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November 2018

Healthy Snacks Recipes

Main Dish Recipes

Kraeuterfladen Waehe Swabian Pizza

Kraeuterfladen Waehe Swabian Pizza Recipe
250 g Flour (2 cups plus 3 1/2 Tbsp) 25 g Fresh yeast (.9 oz) 1 3/4 l Milk (1/2 cup plus 1/2 Tbsp...

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Cathe's Stuffed Mushrooms Recipe

Cathe's Stuffed Mushrooms recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cathe's Stuffed Mushrooms recipe  PDF


1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese
Pop stems out of shrooms (don't tear cups). Cut stems up finely. Saute shrooms and onions in butter (or olive oil) slowly, over medium low heat, until limp be careful not to let mi ture burn. Add clam juice and wine cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mi ture in pan mi well. Should be quite dry. Add half and half until mi ture has a good te ture, like slightly dampish clay for hand building pottery. Add parmesan. Fill mushroom caps with mi ture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste. Vicki's notes: Don't cut mushrooms too finely. Try adding crumbled bacon to mi ture.

Cathe's Stuffed Mushrooms recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
752 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Cathe's Stuffed Mushrooms recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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2 tb Butter 1 tb Puree, shallot 3/4 c Wine, white 2 tb Mushrooms, button, chopped 2 tb Mushrooms, cepes, chopped 2 tb Mushrooms, shitake, chopped 2 tb Mushrooms, chanterelle, chopped 1 t Puree, garlic 1/2 c Stock, veal Salt Pepper, coarse ground 1 tb Chives, chopped 2 oz Foie gras In a saute pan, melt the butter over medium heat. Add shallot puree and let the mi ture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coa...

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