RECIPE TIME: was My dog is gay!

Nomen Nescio wrote:
... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...

I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

HTH

--
Ken Fortenberry

Nomen Nescio wrote:
... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...

I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

HTH

--
Ken Fortenberry

Nomen Nescio wrote:
... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...

I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

HTH

--
Ken Fortenberry

Ken Fortenberry wrote:

Nomen Nescio wrote:

... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...


I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

Sounds good, though I like to add finely chopped celery, thyme and
crumbled bacon to my stuffed mushrooms. I also like them cooked on a
grill or smoker until they start to give up their juices.

Anyhow, given one of the followups to the previous post
(alt.drugs.psychedelics), I'm not sure that they weren't actually
referring to slightly different uses for mushrooms. (FWIW, fly agaric
is amanita muscaria, which is well-known for its psychoactive properties.)

Of course if you already knew all that, just disregard this post. :-)


Chuck Vance

Ken Fortenberry wrote:

Nomen Nescio wrote:

... Which has got me thinking,
have you got any recipies for stuffed mushrooms. ...


I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.

2 dozen large mushrooms
3 Tbs butter
1/3 cup Gruyere
2-3 garlic cloves minced
1/2 small white onion chopped fine
1/2 cup fresh bread crumbs
1/4 cup sunflower seeds ground to powder
1 Tbs wheat germ
Chopped parsley, fresh oregano, s&p to taste

Remove stems from the mushrooms and chop them fine. Saute
the chopped stems in 2Tbs butter with the garlic and onion.
Just when the stems have released their juices and start to
get very lightly brown throw in everything else and remove
from heat.

Arrange the mushroom caps on a baking sheet, spoon in the
mixture above, drizzle with the remaining Tbs of butter and
bake at 400F for 10-12 minutes.

Sounds good, though I like to add finely chopped celery, thyme and
crumbled bacon to my stuffed mushrooms. I also like them cooked on a
grill or smoker until they start to give up their juices.

Anyhow, given one of the followups to the previous post
(alt.drugs.psychedelics), I'm not sure that they weren't actually
referring to slightly different uses for mushrooms. (FWIW, fly agaric
is amanita muscaria, which is well-known for its psychoactive properties.)

Of course if you already knew all that, just disregard this post. :-)


Chuck Vance

Conan the Librarian wrote:
snip
Anyhow, given one of the followups to the previous post
(alt.drugs.psychedelics), I'm not sure that they weren't actually
referring to slightly different uses for mushrooms. ...

Yeah, I noticed that when I stripped off all the cross posting but
it was a good excuse to page through a cook book I haven't looked
at in awhile.

From what I hear the latest trend in consuming psychedelic 'shrooms
is to stuff them into chocolate candies. Not that I would have any
first-hand knowledge. ;-)

--
Ken Fortenberry

Conan the Librarian wrote:
snip
Anyhow, given one of the followups to the previous post
(alt.drugs.psychedelics), I'm not sure that they weren't actually
referring to slightly different uses for mushrooms. ...

Yeah, I noticed that when I stripped off all the cross posting but
it was a good excuse to page through a cook book I haven't looked
at in awhile.

From what I hear the latest trend in consuming psychedelic 'shrooms
is to stuff them into chocolate candies. Not that I would have any
first-hand knowledge. ;-)

--
Ken Fortenberry

Ken Fortenberry wrote:

Yeah, I noticed that when I stripped off all the cross posting but
it was a good excuse to page through a cook book I haven't looked
at in awhile.

Given your apparent fondness for herbal "remedies", I would have
been surpised if it had totally slipped by you. :-)

From what I hear the latest trend in consuming psychedelic 'shrooms
is to stuff them into chocolate candies.

Melts your mind ... not in your hand?

Not that I would have any
first-hand knowledge. ;-)

Of course not. Neither do I. Nor have I consumed any peyote
stuffed in chocolate candies.


Chuck Vance (sounds like a good idea, though)

Ken Fortenberry wrote:

Yeah, I noticed that when I stripped off all the cross posting but
it was a good excuse to page through a cook book I haven't looked
at in awhile.

Given your apparent fondness for herbal "remedies", I would have
been surpised if it had totally slipped by you. :-)

From what I hear the latest trend in consuming psychedelic 'shrooms
is to stuff them into chocolate candies.

Melts your mind ... not in your hand?

Not that I would have any
first-hand knowledge. ;-)

Of course not. Neither do I. Nor have I consumed any peyote
stuffed in chocolate candies.


Chuck Vance (sounds like a good idea, though)

damn, ain't that just the cutest **** an elite flyfisher ever posted.
especiaaly liked the cup of gruyere touch, a substance reknown for its
ability to cause indigestion... please, oh, please, prince of frottage
and fromage, you simply must make this dish on your next yellowstone
camporee...

Ken Fortenberry wrote:


I've adapted this recipe from _Nikki and David Goldbeck's
American Wholefoods Cuisine_. It works well with baby
portabellas and the plain white buttons.