Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  • 1# (appox 10 silver dollar size) Mushroom, stems removed
  • 1 sweet italian sausage link(casing removed)
  • 1 finely chopped shallot
  • 1 clove garlic finely chopped
  • 8 - 10 crushed saltine crackers
  • 2-3 tbs grated Parmesan cheese
  • Olive oil
  • Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
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Open- Faced Irish Reuben Sandwich

Opened Face Rueben Sandwich
Open- Faced Reuben Sandwich

 

 

 

 

 

 

Open-faced Irish Reuben Sandwich

My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich.  I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.

I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese.  My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.

The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.

Ingredients for Open-faced Irish Reuben Sandwich

  1. Chilled corned beef thinly sliced.
  2. 3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
  3. Russian or Thousand Island dressing
  4. Sauerkraut (with or without caraway seeds).
  5. Medium thick slice of Irish Soda Bread
  6. 1-2 Tbs softened butter per sandwich
  7. 1+ cups heated beef stock or stock from cooked corned beef

Directions for Open-faced Irish Reuben Sandwich

Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it.  The order in which you stack and the amount you stack are up to you.

Take the stock and place it in a pot and bring it up to a simmer.  Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.

In a separate pot gently heat up the Sauerkraut.

Butter one side of the Soda Bread  and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.

Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese.  Now drain and layer the sauerkraut on top of the beef.  You can finish with more dressing and cheese if you wish.  Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown.  Plate and serve.

The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

 

Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU   Henckel Bread Knife
http://amzn.to/1RyxEVW    Henckel carving Set

 

 

 

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The Official Taste Tester

 

 

 

 

 

 

Skip the sauerkraut and  bring on the beef!

 

 

Opened- Faced Irish Rueben Sandwich

Opened- Faced Irish Rueben Sandwich

Ingredients

  • Chilled corned beef thinly sliced.
  • 3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
  • Russian or Thousand Island dressing
  • Sauerkraut (with or without caraway seeds).
  • Medium thick slice of Irish Soda Bread
  • 1-2 Tbs softened butter per sandwich
  • 1+ cups heated beef stock or stock from cooked corned beef

Instructions

  1. Like all recipes other than for certain sauces and baking there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
  2. Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
  3. In a separate pot gently heat up the Sauerkraut.
  4. Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a saute pan or frying pan that has a lid and is on medium heat.
  5. Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
  6. The Scott's-Irish in me also uses the left over potatoes to make a dill potate salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

Peanut Butter and M&M’s Easter Cookies

Peanut Butter and M&M's Easter Cookies
Peanut Butter and M&M’s Easter Cookies

 

 

 

 

 

 

Peanut Butter and M&M’s Easter Cookies

I was looking for a fairly easy dessert item for easter and I thought right away of peanut butter cookies.  We make them at Christmas and used sprinkles to spice them up, so I thought why not the same for Easter with the pastel colored M&M’s.

Ingredients for Peanut Butter  M&M Easter Cookies

  1. 1 cup butter softened
  2. 1 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. 1 bag pastel colored M&M’s

Directions for Peanut Butter M&M easter Cookies

Preheat oven to 350°

In the bowl of the mixer cream the butters. Once creamed beat in the sugars.  Add the eggs and vanilla and combine completely, then add the dry ingredients.  You should end with a stiff dough like for drop cookies.

Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat.  Press to flatten with the floured back of a fork in two steps to form a slight oval shaped cookie.  Once flattened decorate by pushing the M&M’s into the cookie.

Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.

 

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M&M’s are not on a S.A.P.P’s diet but Dad does make a few “sans” the chocolate for me, and I do adore peanut butter in any form!

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

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