Stuffed mushrooms are a fine holiday treat. Begin with a box of baby Portabella (Crimini) mushrooms. You know, the ones that start out as spores in a soil of horse manure and hay in a dark, moist limestone cave.
The young mushrooms dream of becoming large, but one day the cave is filled with light and men with sharp knives cut them off at the knees. That's what you buy at the store. Clean out the stems and the gills to make room for the stuffing. For ten 5 cm mushrooms, you need 15 to 20 cm of a medium carrot and a stalk of celery, finely chopped. Include some onion if you like; the mushrooms are beyond caring. Sautee them with a clove of finely chopped garlic and add a pinch or two of dried thyme. Cool, then blend with Panko bread crumbs and shredded Parmesan to taste. Stuff the mushrooms and bake at 165 C for 10 minutes, then 3 minutes under the broiler. Make time to enjoy the product with a suitable wine. This is really a great use of your thyme. Oh, wait - this isn't the thyme-nuts list. Never mind. Bill Hawkins The above was intended to entertain. Please don't be offended. _______________________________________________ time-nuts mailing list -- time-nuts@febo.com To unsubscribe, go to https://www.febo.com/cgi-bin/mailman/listinfo/time-nuts and follow the instructions there.