"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Finger foods - Ham stuffed mushrooms--, by Pati Lynn, is from The Lawson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
24 fresh mushrooms 1/4 cup chopped onions 1 teaspoon butter or margarine 2 teaspoons all purpose flour 1/4 teaspoon dried savory 1/8 teaspoon pepper 2 tablespoons dry white wine 2 tablespoons water 1/2 cup ham finely chopped 2 tablespoons grated parmesan cheese 1/4 cup fine dry bread crumbs
Wash mushrooms, drain. Remove stems from mushrooms, reserve. Set Caps to the side. Chop mushroom stems to make 1 cup. Saute mushrooms stems and onions in butter/margarine just until tender. Stir in flour, savory, pepper. Add wine and water. Cook and stir until thickened and bubbly. Stir in ham and parmesan cheese til well mixed. Fill mushroom caps with ham mixture. Place mushroom caps in shallow pan. Top with breadcrumbs. Bake at 350 for 15 to 20 minutes or until tender
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