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Tuesday, September 24, 2013

Stuffed Mushrooms / Champignons Farcis


I've always loved reading books and magazines. When I was younger, I remember reading a book about a little boy. One day his mom packed him leftover Stuffed Mushrooms for his school lunch. The description of the mushrooms stuck and I found myself in our kitchen looking for a can of whole mushrooms. I was about 12 year old and was not as passionate about food although it did pique my curiosity at times. I took a button mushroom in my hand, took a closer look, and wondered to myself how could this be stuffed. Of course, at that time mushrooms to me were only button mushrooms and I was completely unaware that there were other varieties! In the years that passed, I'd find myself looking for fresh button mushrooms in the grocery stores in Cebu, Philippines, but the only kind I found were the canned ones. I started experimenting with the other kinds of mushroom I found - Oyster, Enoki, and Shiitake Mushrooms (click here, here, and here)- until one day, I just stopped thinking about Stuffed Mushrooms altogether. I thought that the cause was lost until yesterday when I found myself looking back at a bunch of big-sized button mushrooms at the store. I looked at the sign - Champignons a farcir / Mushrooms to stuff - and just like that, the book, the little boy, and his school lunch all came to mind. YES!!! Bingo!!!


I grabbed the 6 mushrooms on display. Clutching the bag, I was smiling from ear to ear and I couldn't wait to go home. I just knew today was gonna be a good day. Especially with the past weeks I've been experiencing! Which brings me to the next topic. How do I prepare the mushrooms? I've been so fixated on getting the mushrooms that I didn't know what to do with it. And it's bittersweet because I finally get the mushrooms, but my flu has messed up my taste buds at the moment. I'm hoping that when I'm 100% cured, these babies will still be available to buy. In the meantime, I've prepared it and MR helped me with the seasoning. Sadly, I thought the mushrooms were bland, which is how I find all food to be lately. On the other hand, everyone else just loved it and wished for seconds!



Finally I get a hold of you!!! I finally found you!!!



First, I carefully wiped the mushrooms with a clean kitchen towel. Mushrooms absorb water, so you don't want to soak them. Just wipe the dirt and soil gently. Remove the stems and set aside. You will need them. Pull gently as you remove them as you might feel some resistance.



Dice finely the mushrooms stems, 2 garlic, and 1 shallot. Transfer to a bowl.



Add 2 squares of French soft white cheese. I used St. Moret.



Mix together well and season with salt and black pepper.



Stuff the mushrooms with the filling.



For my finishing touch, I thought I'd add a thin slice of Beurre Escargot (butter with garlic, parsley, and sometimes shallots). Add a tablespoon or 2 of olive oil on the baking dish, transfer the mushrooms, and season the top with salt and black pepper.



Bake in a 200 degrees preheated oven for 20 minutes.
Remove from the oven. Serve hot and enjoy!



Lunch is served: Pork Chop, Stuffed Mushrooms, and Bulgur 

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