Who doesn't love mushrooms! So cute! Add this little guy to your lapel or hat!
Part of our "First Frost" collection designed with artist Ayumi Takahashi .
Gold finished metal, 1" tall, 1 back post with rubber backer. Fabricated in China.
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When I was a child I begged my mother to make my aunt's special stuffed mushrooms. I'm sure they was intended as holiday party hors d'ouvres, but I'd eat the whole platter myself! Here, I'll share the recipe with you - direct from her 1970's handwritten recipe card. -J
Aunt K's Stuffed Mushrooms
12-16 mushrooms
4 Tbsp butter
garlic salt
1/2 cup cheddar cheese - shredded
2 Tbsp. Red wine (or anything around) [Note: my mother made it with dry sherry, which I recommend!]
1 tsp soy sauce [I think mom used Worcestershire sauce sometimes]
1/3 cup cracker crumbs [Everyone always used Ritz but I they can get real soggy.]
Remove stems from mushrooms, wash, and lay on paper towel.
Melt butter in pan and sprinkle with some garlic salt. Roll the mushroom caps in this mixture and then place in low flat oven dish. (Like a pie plate or cake pan.)
If you used most the butter in rolling the mushrooms, melt 4 Tbsp. more and mix in the shredded cheese.
Next, add wine, soy sauce and crumbs to make a paste.
Stuff the mushrooms and broil 5 minutes.
I put them on a lower shelf and broil longer. [Let them get brown and a bit crispy on top]
A little paprika on top adds some color..
Yummy in the tummy! –K.
Part of our "First Frost" collection designed with artist Ayumi Takahashi .
Gold finished metal, 1" tall, 1 back post with rubber backer. Fabricated in China.
--------
When I was a child I begged my mother to make my aunt's special stuffed mushrooms. I'm sure they was intended as holiday party hors d'ouvres, but I'd eat the whole platter myself! Here, I'll share the recipe with you - direct from her 1970's handwritten recipe card. -J
Aunt K's Stuffed Mushrooms
12-16 mushrooms
4 Tbsp butter
garlic salt
1/2 cup cheddar cheese - shredded
2 Tbsp. Red wine (or anything around) [Note: my mother made it with dry sherry, which I recommend!]
1 tsp soy sauce [I think mom used Worcestershire sauce sometimes]
1/3 cup cracker crumbs [Everyone always used Ritz but I they can get real soggy.]
Remove stems from mushrooms, wash, and lay on paper towel.
Melt butter in pan and sprinkle with some garlic salt. Roll the mushroom caps in this mixture and then place in low flat oven dish. (Like a pie plate or cake pan.)
If you used most the butter in rolling the mushrooms, melt 4 Tbsp. more and mix in the shredded cheese.
Next, add wine, soy sauce and crumbs to make a paste.
Stuff the mushrooms and broil 5 minutes.
I put them on a lower shelf and broil longer. [Let them get brown and a bit crispy on top]
A little paprika on top adds some color..
Yummy in the tummy! –K.