lemon jelly


A Pre-emptive Apology
July 29, 2008, 8:13 am
Filed under: food, recipes | Tags: , ,

I would do outrageous things to be in San Francisco for Slow Food Nation. It would be perfect: the weekend of my 21st birthday, the end of my internship, California, and a festival of food, thought, and action. Of course, I don’t have the money for that kind of weekend getaway, so I’ll have to rest content with beer, friends, cake, and mischief.

Between now and then, though, I don’t think I’ll be cooking and experimenting as frequently as I have. Instead, I foresee for myself many hours at the library devouring books and journal articles on civic virtue and public education and then writing, writing, writing. There is also the not-so-small matter of grad-school and scholarship applications to consider. Because philosophy is my first love, then, I offer my apologies in advance and a recipe to appease.

Buttery Stuffed Mushrooms

Inspired by Melissa Clark’s Squid with Snail Butter.

Note: You’ll end up with far more butter than you actually need for the recipe, but this just means that you get to be indulgent with your other meals for the next few days.

  • 2 tbsp parsley, chopped
  • 2 tbsp basil, chopped
  • 4 garlic cloves, sliced
  • 1/2 a medium shallot, diced
  • 3/4 tsp coarse sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 stick unsalted butter
  • 1 slice of whole-wheat bread
  • 20-25 small button mushrooms, stems removed
  1. Preheat oven to 375 degrees F.
  2. Combine parsley, basil, garlic, shallot, salt, and pepper in a food processor and pulse until minced. Remove half the mixture from the food-processor bowl and set aside.
  3. Add butter to the remaining herb mixture and pulse until soft and thoroughly combined. Remove butter from the bowl and set aside. This will keep fine in the fridge and can be done a few days in advance.
  4. Pulse bread slice in food processor until you have crumbs.
  5. Fill each mushroom cap with breadcrumbs and daub a bit of herb butter over the crumbs. Bake in preheated oven for 30 minutes on a parchment-lined baking sheet.
  6. Garnish each mushroom cap with some of the reserved herb mixture and serve immediately.
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