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National Stuffed Mushroom Day

post #1 of 22
Thread Starter 

Did you know that February 4th is National Stuffed Mushroom Day?

 

http://www.punchbowl.com/holidays/2011/2/4/national-stuffed-mushroom-day

 

So what do you like stuffing your mushrooms with?  I love my recipe from Ina Garten.  She stuffs her mushrooms with a mix of panko, mascarpone, italian sausage, scallions, herbs, and parmesan.  Delicious.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 22

Expecting a full summary and reponse from ShroomGirl!!

Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #3 of 22

Chopped shallots cooked in sherry and butter until they're soft, mixed with some bread crumbs and whatever herbs are handy.

post #4 of 22

wild shroom duxelle in a crimini cap...yum....makers mark, cream, blk pepper/salt, shallots, minced stems, dried morels or porcini or blk trumpet powdered. 

 

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 22
Thread Starter 
Quote:
Originally Posted by shroomgirl View Post

wild shroom duxelle in a crimini cap...yum....makers mark, cream, blk pepper/salt, shallots, minced stems, dried morels or porcini or blk trumpet powdered. 

 



 Hmmm, I don't get it.  Why stuff something with itself?  My friend makes stuffed tomatoes and uses a huge can of tomatoes right in the stuffing.  Isn't there enough mushroom in a mushroom?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 22

I do a Crab or Shrimp Stuffed Mushroom with a Shiitake Cream Sauce................

post #7 of 22

The stems are used in many cases to make a duxelle which acts as a strecher to whateve else you use.Why open tomateoes when you have mushroom? You can stuff them with anything.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 22

smoked walleye stuff morels with a crumb topping drizzled with garlic butter.

post #9 of 22

White Truffle Risotto! WooT!

Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #10 of 22

I missed it :( I love stuffed mushrooms and stuffed capsicums.

post #11 of 22

A very classic is mushrooms stuffed with garlic butter; mix butter, chopped parcely, garlic, s&p. Fill mushroomcaps, put in the oven.

 

How about making a thick bechamel, add finely cut slice of cooked ham, steamed or cooked bits of leaks, Gruyère on top. In the oven for a few minutes and broiled the last seconds.

post #12 of 22
Thread Starter 

Oh my mom used to top them with a spoonful of bolognese and a some bechamel.  Yummy.

 

I love crab stuffed mushrooms too but never made them.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 22

button or criminis are for texture....wild shroom is for flavor...."try it, you'll like it"....

cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 22
Thread Starter 

I don't doubt that the flavor is good or that I would like it.  I'm just saying, why stuff something with itself?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 22

wild mushrooms are very different than cultivated...different in flavor, texture etc.

cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 22
Quote:
Originally Posted by Koukouvagia View Post

I don't doubt that the flavor is good or that I would like it.  I'm just saying, why stuff something with itself?

One reason is for cost, if you throw the stems out, you lose money. Another is to help fill. And even one more is, the stem has a slight woody flavor that inhances the stuffing.

 

I like to use, stems, panko, italian ground sausage, herbs, s&p, asiago, a little chicken broth to help combine everything and finally some Crown Royal.
 

 

post #17 of 22

Any mushroom stuffing suggestions for the lactose intolerant? Something modest... it's for friends not a love interest.

post #18 of 22

pcie,how about spinach or greens wilted with garlic, evo and maybe even a touch of anchovy....bread crumbs/evo/parsley/herbage (brain is not quite awake yet but dillweed)....add parm or gouda or chevre or swiss to those that eat cheese and leave the others sans dairy.

cooking with all your senses.....
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cooking with all your senses.....
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post #19 of 22

Forgot the easiest and tastiest stuffing; Boursin cheese, the "ail et fines herbes" (garlic and herbs) variety. Nothing else, fill caps, let cheese melt in the oven, delicious!

 

Maybe if you don't find Boursin, you could replace it with a mixture of ricotta, a dash of cream, garlic, fresh herbs (parcely, chives, citronella, chervil...), s&p

post #20 of 22

My smoked fish stuffed mushrooms are lactose free. Very simple to make because you can buy the fish smoked if you want.

post #21 of 22

I like it just simple. I slice the mushroom by quarters and mixed with butter and white pepper then, I cook it in the grill. :)

post #22 of 22

Imitation  Boursin

 

8  ounces real cream cheese

4  ounces good quality butter

1  shake worchestire sauce

1 T  c hopped parsley

 1/2   t  garlic powder

 1   t snipped chives

  white pepper to taste

pinch chopped dry basil and thyme

 

Boursen is really a double cream cheese, with high butterfat content

 

Put all ingredients into mixer  mix till well blended put into tubs., chill

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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