| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms — large, |
| 14 |
|
24 |
| 2 |
ts |
Olive oil |
|
|
Salt and pepper — to taste |
| 2 |
ts |
Lemon juice |
| 1/2 |
c |
Chopped crab — OR |
| 1/4 |
lb |
Chicken livers — optional |
| 1 |
tb |
Butter |
| 1/3 |
c |
Onions — chopped |
| 1 |
ts |
Garlic — minced |
| 2 |
tb |
Whipping cream |
| 1 |
sm |
Egg — beaten |
| 1 |
tb |
Fresh basil — or parsley, |
|
|
Chopped |
| 2 |
tb |
Fresh bread crumbs — finely |
|
|
Chopped |
| 1 |
tb |
Butter — melted |
| 1 |
tb |
Parmesan cheese — grated |
INSTRUCTIONS
Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of
the lemon juice, salt and pepper. Arrange on a baking pan, stem side down,
and bake 5 minutes.
Clean membrane from liver and finely chop.
Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add
mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates.
Add liver or crab and cook until liver is lightly done (beginning to lose
pink colour). Crab need only be heated through. Stir in cream. Add egg,
cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil
and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for
ten to fifteen minutes.
Recipe By : from a newspaper cutting
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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