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| 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.
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.
