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Baked Stuffed Mushrooms

Friday, December 23, 2011

Baked Stuffed Mushrooms

1 pound of large fresh mushrooms, cleaned
2 tablespoons of butter or margarine
1/4 pound of ground veal
1/4 cup of chopped onion
1 clove garlic, minced
1 tablespoon of chopped fresh parsley
1/2 teaspoon of celery salt
1/4 teaspoon of pepper
Sauce (recipe below)

Remove stems from mushrooms; chop stems. Set mushroom caps aside.

Melt butter in a heavy skillet. Add chopped stems, veal, onion, and garlic; sauté mixture until veal is browned, stirring to crumble. Add seasonings; mix well. Drain off pan drippings.

Spoon mixture into mushroom caps; place caps in a lightly greased 13x9x2 inch baking dish. Bake at 375ºF. for 20 minutes. Spoon sauce over mushrooms to serve. Yield: 10 to 12 appetizer servings

1/4 cup of finely chopped onion
2 tablespoons of butter or margarine
1 tablespoon plus 1 1/2 teaspoons of all purpose flour
1/2 teaspoon of marjoram leaves, crushed
1/2 teaspoon of celery salt
1/4 teaspoon of dry mustard
1 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
1/2 cup of Sauterne or other white wine
1/2 cup of commercial sour cream

Sauté onion in butter until tender. Add flour, stirring until onion is coated. Add marjoram, celery salt, and mustard. Cook 1 minute, stirring constantly. Gradually add lemon juice, Worcestershire sauce, and wine. Cook over medium heat, stirring constantly, until thickened.
Remove from heat; add sour cream. Cook until thoroughly heated, Yield: about 1 1/2 cups.

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