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Stuffed Shiitakes
From Booster1, via the Internet
- Shiitakes, stems removed
- french bread, sliced and cut to hold one mushroom each
- unsalted butter
- Roquefort cheese
- 1 egg, beaten
- freshly squeezed lemon juice
- walnut pieces
- sweet red pepper, thinly sliced
Butter French bread lightly on both sides and bake on foil 2 1/2 minutes per side at 400° F. Toss mushroom caps in lemon juice and decant. Toss again in melted butter. Mix Roquefort with enough egg to make a smooth filling. Fill mushroom caps and broil for about 5 minutes, or until browned. Garnish each mushroom with one walnut piece and two strips of red pepper.
These are rich, but make wonderful hors d'oevres.
Other Sheltowee Farm Recipes:
Pakistani-Style Mushrooms in Pita
Shiitake and Brie "Pizzas"
Grilled Shiitake Mushrooms with Soy-sesame Glaze
Asparagus and Shiitake Mushroom Soup
Sheltowee Farm Mushroom Soup
Andrew Weil's Shiitake Teriyaki*
Shiitake Hazelnut Vegetarian Pate*
Jack Czarnecki's Chicken with Oyster Mushrooms**
Shiitake Balsamic Vinaigrette
Shiitake Fettucini
Mushroom Gravy With Noodles
Stuffed Shiitakes
Dave's Mushroom Soup
Tomato Soup with Rosemary and Oyster Mushrooms
Ziti with Chinese Sausage and Oyster Mushrooms
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