Sunday, May 24, 2009

Stuffed Mushrooms

This recipes was from my father.

9 to 10 large whole mushrooms
½ pound bulk breakfast sausage, hot if you like it
½ teaspoon seasoned salt
¼ teaspoon black pepper
¼ teaspoon rubbed sage
1 teaspoon minced garlic
3 ounces cream cheese room temperature
2 scallions chopped
Slices of mozzarella cheese

Preheat oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage, seasoned salt, sage, and garlic and cook until nicely browned or about 7 minutes. While the sausage cooks wash the mushrooms and leave them slightly damp. Remove the stems dice them and add them to the sausage for the final 2 minutes. Remove from heat and drain any excess fat and place in a large bowl. Add the cream cheese and scallions and mix well. Brush the mushroom caps with olive oil. This will keep the moist during cooking and they’ll turn a golden brown. Fill the mushroom caps with the sausage mixture and place on a baking sheet. Cut the mozzarella slices into small pieces and place over each mushroom. Sprinkle some paprika over the cheese and bake for 20 minutes or until lightly browned.

Pickled Eggs

This was another one of my gpa's recipes.

12 to 18 extra large eggs
3 to 4 cloves of garlic peeled and sliced in half
2 cups red wine vinegar
1 tsp basil
1 tsp Thyme
1 tsp oregano
salt and pepper

Combine in a saucepan ingredients 2 through 6 and bring to a boil. Boil for 3 to 4 minutes. Remove from heat and let stand. Working with one egg at a time lightly beat with a fork and fry in butter in a 6-inch or smaller non-stick fry pan. Season with salt and pepper. Cook all the eggs as you would a crepe. When all the eggs are cooked slices the eggs into halves and place in a container that can be sealed. As you layer the eggs in the container add some of the vinegar along with the garlic and spices use up all the vinegar seal the container and refrigerate for at least one week before use.