Monday, July 18, 2011

shroomsssss (stuffed french onion style and with baked brie)

Our first food/blogging, (one might call it flogging) adventure was stuffed mushrooms two ways.
Firstly, I noticed the large portabellas, then I noticed the brie.  I knew this was gonna be good.   I began to google brie stuffed mushroom recipes and found nothing I was satisfied with.  But I came across a french onion stuffed mushroom recipe (on a blog) that sounded jizztastic.  
So I collected the ingredients...

Stuffed Mushrooms, 2 ways (Makes 5 Brie and French Onion)

1) A little fresh Parsley 
2) 10 stuffing portabellas, stems removed
3) 1 yellow onion
4) 4 oz butter
5) 4 TB EVOO
6) 2 oz Beef Stock (good quality, lol Ina)
7) 5 small slices of Gruyere 
8) 4 cloves garlic chopped
9) dash of salt
10) A slice of sourdough
11) 4 oz of Brie

Sorry for the hipster looking photo.  

French Onion Stuffing;

Julienne the onion, then sauté the onions in 1oz of butter over medium heat until caramelized, about 7 minutes, stirring occasionally. 

Then, with the onions in the skillet add the beef broth.  Doing this deglazes the pan and incorporates all the yummy (jizztastic) French Onion Soup flavors. 

Next, using a different skillet, sauté all of the mushrooms (whole) in 1oz of butter and a tablespoon of olive, over medium heat. At some point flip the mushrooms and add a little salt.  Continue cooking until the texture is a little softer than before.  

Remove 5 of the mushrooms from the pan, place the other 5 aside.  Fill the cavities of the mushrooms with caramelized onions, continue filling until there is no more onion!  Top each mushroom with a slice of Gruyere and place the mushrooms on a baking sheet.  Place the sourdough slice on the other side of the baking sheet a spread 1tablespoon of EVOO on it.  Now, put the entire pan in the oven, under the broiler setting and cook until cheese melts and is bubbly, about 5 min.  Then place on a serving plate and top with fresh parsley! (Note, save the sourdough for the brie stuffing)
French Onion Stuffed Mushrooms

For the Brie stuffing;

Sauté the garlic with some parsley in 1oz of butter and 1 tablespoon of EVOO over medium heat for about a minute, a little past them being fragrant.  

Remove the garlic mixture from the pan and place the remaining 5 mushrooms on a metal baking pan.  

Next, add a small amount of brie to the cavity of the mushrooms.  Then, place some of the garlic mixture in the cavity also.  Break apart the sourdough toast essentially, and place a small part on top of the brie and garlic, on the mushroom.  

Finally, add the remaining brie on the bread and broil the mushrooms until the cheese is slightly bubbly.  

And enjoy!!!!

Next time I think it would be amazingly, jizzatastically tasty to egg batter the mushrooms whole and sauté them in a sourdough crust.  

Be sure to watch Love in the Wild on Wednesday night! My old coworker is on it! 


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