Holly has brought a very versatile recipe to the competition, though I personally love these mushrooms stuffed into flaky phyllo cups. FBC members have until August 31st to enter their own mushroom-centric appetizers, so add yours to the mix!!
Mushrooms are one of my favourite foods. I love them on pizza, in pasta or salads, in soups and stews, grilled, sautéed, marinated, stuffed with stuff. Mushrooms please my palate — so earthy, succulent, satisfying.
Today’s take on mushrooms is also versatile. You can serve these Multipurpose Mushrooms on grains, pasta, with a main, or in little phyllo cups as an appetizer.
1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper
Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.
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Hi! I’m Holly Botner. A Montrealer, Quebecer, globe-trotter, yogaholic, bookworm… A person trying to keep track of recipes that work so that they join her repertoire. A mother/aunty trying to pass on some cooking tips to her far-flung offspring/nieces and nephews. A wanna-be grandmother, passing the time until that fateful day. A person who cares deeply about eating healthy. A food obsessed person, from a food obsessed family eager to expand her food related horizons. A sharer of thoughts and feelings. A blogger who feels the joy every time someone appreciates her jittery efforts.
I've ended a long, fruitful career working as a speech-language pathologist, in a geriatric rehabilitation hospital, and now have more time to devote to blogging. I'm looking forward to attending the FBC 2015 in October. I see it as a tremendous opportunity to learn, network and enjoy the camaraderie of so many like minded food fanatics.
Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October.