Saturday, October 15, 2011

Recipe with mushrooms

Sauteed mushrooms in parmesan cheese cup

Ingredients: butter, mushrooms (we used our shiitake that sprouted from our shocked logs), scallions, parmesan cheese

Parm cup w/ mushrooms (with a bite taken out)
Preparing: Make your parmesan cups: Grate parmesan cheese (with the big holes of the cheese grater - works better than smaller gratings) into a small saucepan so it forms one layer. Heat the cheese so it melts together, browning a bit if you'd like. Turn off the heat, and once it's cooled enough to pick it up in one disc, move it to a small bowl, shaping it into the shape of the bowl and let it cool completely there. You now have an edible parmesan cup.
Make your mushrooms: Melt some butter and saute sliced shiitake and diced scallions until tender. I added some white wine at the end and let it boil off.

Eating: Fill the parmesan cups with the sauteed mushrooms.

Dish history: I've always wanted to try the edible parmesan cup. If you use small enough bowls to form the cups, this makes a nice appetizer.

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