Welcome and hi there! As a result of answering a lot of curious minds, and having a lot of fun with our customers at shows, we thought we’d continue to bring you an extension of rambling that you get from me at a show (you’re so lucky! 😉 Our thoughts are to try to post something weekly or even bi-weekly so as not to overwhelm any of us (me especially!). On the other hand, if it’s a really good week with lots of neat stuff to talk about, you might get more.
Besides, I love to try loads of different things, and share with my friends about new wines, new cheeses, and of course, share my excitement when I find an amazing color of granite or marble, fall into a great new find, and share just… “stuff” I think is interesting! So stay tuned and see how this goes!
To start us off, and let’s be honest here – who doesn’t like food?? As you can see, here’s a great recipe that I just LOVE to have with my Pinot Griego, and since today is Sunday, this is just the ticket to share with friends on a lazy Sunday afternoon! This results in wanting more, and more, and… The recipe/photo are from Tastebook (thank you, thank you, thank you)…
French Onion Soup Stuffed Mushrooms
- 2 Tablespoons Butter
- 2 whole Large Onions, halved and sliced thin
- 1/4 cup Beef Broth
- 7 dashes Worcestershire Sauce
- Splash of Red or White Wine
- 1/2 cup Grated Gruyere Cheese (can use Swiss)
- Kosher Salt
- 24 whole White or Crimini Mushrooms, washed and stems removed
- Minced Parsley
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
- Place mushroom caps face down in a baking dish. Heap cavity with sauteed onions, then sprinkle Gruyere over the top. Bake for 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown (oh googly moogly this is the truly good part).
- Lastly, sprinkle minced parsley over the top and serve.
Toodles, until our next chit chat!