Porcini Stuffed Mushrooms With Camembert

Ten Reasons Why it is Wrong to Take the Life of Unborn Children: 1. God commanded, 'Thou shalt not murder' (Exodus 20:13). 2. The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God. 3. Aborting unborn humans falls under the repeated biblical ban against 'shedding innocent blood.' 4. The Bible frequently expresses the high priority God puts on the protection and provision and vindication of the weakest and most helpless and most victimized members of the community. 5. By judging difficult and even tragic human life as a worse evil than taking life, abortionists contradict the widespread biblical teaching that God loves to show His gracious power through suffering and not just by helping people avoid suffering. 6. It is a sin of presumption to justify abortion by taking comfort in the fact that all these little children will go to heaven or even be given full adult life in the resurrection. 7. The Bible commands us to rescue our neighbor who is being unjustly led away to death. 8. Aborting unborn children falls under Jesus' rebuke of those who spurned children as inconvenient and unworthy of the Savior's attention. 9. It is the right of God the Maker to give and to take human life. It is not our individual right to make this choice. 10. Finally, saving faith in Jesus Christ brings forgiveness of sins and cleansing of conscience and help through life and hope for eternity. Surrounded by such omnipotent love, every follower of Jesus is free from the greed and fear that might lure a person to forsake these truths in order to gain money or avoid reproach.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy			24	Servings

INGREDIENTS

1	T	Unsalted butter
1		Recipe Golden Mushroom Caps
		see recipe
		With their reserved stems
		cleaned
		And finely chopped
1		Shallot, minced
4	oz	Fresh porcini mushrooms
		roughly chopped
		or 1 oz dried porcini
		rehydrated
		Plus 3 oz white button
		mushrooms
2	T	Dry white wine
		Kosher salt
		Freshly-ground black pepper
3	oz	Camembert cheese

INSTRUCTIONS

Heat the butter in a medium skillet over medium heat. Add the mushroom
stems and shallots and cook until the shallots are translucent, 2 to 4
minutes. Add the white wine, scraping up any bits that may be on the
bottom of the pan, and cook until the wine has evaporated, 1 to 3
minutes. Season with salt and pepper to taste and remove from the
heat.  Heat the oven to broil with the rack in the center. Use a small
spoon  to fill each mushroom cap with the filling. Place the caps on a
baking sheet and set aside.  Slice the Camembert into 24 small pieces,
each slice just large  enough to cover about half of the filling. Set
aside.  Broil the filled mushroom caps until hot throughout, 2 to 3
minutes.  Remove and place a cheese slice on each mushroom. Serve hot.
Makes 2 dozen.  Comments: Porcinis, also known as cepes, are among my
favorite wild  mushrooms. They are available fresh in late spring or
autumn and dried  year-round. When using dried, rehydrate them before
incorporating  into the recipe.  Source: ""Martha Stewart's Hors
d'Oeuvres Handbook" by Martha Stewart"  S(Formatted for MC5): "by Nancy
Berry - nlberry@prodigy.net"  Copyright: "1999 - Clarkson N. Potter -
$35 - ISBN: 0-609-60310-8"  Per serving: 16 Calories (kcal); 1g Total
Fat; (78% calories from  fat); 1g Protein; trace Carbohydrate; 4mg
Cholesterol; 30mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 31 Calories From Fat: 12 Total Fat: 1.4g Cholesterol: 3.8mg Sodium: 42.6mg Potassium: 94.8mg Carbohydrates: 3.8g Fiber: <1g Sugar: <1g Protein: 1.3g