Fill mushroomcaps, put in the oven.

    How about making a thick bechamel, add finely cut slice of cooked ham, steamed or cooked bits of leaks, Gruyère on top. In the oven for a few minutes and broiled the last seconds.
     
  12. koukouvagia

    koukouvagia

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    Oh my mom used to top them with a spoonful of bolognese and a some bechamel.  Yummy.

    I love crab stuffed mushrooms too but never made them.
     
  13. shroomgirl

    shroomgirl

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    button or criminis are for texture....wild shroom is for flavor...."try it, you'll like it"....
     
  14. koukouvagia

    koukouvagia

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    I don't doubt that the flavor is good or that I would like it.  I'm just saying, why stuff something with itself?
     
  15. shroomgirl

    shroomgirl

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    wild mushrooms are very different than cultivated...different in flavor, texture etc.
     
  16. deacon

    deacon

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    One reason is for cost, if you throw the stems out, you lose money. Another is to help fill. And even one more is, the stem has a slight woody flavor that inhances the stuffing.

    I like to use, stems, panko, italian ground sausage, herbs, s&p, asiago, a little chicken broth to help combine everything and finally some Crown Royal.
     
     
  17. pcieluck

    pcieluck

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    Any mushroom stuffing suggestions for the lactose intolerant? Something modest... it's for friends not a love interest.
     
  18. shroomgirl

    shroomgirl

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    pcie,how about spinach or greens wilted with garlic, evo and maybe even a touch of anchovy....bread crumbs/evo/parsley/herbage (brain is not quite awake yet but dillweed)....add parm or gouda or chevre or swiss to those that eat cheese and leave the others sans dairy.
     
  19. chrisbelgium

    chrisbelgium

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    Forgot the easiest and tastiest stuffing; Boursin cheese, the "ail et fines herbes" (garlic and herbs) variety. Nothing else, fill caps, let cheese melt in the oven, delicious!

    Maybe if you don't find Boursin, you could replace it with a mixture of ricotta, a dash of cream, garlic, fresh herbs (parcely, chives, citronella, chervil...), s&p
     
  20. maryb

    maryb

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    My smoked fish stuffed mushrooms are lactose free. Very simple to make because you can buy the fish smoked if you want.