There’s a new vendor at the Kilrush market. Schiele McDonald Mushrooms is a mushroom farm in Tipperary. They sell gorgeous baby bellas, 4 different sizes of button mushrooms and packages of big stuffed ones, veggie or with meat. The tastings Nicole passed around were mouth watering.
Here’s a recipe of mine for stuffed mushrooms, that I perfected years ago. It makes a light hors duevres as it has no bread crumbs, only a little flour. If you are gluten intolerant, substitute corn or potato flour.
12 small button mushrooms, 3Tbl. butter, 2 Tbl. chopped scallions (green onions), 1/2 Tbl. plain white flour, 1/2 cup heavy cream, 3 Tbl. chopped fresh parsley, 1/4 cup grated gruyere cheese, salt and pepper. Clean mushrooms, separate stems and chop fine. Combine stems with scallions and saute in butter on low heat. Add flour, it will be lumpy and thick. Slowly stir in cream until thick. Whisk until it is smooth. Add parsley, salt and pepper. Rub a lttle oil or butter on a baking sheet and place mushrooms on it. Fill caps with cream mixture. Place cheese over each mushroom. Bake for 15 minutes in a 190 or 375 oven. Serve immediately. 