Sunday, January 9, 2011

Mead and Mushrooms

This year I resolved to go out with the sole purpose of meeting new people...something I personally find very difficult. A friend of mine told me about MeetUp.Com, a web-based listing of groups centered around the things they like...with the sole purpose of meeting new people that like what they like. It doesn't sound hard, right? My goal: join one group and attend one activity in January. They have thousands of groups to choose from, like hiking groups, German culture groups, groups that go to movies, drink wine, you name it. I typed in "Irish"...whoa what a listing! And as luck would have it, they had a Mead Bottling night. Now that sounds interesting and definitely something I've never done. I just needed to bring 4 empty Grolsch bottles (darn) and an appetizer...what to make? 

What goes with Mead? What is Mead? Mead is a honey based alcoholic drink, typically sweet (but also made dry with higher alcohol), so basically honey wine. How about mushrooms? Lately, I've been admiring the Pioneer Woman's recipes and one popped out called Mushrooms Stuffed with Brie. Eureka! They even look Irish! These tasty fungi were amazing. Period. I highly recommend them...and they're very versatile. Before my Sister can say anything, yes, I did tamper with the recipe, but I also did a few by the book. Here is my version...

Stuffed Mushroom Caps
(adapted from Ree Drummond/The Pioneer Woman)

30 Mushrooms (approx) Washed, Stems Removed
3 T. Butter
1 c. Walnuts Chopped
4 Garlic Cloves Minced
1/3 c. Flat-Leaf Parsley Chopped
5 Green Onions Sliced (use the whole onion)
1/4 c. White Wine Not Optional (in my opinion)
Pinch Salt
1 Brie Wedge Divided
Truffle Oil Drizzle (optional)

Preheat oven to 350 degrees.

Melt butter in large skillet. Add mushrooms and toss to coat in butter and cook for 1 minute. Set aside in a baking dish, cup side up. Place a few chopped walnuts in the bottom of each mushroom cap. In the same skillet, combine garlic, parsley, onions and wine. Stir until wine evaporates. Season with a pinch of salt.
Cut the rind off of the brie wedge and cut into pieces to fit inside each mushroom cap, press lightly. Top with parsley, onion and garlic mixture. Drizzle with truffle oil.
Cook in oven for approximately 15 minutes (more for larger mushrooms and less for button variety) or until the brie is melted. Serve after slightly cooled.

Options: substitute blue cheese for the brie (Made some and loved these also!)
Serve with Mead or Wine.



  1. I'll make some when I come visit :o)

  2. I really really can't wait to try this. I am on such a mushroom kick right now. Oh BOY! Also, I bet you could use the mushroom stems in something as well, maybe cook them up with some butter, garlic and red wine? Hmmm...mushroom soup additive? Oh Boy!


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