Stuffed Mushrooms…
This is the first of a series of foods that myself or some other member of my family made for our open house on June 5. Unfortunately, many of the recipe books with the instructions are now inside a container on their way to Cambodia… so I will give a basic overview of the recipe now and post some pictures, and when I am reunited with the cookbooks, I’ll update the entries and include the recipes, for those who were curious about all the goodies we made.
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This entry is dedicated to stuffed mushrooms. While there are many ways to stuff mushrooms, one of our favourites comes from the Australian version of the magazine delicious. While the proportions of the ingredients have escaped me for now, I know that this recipe involves mushrooms, ricotta cheese, pesto, basil, and parmesan cheese (we used peco romano).
As you can see by the photo of the cooked mushrooms, they are a family favourite, and very popular with our guests. By the time I got the right lens on my camera, half of the mushrooms were gone!
crystals were gigantic, so they did not mix very well. I needed fine sugar for sure. I find the basic crystal sugar here has much bigger grains than the basic sugar you buy in North America. To compensate for this, next time I’ll use what the Dutch call ‘fijn suiker’.
turned out fine, but the bottoms weren’t as long as the ones pictured on allrecipes.com. For that, you need some good peaking. Fortunately I’ve got four more egg whites in the fridge, some fine sugar in the cupboard, and the knowledge that ‘cream of tartar’ is called wijnsteen in Dutch, and hopefully can be bought at a local supermarket.
SiriDoesCooking 