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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6001826
Marvelous mushrooms to munch on from the kitchens of
muddy
I'd like to share a happy experiment with you all! First of all, I'd like to apologize for the cell phone photos!
*Please be advised - eating undercooked foods may expose you to illness you could prevent by fully cooking your meal!*
For this tasty dish, you will need:
+Whole baby Portobello mushrooms
+Crab meat
+Smoked gouda (you can use another cheese, but it will not have the same flavor!)
+Stick of margarine
Tip: Crab is expensive, but there are great tasting alternatives that are made of fish and have the same flavor as crab. For this dish, I used "Crab Classic - Flake Style" by transOcean.
This is an extremely easy dish to make, all it requires is a stove, a spatula, a single frying pan, some Pam, and the above ingredients.
To start, wash your mushrooms and pull out the stalks. Set these on a paper towel and get out a plate to set the prepared food on.
Spray your frying pan with your cooking spray of choice. Then, plop in a small hunk of margarine and set the pan to a medium heat. After the butter has halfway melted, begin to place your mushrooms. Try to keep them all facing the same direction. Adjust the heat as desired to get the right level of cooking you want. I prefer my mushrooms a bit raw in the middle, so I kept this medium heat for the majority of the time. Every so often, flip your mushrooms to be cap up or down. At least cook the mushrooms until the whites have turned a nice golden brown and the surrounding cap has turned dark.Eventually, leave them bottom side up so juices will begin to collect in the hole left by the stalk.
Tip: if you are having trouble flipping the mushrooms cap side up, take the corner of your spatula and tap the inner lip of the hole left by the stalk. It should flip right over. Flipping them cap side down is tricky, so use the sides of your pan and other mushrooms to help you out.
Tip: While waiting for your mushrooms to reach desired doneness, go ahead and slice off about a half inch round of gouda.
After your mushrooms have reached the desired level of doneness and have collected a brown juice in the hole, use your spatula to pick them up (don't spill the juice!) and place on the plate. You can arrange them if you wish, as I did in my photos.
As soon as your mushrooms are out of the pan, take the stalks and throw them in. They should cook relatively quickly given their size and the pre-existing heat from cooking the mushrooms. As soon as these are golden brown, take your pan and scrape the stalks onto the plate.
Get another small hunk of butter and throw it in the pan. Place your crab meat along with it, in small enough chunks to fit within your mushrooms, and cook until desired doneness is reached. Again, I prefer my foods a bit raw. Your crab meat may immediately get browned from frying, but also from the mushroom juices. Remember to keep your heat on medium as to not cook your crab too quickly! When your crab is done, scrape onto plate.
Now, take your gouda and cut off any waxy edges. Tear it into chunks and place in a microwave safe bowl, and microwave it for no longer than a minute. I didn't even quite pay attention to the time, because you should really pay attention to the cheese. As soon as it has made sizzling sounds for a few moments, remove it, else it will scorch. Quickly whisk the cheese with a fork to ensure smoothness throughout. Don't worry, the outside cools quickly, but it remains piping hot inside!
Begin stuffing your mushrooms with the crab meat, careful to not spill the juices within the caps - those are very good for your immune system! Careful - the caps are VERY slippery. Take some gouda out with the fork and put as much as desired on top of the crab meat (you may need to use your fingers!). Devour! Repeat until stuffed mushrooms are gone! Then, use the stalks to eat the remainder of the gouda as a dip. If there's none left, the stalks are tasty by themselves!
And there you have it! Very easy to make and very very yummy!
These are very rich - make sure you have a friend to share with, as you will likely make more than you think you can eat! To chase this treat, I would suggest a wine (though I enjoyed them with a glass of milk).
Thanks for reading! Please comment if you try this!!
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6001826
Allergy warning – recipe contains shellfish & dairy products
Marvelous mushrooms to munch on from the kitchens of
muddy******************************I'd like to share a happy experiment with you all! First of all, I'd like to apologize for the cell phone photos!
*Please be advised - eating undercooked foods may expose you to illness you could prevent by fully cooking your meal!*
For this tasty dish, you will need:
+Whole baby Portobello mushrooms
+Crab meat
+Smoked gouda (you can use another cheese, but it will not have the same flavor!)
+Stick of margarine
Tip: Crab is expensive, but there are great tasting alternatives that are made of fish and have the same flavor as crab. For this dish, I used "Crab Classic - Flake Style" by transOcean.
This is an extremely easy dish to make, all it requires is a stove, a spatula, a single frying pan, some Pam, and the above ingredients.
To start, wash your mushrooms and pull out the stalks. Set these on a paper towel and get out a plate to set the prepared food on.
Spray your frying pan with your cooking spray of choice. Then, plop in a small hunk of margarine and set the pan to a medium heat. After the butter has halfway melted, begin to place your mushrooms. Try to keep them all facing the same direction. Adjust the heat as desired to get the right level of cooking you want. I prefer my mushrooms a bit raw in the middle, so I kept this medium heat for the majority of the time. Every so often, flip your mushrooms to be cap up or down. At least cook the mushrooms until the whites have turned a nice golden brown and the surrounding cap has turned dark.Eventually, leave them bottom side up so juices will begin to collect in the hole left by the stalk.
Tip: if you are having trouble flipping the mushrooms cap side up, take the corner of your spatula and tap the inner lip of the hole left by the stalk. It should flip right over. Flipping them cap side down is tricky, so use the sides of your pan and other mushrooms to help you out.
Tip: While waiting for your mushrooms to reach desired doneness, go ahead and slice off about a half inch round of gouda.
After your mushrooms have reached the desired level of doneness and have collected a brown juice in the hole, use your spatula to pick them up (don't spill the juice!) and place on the plate. You can arrange them if you wish, as I did in my photos.
As soon as your mushrooms are out of the pan, take the stalks and throw them in. They should cook relatively quickly given their size and the pre-existing heat from cooking the mushrooms. As soon as these are golden brown, take your pan and scrape the stalks onto the plate.
Get another small hunk of butter and throw it in the pan. Place your crab meat along with it, in small enough chunks to fit within your mushrooms, and cook until desired doneness is reached. Again, I prefer my foods a bit raw. Your crab meat may immediately get browned from frying, but also from the mushroom juices. Remember to keep your heat on medium as to not cook your crab too quickly! When your crab is done, scrape onto plate.
Now, take your gouda and cut off any waxy edges. Tear it into chunks and place in a microwave safe bowl, and microwave it for no longer than a minute. I didn't even quite pay attention to the time, because you should really pay attention to the cheese. As soon as it has made sizzling sounds for a few moments, remove it, else it will scorch. Quickly whisk the cheese with a fork to ensure smoothness throughout. Don't worry, the outside cools quickly, but it remains piping hot inside!
Begin stuffing your mushrooms with the crab meat, careful to not spill the juices within the caps - those are very good for your immune system! Careful - the caps are VERY slippery. Take some gouda out with the fork and put as much as desired on top of the crab meat (you may need to use your fingers!). Devour! Repeat until stuffed mushrooms are gone! Then, use the stalks to eat the remainder of the gouda as a dip. If there's none left, the stalks are tasty by themselves!
And there you have it! Very easy to make and very very yummy!
These are very rich - make sure you have a friend to share with, as you will likely make more than you think you can eat! To chase this treat, I would suggest a wine (though I enjoyed them with a glass of milk).
Thanks for reading! Please comment if you try this!!
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6001826
Allergy warning – recipe contains shellfish & dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 640 x 960px
File Size 373.8 kB
Comments