Julia Says Don’t Overcrowd the Mushrooms

Do you have some sliced mushrooms in the fridge that you need to use before they go bad? I did and that’s why I came up with my Deconstructed Stuffed Mushrooms recipe. I wanted to do something different with the mushrooms and stuffed mushrooms are my favorite during the holidays so  I came up with this recipe that has the flavor of stuffed mushrooms but not all the work.  I usually put sausage in my stuffed mushrooms and I’ll probably try this recipe with sausage, but I did a vegetarian version for this recipe.

Deconstructed Stuffed Mushrooms

2 Packages of 8 Oz mushrooms
3 Tbsp Butter
2 Tbsp Olive oil
1 carrot
1 Celery
2 Tbsp onion
1/2 White Wine, Water, or Chicken Broth
Pecorino Romano Cheese
1 Scallion
1 Tbsp Parsely

Wash mushrooms using a sieve in batches, placing clean mushrooms on a dry paper towel to absorb any extra moisture.  Put two tablespoons on butter and one tablespoon of oil in a large flat pan.  Cook the mushrooms in batches, as Julia Child says make sure you don’t overcrowd the pan otherwise you end of steaming the mushrooms and not frying them.  Cook each batch of mushrooms four to five minutes until brown.  Add the rest of the butter and oil to the pan if you find the pan is getting dry.

Dice the onions, carrots, and celery. After the mushrooms are cooked add the trio of vegetables to the pan and cook on low for approximately ten minutes until the celery and onions are translucent.  Add salt and pepper to the vegetables.

Once the vegetables are cooked add either wine, I used Santa Margarita Pinot Grigio, or if you don’t have wine you can use water or chicken broth.  Keep in mind adding chicken broth will prevent it from being vegetarian.  The liquid will deglaze the pan, use a wooden spoon to scrap the brown bits off the bottom of the pan.

After most of the liquid is evaporated add a large pinch of Breadcrumbs and cheese.  Mix in mushrooms on low heat.  Add chopped scallions.

I served over a baked potato with cottage cheese or you can serve plain.  You can also serve this over rice, burgers, meatloaf, mashed potatoes, the possibilities are endless.  Put the left overs in a zip lock bag and take it out to add flavor to any meal.

Happy Cooking!

❤ Always,


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