Divine fungi on Stuffed Mushroom Day

Wednesday was Carrot Cake Day (see recipes here) and yesterday was Stuffed Mushroom Day.

We don’t know the specifics for why February 4 is dedicated to mushrooms, but here is a little more information on the day, found on www.daysoftheyear.com:

The history of Stuffed Mushroom Day

Stuffed mushrooms have been around since the late 19th century or early 20th century, depending on which countries and what type of mushroom they used.

The concept of eating fungi was first widely promoted in France in the 19th century when the French began to cultivate the mushroom for consumption. At first the brown crimini mushroom was generally the accepted mushroom of choice but eventually the tastes of the world expanded to include increasingly gourmet mushrooms.

Check out this simple tutorial for an easy carrot cake recipe.

Here are some mouthwatering recipes:

Spicy Stuffed Mushrooms

Ingredients:

6 large black mushrooms stalks removed

45 ml margarine

¼ onion chopped

250 ml milk

30 ml cake flour mixed with 60 ml milk

125 ml cooked spinach, water squeezed out

125 ml crumbled feta

10 ml garlic and herb spice

5 ml steak and chops spice

Sea Salt

Black pepper

Method:

Season the mushrooms with salt and black pepper and fry in 30ml margarine until half done.

Remove mushrooms from the pan and place on a baking tray.

In the same pan fry the onion with the remaining margarine together with the garlic and herb and steak and chops spice until well browned.

Add the milk and stir in the flour paste.

Allow to simmer until thick.

Stir in the spinach and feta and season to taste with salt and pepper.

Place generous dollops of the sauce on top of each mushroom and bake at 200°C for 10 minutes.

Source: www.secure.robertsons.co.za/recipes/

Stuffed Mushrooms with Bacon and Mozzarella

Ingredients:

4 large brown mushrooms

15 ml Sunflower oil

5 rashers bacon, roughly chopped

1 onion, finely chopped

1 chicken Stock

1 cup fresh breadcrumbs

75 ml fresh flat-leaf parsley leaves, chopped

1 lemon, zest only

125 ml mozzarella cheese, grated

Method:

Preheat oven to 180°C.

Line a large baking tray with baking paper.

Trim stalks from mushrooms (do not discard the stalks) then place mushroom caps, gill-side up, in the baking dish. Finely chop stalks and set aside.

Heat oil in a large frying pan over medium heat then add the bacon and onion and cook for about three minutes or until onion softens.

Add chopped mushroom stalks, stir in chicken stock and cook for three to five minutes or until onions are golden.

Add breadcrumbs and cook for two minutes, if the mixture is a little dry add some water to slightly moisten then remove pan from heat.

Stir in parsley, one teaspoon lemon rind and grated mozzarella cheese.

Season with black pepper then spoon bacon mixture onto mushrooms.

Bake for 35 to 40 minutes or until golden then serve.

Source: www.whatsfordinner.co.za/recipes/

Stuffed Black Mushrooms

Ingredients:

6 large portabella mushrooms

1 medium onion, minced

1 garlic clove, crushed

olive oil (for frying)

½ cup breadcrumbs

½ cup white wine (or pale sherry )

½ cup grated parmesan cheese

chopped fresh parsley

4 – 8 tablespoons melted butter

3 finely chopped fresh sage leaves

dried rosemary

salt and black pepper

Method:

Remove the stalks from the mushrooms and chop.

Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.

Mix the breadcrumbs, parsley, herbs and cheese together.

Add the wine and melted butter to the saucepan, then add the dry ingredients.

Season to taste with salt and pepper.

Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.

Bake at 180°C for 20 mins, until the stuffing starts to turn golden.

Serve on a crouton of fried bread or on a bed of mixed leaves.

Source: www.food.com/recipe/