STUFFED MUSHROOM CAPS

THE FUNGUS AMONG US

Stuffed mushrooms have been an American cocktail fixture at least since the 1920s when alcohol, banned by Prohibition, was served illegally at underground watering-holes known as speakeasies.  The most famous of these, like New York City’s notorious 21 Club, served small amounts of food throughout the night to prevent their well-heeled patrons from leaving the premises inebriated, thus drawing attention to their illicit activities.

Comestibles, like finger sandwiches or mushroom caps, that could be carried in one hand while a drink filled the other, allowed customers to eat, drink and socialize simultaneously.  These earthy, hand-held, edible vessels are the perfect means to convey a wide variety of delicious fillings.  Although white button mushrooms have been the usual choice for stuffing in the past, cremini mushrooms, which offer a greater depth of flavor, are preferred today.   Conventional wisdom suggests cleaning mushrooms by brushing them with a soft bristled brush or by wiping them with a damp cloth so that they do not become soggy as a result of water immersion; But some restaurants simply give them a quick swish in a bowl of cold water and then leave them on paper towels to drain.  And, while stems are easily snapped off, some suggest using a grapefruit spoon or melon baller to neatly remove them and carve a hollow for stuffing.

OLYMPUS DIGITAL CAMERA STUFFED MUSHROOM CAPS WITH BACON AND OLIVES
OLYMPUS DIGITAL CAMERA STUFFED MUSHROOM CAPS WITH BECHAMEL, PARMESAN AND PROSCUITTO
OLYMPUS DIGITAL CAMERA STUFFED MUSHROOM CAPS WITH BRANDY, PINE NUTS AND PORK
OLYMPUS DIGITAL CAMERA CHEVRE STUFFED MUSHROOM CAPS
OLYMPUS DIGITAL CAMERA STUFFED MUSHROOM CAPS WITH PARMESAN AND SUN-DRIED TOMATOES
OLYMPUS DIGITAL CAMERA PECAN STUFFED MUSHROOM CAPS
OLYMPUS DIGITAL CAMERA STUFFING STUFFED MUSHROOM CAPS
OLYMPUS DIGITAL CAMERA TOADSTOOLS FARCIE