Stuffed Mushroom Caps

Stuffed Mushroom Caps and Braised Apple and Turkey Tarts.

I always remember those special occasions in the 1970's when my mother would make delicious finger foods fondly known as hors d'oeuvres. Even a cocktail weenie sounded sophisticated by this French moniker. By the time I was making my own creations in the 80's they were referred to as appies and in recent times by the Spanish tapas. Whatever the name, the taste of my mother's stuffed mushroom caps is always the same....... deeeeeeeelicious!!!

To prepare these tasty bites you will need the following:

24 large white mushrooms, washed and stems removed and set aside

1 yellow onion

3 medium stalks of celery

2 large free range eggs

3-4 tbsp of butter

dried sage, rosemary and/or savory

salt and pepper

parmesan optional

Wash and core all the mushrooms. Lay top side town on a pan lined with parchment paper. 

Finely chop all the stems, onion and celery. In a pan, melt butter and fry the onion until transparent.
Add celery and fry until slightly softened. Add chopped mushroom stems, salt, pepper and herbs. Combine and fry in pan until all flavours are blended.  Remove from heat. Once the mixture has cooled for about 5 minutes, add beaten eggs and a few tablespoons of parmesan cheese if you like. Fold egg into mixture and spoon into mushroom caps. Bake at 450 degrees F for about 15 minutes or until the filling is firm and slightly browned. 

Mix with some good friends, red wine and serve hot.

Rogan Josh

Camellia Panjabi, world renown chef and author of 50 Great Curries of India, states in her book that "rogan means meat fat and josh literally means heat" and although this traditional Kashmiri dish is made with lamb cooked in its own fats. I have also used moose or bison to make this dish. To source reputable organic meats check the links below.

I have made this dish for many appreciating friends, however I am dedicating this post to my good Mauritian-Canadian friend Kavish who has requested it and whose apparent appreciation for the spicy offerings of our kitchen far surpasses any other. This one's for you Bhai!

To make this deeply aromatic dish you will need the following:

1 - 1 1/2 lb of stewing bison, moose, mutton or lamb cubed

3-4 cloves of garlic

approx. 1 tsp salt

3 tbsp of oil or ghee

2 large yellow onions finely chopped

2 large lal mirch (red chilis)

4-5 whole cloves

2 large black cardamoms whole

5 green cardamoms crushed

1 large cinnamon stick or bark

2 Indian bay leaves

2-3 blades of jivitry (mace)

1 star anise

1 tsp coriander powder

1 tsp fennel seed

1 tsp ginger powder

1/2 tsp haldi (tumeric powder)

AND/OR 1 heaping tbsp of garam masala

2 cups of dahi (full fat plain yogurt)

You can see this cut of moose meat in incredibly lean. That means that in order to achieve a very tender dish, a pressure cooker must be used. If using lamb or mutton, a simple sauce pan is suitable.

Be sure to cut the meat on the cross grain in order to maximize its texture. Cube meat and place in a small pressure cooker with about 4 cups of water, chopped garlic and salt. Bring to boil and cook at medium temperature for about 15-20 minutes. Let pressure cooker stand until all pressure has released.

Keep reserve liquid for cooking.

In a large pan, slowly brown onions in oil or ghee on low heat. The key to an excellent flavour is to brown the onions slowly without burning until they are nearly carmelized. 

To this add red chili, cloves, cardamoms, cinnamon bark, bay leaves and jivitry OR garam masala. Fry for about 3 minutes then add coriander, fennel, ginger, star anise and tumeric powder. Fry for another few minutes, then add a few tablespoons of the reserved liquid and stir until a paste forms. 

To this add the drained meat and fry, stirring until all the meat is coated with the paste. Add dahi or yogurt and blend well on medium heat. Once this is well blended, add a cup of the reserve liquid and let simmer on low to medium heat with the lid off. Once reduced, add more reserve liquid. Continue this until all the reserve liquid is used and dish has reserved to a succulent and aromatic stew. 

Serve with Jeera Rice or Spelt Chappatis 

For 100% grass-fed lamb check out Free Graze Lamb located in the sunny Okanagan

I get my Bison cuts from October Farms south of Prince George. 

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