"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wooley's Restaurant, Minneapolis, MN
Added: Friday, May 16, 2008


16 large fresh mushrooms
Lemon juice
4 oz. crab meat
2 green onions, finely diced
2 tbsp white onion, finely diced
1/2 c. heavy cream
1/4 tsp. cayenne pepper
2 tbsp. white wine
Juice from one lemon
Salt and white pepper to taste
Hollandaise sauce or grated cheese

Remove stems from mushrooms and wash. Boil mushrooms in water with salt and a little lemon juice. Remove after 5 min.; set aside.
Squeeze excess water out of crab meat. Mix crab, green and white onions, cream, cayenne pepper, white wine, lemon juice, salt and pepper. Place mixture into mushroom caps. Top with Hollandaise sauce or any grated cheese. Place under broiler until brown. Serve immediately.




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