[time-nuts] Using Thyme for Stuffed Mushrooms

Bill Hawkins bill at iaxs.net
Thu Nov 24 23:55:47 EST 2011


Stuffed mushrooms are a fine holiday treat. Begin with a box of baby
Portabella (Crimini) mushrooms. You know, the ones that start out as
spores in a soil of horse manure and hay in a dark, moist limestone
cave.

The young mushrooms dream of becoming large, but one day the cave is
filled with light and men with sharp knives cut them off at the knees.

That's what you buy at the store. Clean out the stems and the gills to
make room for the stuffing. For ten 5 cm mushrooms, you need 15 to 20
cm of a medium carrot and a stalk of celery, finely chopped. Include
some onion if you like; the mushrooms are beyond caring.

Sautee them with a clove of finely chopped garlic and add a pinch or
two of dried thyme. Cool, then blend with Panko bread crumbs and 
shredded Parmesan to taste. Stuff the mushrooms and bake at 165 C
for 10 minutes, then 3 minutes under the broiler.

Make time to enjoy the product with a suitable wine. This is really a
great use of your thyme.

Oh, wait - this isn't the thyme-nuts list.

Never mind.


Bill Hawkins

The above was intended to entertain. Please don't be offended.





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