I need help in bringing this concept to fruition.

[The empressof all]

I'd like to serve my wonderful sausage stuffing as a scoop a top a portabello mushroom. I'm thinking that it might be nice to have a creamy layer between the mushroom and the stuffing scoop. Would the mushroom be too porous to hold the custard long enough for it to cook solid? I don't want french toasted mushroom. Can anyone think of any other options? I've also toyed with the idea of a savory cheese cake like layer and just spooning it into a roasted mushroom then adding the stuffing.

Ideas anyone?

[wryter2000]

1. I don't think the mushroom would be porous

You could also consider cooking everything separately and assembling it just before serving. Cooked mushroom topped with cooked hot creamy layer topped with hot cooked sausage stuffing.

The creamy layer sounds kind of like gilding the lily to me. It sounds delicious without that layer.

[OldLeftieLawyer]

2. You can't do this in advance, I think

The mushroom would get soggy.

But, it also sounds like too much to me, as well. The stuffing and the marvelous smoky flavor of a portobello are already nice, complicated and complementary tastes. Custard would be over the top, I think.

[The empressof all]

3. Thanks you two

You've convinced me to let go of the creamy layer. Folks will want to put gravy on it anyway.

Now do you think it's overkill if I make artichoke crab stuffed mushrooms as an appetizer if I serve this as well.

[OldLeftieLawyer]

5. Stuffed, stuffed

You need a different concept.

Marinated olives. OH, wait, I have a GREAT marinated carrot recipe! It's a wonderful appetizer - we use it as part of the cocktail party menu, when there's no dinner afterwards.

Here it is:

(We once got caught in traffic going through the tunnel in Baltimore, and we ate this whole thing - a double batch)

MARINATED CARROTS WITH WALNUTS

Scrape one bunch of carrots (1 pound) and cut them into strips about 3 inches long and ¼ inch wide

In an enamel saucepan, combine

one cup each white wine and chicken broth,
5 tablespoons olive oil,
3 tablespoons white wine vinegar,
2 shallots and 1 garlic clove, both finely chopped,
1 teaspoon each of sugar and salt,
pepper to taste,
a bouquet garni composed of 3 sprigs parsley, 1 bay leaf, and ¼ teaspoon thyme.

Bring the mixture to a boil, and simmer, uncovered, for 5 minutes, or until they are tender, but firm. Let the carrots cool and chill them in the marinade for at least 24 hours.

Blanche 12 walnut halves in boiling water for 2 minutes. Drain them and remove the skins.

In a small skillet, lightly brown the walnuts in 2 tablespoons olive oil.

Transfer the carrots and some of the marinade to a glass bowl and add lemon juice to taste. Garnish the carrots with the walnut halves and thin slices of lemon and sprinkle them with chopped parsley.

[NMDemDist2]

4. ricotta or cream cheese, the heat of the stuffing would be enough to

just barely warm it, both cheeses are mild so they wouldn't compete with the other flavors and they'd be creamy.....

that was my first thought anyway :shrug:

[Stinky The Clown]

6. I'd forgo the custard layer in favor of a nice duxelle .........

Make the duxelle from the stems of the 'bellos ... and maybe even add a few other mushrooms for some added flavor.

Chop the 'shrooms real fine. For argument's sake, lets say a total of a pound of 'shrooms and/or 'shroom parts. Chop real fine some gahlic or shallotts. Couple of ounces worth'll do it. Unless you're me. Or your name's Valdimir ...... anyway ......

Mix 3 parts white wine and 2 parts heavy cream to get a total of about 6 ounces.

Salt and pepper to taste.

Mix all that together and set it on the stove. Let it go at a low boil until it is nearly a dry mixture. Careful. It can catch and scorch.

Now the secret ingredient(s) ...... Beurre Manie.

Mix equal parts butter and flour. Say a total of about 1/4 cup (what's that? 4 table spoons or so ... maybe two of each). Mix this together until it is all combined than rub it in your hands to form little balls of it.

Take the 'shroom stuff off the fire and add the beurre manie. Don't put it back on the heat. The beurre manie will thicken the whole lot. Mix it all up and top the 'bellos. Top that with your stuffing.

Now ...... whatever flavor you're using as the key to your stuffing, use that in the duxelle. Let's say you're using sage sausage. Add some sage to the duxelle. The duxelle can also stand on tis own, but adding the flavor to the duxelle kinda pulls it all together. Even better if you use 'shrooms in your stuffing. This will form a nice layer of surprise for your guests. and the best part ...... s'easy to do.

Make 'em ahead of time and bake 'em off just before serving.

Gobble gobble :)



Oooops!

I meant this one!

[OldLeftieLawyer]

7. The man's a god...........

Simply a god.