Hors D'oeuvres themselves also seem long forgotten. In the 21st century they are more likely to be referred to as starters or canapes I think. I can't remember the last time I saw the words printed on a menu.Sticking with this weeks Cookbook Challenge theme, I decided to consult an old-school cookbook to whip an old-school kind of Hor D'oeurves. Suzanne Dixon-Hudson's The Boozy Chef - Recipes for drinkers who love to cook (picked up at the op-shop for the princely sum of $2), brings us Absolutely Stuffed Mushrooms.
I have halved the amounts that were in the book as I found the filling was enough to do about 1kg of mushrooms! The following will fill around 500gms of mushies.Ingredients
500gms mushrooms, stalks removed (keep them to add to the filling)
1/2 cup grated cheese
125gm cottage cheese (who knew this still existed? You could do ricotta instead for sure)
2 rashers bacon, rinds removed and lightly cooked
1 1/2 celery stalks
1/2 cup fresh breadcrumbs
1/4 dry white wine (you could omit this, I guess because it's a boozy cookbook there has to be some booze)
1/2 tbs Dijon mustard
Preheat oven to 180C degrees.
Combine all the filling ingredients, including the mushroom stalks, in a food processor and whizz to combine.
Fill each mushroom with a tablespoon of filling. The recipe says to bake them for 5 minutes, but this is nowhere near long enough, I would give them 12-15 minutes.
I added some grated cheese on top too, which made them a little oily, but the filling was quite oozy so I think you need something on top to keep it inside the mushrooms.
I wasn't expecting the filling to end up being such a paste. The flavour of the celery really cuts through, but apart from that, there are not super tasty. If I was going to do stuffed mushrooms again, I would probably use my mum's recipe which is just as old-school, but twice as good.
These are a good base for an Hors D'oeuvres though, so I would say go for the 'shrooms as a starter, but come up with something better to stuff them with.
Enjoy!
5 comments:
I think next year if the challenge continues, we should change the nameof hor d'oeuvres! I keep having to copy and paste it cos I can never remember the spelling! :)
I made stuffed mushrooms too!
The Boozy Chef - fantastic name for a cookbook! Shame that the mushrooms weren't up to scratch. What usually goes in the mushrooms in your mum's recipe?
Looks like my sort of cookbook. It's a shame the filling wasn't wonderful, as it sounds quite a nice combination. Leigh
I couldn't resist buying that book when I saw it! I think the filling would be better off just 'pulsed' in the food processor so it doesn't end up a paste. My mum's has similar ingredients but they are finely chopped and mixed by hand. I'll dig out her recipe and give them a go.
Shame these werent what you were expecting, but I love the name of the cookbook! Worth giving a shot with another recipe because stuffed mushies can be so yum!
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