I’ve been incorporating yellow summer squash into meals every chance I get but they keep coming in from the garden as fast as I use them. Two of them went into these piled high stuffed mushrooms. I tossed shredded yellow squash with kosher salt (the same amount of salt I would normally use for seasoning) … More Piled High Stuffed Mushrooms
I made a dish similar to this one the other day. It was good but needed improvement. The first time I used quark to stuff the mushrooms, this time I used Black Truffle Brie. Last time the cranberry sauce ended up a little too much on the tart side. I had countered the tartness of … More Black Truffle Brie & Cranberry Stuffed Mushrooms
They look like parsnips but they’re not. Having never used parsley root before, I had to try them. It wasn’t long before the next meal was due to be on the table so there wasn’t time for much thought to go into it. The raw parsley root has a mild fresh flavor with a hint … More Portobello Mushrooms Stuffed With Parsley Root & Walnuts
Most of the time the meals and dishes I prepare are determined by what is on hand and/or what needs to be used up. This morning what was on hand was some red pearl onions I had been looking forward to doing something special with. What needed to be used up was a portobello mushroom … More Bourbon Glazed Mushrooms, Pearl Onions & Radishes In An Omelet
It was bread baking day again. After the first rise I kept some of the dough aside to make a couple of mini pizza crusts. What I had in mind was to construct the pizzas upside-down and in reverse starting with the pizza toppings at the bottom, portobello mushroom caps being the uppermost topping. I … More Upside-down Pizza
I picked a mess of poke salat yesterday evening and cooked it up in anticipation of our first barbecue of the year. I had purchased some large portobello mushroom caps and in my mind I was developing a plan for them involving wild poke greens (see the safe way to prepare poke weed here). I made … More First Barbecue Of The Season
