Stuffed Mushrooms on a Friday night

on Friday, 25 February 2011. Posted in Food & Wine

Bean and Lemon Stuffed Mushrooms

mushroom_caps__kielbasaMushroom caps and kielbasa appetizerIt was a Friday afternoon and I thought that it would be great to celebrate TGIF with my husband. Favorite relaxing foods for us are warm, soft, and they fill your mouth with flavor yet aren't salty or full of fat. Stuffed mushrooms sounded great to me. I checked the cupboards and found some dried aduki beans, fresh lemon. In the refrigerator I had organic two-bite sized white and baby portabella or crimini mushrooms. I decided treat my husband to some of his favorite polish kielbasa purchased in Pennsylvania warm with whole grain honey mustard as well.

I boiled some water for tea for me while cooking and to pour over the beans to rehydrate. Then I went to get the kielbasa out of the freezer, and I started to prepare the mushrooms. When the beans had finished their quick soak, I cooked them. For added flavor while cooking the beans use vegetable broth, dried kelp or dulse, or beef broth.

I chopped the onions, garlic, mushroom stems, zested the lemon before juicing it and started cooking. Wonderful smells filled my kitchen and greeted my husband when he came home. To speed up, have some organic canned beans in the cupboard.

I chose Merrymeeting Honey Wine to compliment the mushrooms and the kielbasa and it was great!

Try the recipe below.

Bean and Lemon Stuffed Mushrooms

Please use local or organic ingredients

1 cup dried or 2 cups canned Aduki beans (or substitute black beans)

2 Tablespoons olive oil

1 medium onion finely chopped

2 garlic cloves crushed & finely chopped

1 teaspoon dry thyme

¼ teaspoon ground coriander

12 – 16 medium size/two bite mushrooms Baby bellas or white (mixed is best)

Grated rind of one lemon20110225_13

Juice of one lemon

3 tablespoons dry white wine or mead

¼ teaspoon freshly ground black pepper

1/3 cup whole wheat or rye or spelt bread crumbs

¼ cup freshly grated romano cheese

1/3 cup crumbled goat's cheese or feta cheese

Sea salt to taste

If using dried beans, sort and quick soak by covering with 3 cups boiling water with 2 or 3 dulse pieces added for one hour. Drain, cook in pot with enough water to cover by 2 inches with 2 or 3 pieces of dulse or kelp. When tender, drain & rinse.  If using canned beans, drain & rinse. Pulse beans in a food processor until grainy/near puree but with some beans not smashed. You can use a potatoe masher to smash the beans.

Preheat oven to 400 degrees F. or 200 degrees C.

Clean the mushrooms then break the stems from the caps. Finely chop the stems. Spray with cooking spray a large ovenproof dish or coat with olive oil. Spray the mushroom caps with cooking spray or lightly brush with oil and place in the ovenproof dish.

Saute_mushrooms__onions_-_captionSaute'ing diced mushroom cap stems and onionsIn a large heavy frying pan, preheat olive oil until warm. Add onion & garlic and stir until almost softened. Then add thyme and ground coriander and stir and cook 1 minute. Add the chopped mushroom stems and sauté until soft but not dry. Add the smashed beans to the pan and sauté for 2 minutes. Then add lemon rind, juice, wine, and black pepper. If too dry, add up to ¼ cup of water. Saute' until soft and sticky then add bread crumbs and romano cheese. Take off the heat and stir. Adjust seasonings now.

Fill the mushroom caps with the filling, making mounds. Cover with foil and bake 15- 18 minutes at 400 degrees. Remove from oven, uncover and top with goat or feta cheese. Return to oven for 15 – 20 minutes or when the cheese is melted and bubbly and the mushrooms are soft and tender.

Copywrite © 2011 Alice Bean Andrenyak


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