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Haystack baked stuffed mushrooms

Prep time: 25 minutes

Cook time: 30 minutes

Serves 6

Kathi Gibler of Vancouver, Wash., was looking for some good stuffed mushroom recipes. This recipe comes from “Favorite Restaurant Recipes, 500 Unforgettable Dishes From the R.S.V.P. Column of Bon Appetit,” (The Knapp Press, 1982, $25, 248 pages) and is credited to Needle in a Haystack restaurant in Montgomery Center, Vt.

Next week the Mailbox will feature a seafood stuffed mushroom recipe for Gibler.

18 medium mushrooms

½ small onion

2 garlic cloves, crushed

3 tablespoons oil, divided use

3 tablespoons butter, divided use

¼ cup toasted sliced almonds

1 ½ teaspoons dried parsley flakes

1 ½ teaspoons Worcestershire sauce

½ teaspoon dried basil

½ teaspoon paprika

4 to 6 tablespoons dry sherry

4 to 6 tablespoons breadcrumbs

Freshly grated Parmesan cheese

Butter

Freshly ground pepper

Remove stems from mushrooms and set caps aside. Combine stems, onion and garlic in processor and chop finely. Heat half of oil and butter in small saucepan. Add mushroom stems mixture and sauté over medium-high heat 4 to 5 minutes, adding more oil and butter if needed. Add almonds, parsley, Worcestershire sauce, basil, paprika and sherry and bring to simmer. Remove from heat, add breadcrumbs and toss lightly.

Preheat oven to 400 degrees. Heat remaining oil and butter in saucepan and sauté mushroom caps over high heat 1 to 2 minutes.

Place caps rounded side down in individual au gratin dishes. Divide crumb mixture among caps. Dust with Parmesan, dot with butter and sprinkle with pepper. Bake until heated through, about 15 to 20 minutes.

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