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OF THE 1940'S & 50'S





Stuffed Mushrooms    FD00063_.wmf (14576 bytes)

These delectable, crabmeat-stuffed fungi will surely be the talk of your next party.  

Select healthy looking mushrooms with intact caps (don't go picking in the fields)!  Choose ones with caps of good size.  Too small and you'll have no room for stuffing.  Too big...  grab your knives!

At least one pound mushroom caps (retain about 5 stems)
1/4 cup chopped onion
3 Tbl butter
1 cup plain bread crumbs
1 cup flake crab meat
1/2 teaspoon salt
1/2 tsp thyme leaves
1/4 tsp ground turmeric
1/4 tsp pepper

Preheat oven to 350°F.  Put 2 Tbl butter in a glass cooking dish (I use a 9½ X 13½ Pyrex® baking dish) and place in oven during preheat to melt butter in dish.

Chop retained stems into little pieces.  Sauté in 3 Tbl butter with chopped onion, salt, thyme, turmeric and pepper until onions are translucent, about 5 minutes.  Stir in bread crumbs to moisten and mix well.   Finally add crab meat.  Mixture should not crumble when rolled in your hand, nor should it be too liquid.  Additional butter and/or bread crumbs may be used to reach proper consistency.

Pack stuffing into caps and set aside.  If you have any stuffing left over, form into a patty and add to dish, sort of a modified crabcake.

When all mushrooms are stuffed, remove baking dish and place stuffed mushrooms cap sides down in melted butter.  Bake for 20 min.  Turn on broiler to just brown tops.  Enjoy!

Your Host,  Brad


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