I believe this picture says it all! Our 4th Annual Cookies & Cocktails was wonderful. You have to bring either an appetizer or a dessert. We devour the delectable appetizers and steal a sweet or two. We visit with new and old friends. I sometimes have games which the young at heart get involved with but most are just happy to visit. Not wanting to search for chocolate Kisses confounds me but then the stuffed mushrooms aren’t bad either. Oh and the Christmas Music and the Decorated and Lighted Tree are huge components of this magical evening.
Here are the stuffed mushrooms: Enjoy!
Mushrooms ala Lynda & Lydia
Stuffing is stuffing.
But it does go from boring to outstanding!
I find when you incorporate cheese and sausage you have divine.
Bread makes it go further, greens makes it prettier and healthier.
And An egg binds the trinity.
For however many mushrooms you are stuffing:
Mushroom stems, chopped
Greens: parsley, chives or scallion greens, chopped spinach
Sausage loose or removed from casing
¼ to ½ cup bread cubes or crumbs
½ to 1 cup Grated cheese of your choice (cheddar or Gruyere or wonderful)
1 tsp. thyme
Salt and pepper
Chicken Broth to moisten ½ cup or so.
Parmesan Cheese is always a welcome addition
One beaten egg salted (to bind)
Wine or chicken stock
Salt & Pepper
Clean your mushrooms with the veritable paper towel, the most tedious job on earth.
Chop them medium to finely and add them to the trinity below making it a quartet.
I always use butter and olive oil to sauté these guys.
Start with the holy trinity of celery, onion and garlic. Sauté until translucent, a good 8-10 minutes.
Salt & Pepper always in order. Add your Thyme here as well.
Transfer quartet to medium bowl to cool. In the same pan sauté your loose sausage, hot or mild
Drain the fat from the sausage or not. Add to the vegetable mixture to cool.
Keep this pan handy for oven simmering sauce.
All of these ingredients are non-measurable because it works any way you like. If you are using a lot of cheese you don’t need much in the way of bread. I was cooking for a lactose intolerant, so I omitted the cheese and made up the bulk with the bread cubes. The kind you use for turkey stuffing are great or just use bread crumbs. One beaten egg is usually enough.
Add the wet ingredient as needed, a little bit of the chicken broth and the egg beaten. You should be ready to stuff the mushrooms now. Or put this in the fridge for the next day. Or stuff the mushrooms and put in the fridge or the oven.
This last little bit I just learned from Lidia Bastianich.
Use a 2” inch deep vessel. 8×8 or 9×13 depending on your batch size.
Make a quick sauce in the same pan you used to sauté the vegetables with more butter and wine and little bit of salt and pepper. Sauté until golden.
Add the mushrooms to the buttered baking dish. Oven is preheated to 425 degrees.
Cook for 20-25 minutes until tops are crispy. Enjoy!