![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
Date: Fri, 13 May 94 03:09:59 PDT From: Michelle Dick <artemis> Spinach Stuffed Mushrooms (warning: strongly spiced and flavored) 24 large (but not huge) white mushrooms (there’s too much seasoning in this recipe to use a good mushroom -- go for the cheap bland ones). 1/4 cup chopped shallots or onion 2 large cloves garlic, chopped 2 T balsamic vinegar 1/4 cup water 2 t chicken style seasoning (recipe follows) 1 pack frozen chopped spinach (about 10 oz?) - thawed and drained Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saute shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all absorbed/evaporated. Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until hot and mushroom caps are cooked. If you leave them slightly undercooked, you can do these ahead and then heat them up in the microwave when needed. The chicken style seasoning is one of my favorites. I use it anywhere I would have used chicken broth to give a richer, more complex flavor (and anywhere I know need spices, but not sure which ones). I keep a jar of this on hand: Date: Tue, 08 Feb 94 02:06:40 PST From: Michelle Dick <artemis> Subject: Chicken Style Seasoning -- the good one From _Country Kitchen Collection_ CHICKEN STYLE SEASONING 1 1/3 cup nutritional yeast flakes 3 T onion powder 2 1/2 t garlic powder 1 T salt 1 tsp celery seed 2 1/2 T Italian seasoning 2 T parsley, dried Blend smooth all ingredients except parsley. Stir in parsley. Store in airtight container. Notes: Use this seasoning to make a quick chicken-like stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base. Make a very simple, easy, and good-tasting gravy by mixing water, seasoning, and miso (I like the dark brown rice miso). Typical proportions: 1.5 cups water, 1 T seasoning, 2 t miso. Increase/decrease seasonings according your your taste. Right before serving gravy, mix some starch (I frequently use potato starch) in a bit of water till well-blended and add to gravy to thicken (do this over medium heat). Add starch until you reach desired thickness. Quick, easy, and surprisingly tastey. Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |