A friend came by with some 3-in. Shiitake mushrooms and a recipe for me I'm adding this to our dinner and want to share it with you.
Cut the stems off the mushroom right against the cap.and discard. Then combine about 2 tea.fresh rosemary, 1/2 bunch fresh thyme and 1/4-c. plus 1 tea. of evoo, then put this over the mushroom caps. Roast at 375f about 15 min. Cool, then put a Tab of this filling in the cpas, if you want to make them fancy you fold the cap in half after filling and tie into a package with long chives. plate them and serve. The filling is 12 capers drained, 6 cured,pitted and chopped black olives, 6 green-brined olives, pitted and chopped, 1 small shallot, finely diced,1-Tab. chopped Italian parsley, the long chives for tying one per package, salt and pepper to taste.
enjoy,
kadesma
Cut the stems off the mushroom right against the cap.and discard. Then combine about 2 tea.fresh rosemary, 1/2 bunch fresh thyme and 1/4-c. plus 1 tea. of evoo, then put this over the mushroom caps. Roast at 375f about 15 min. Cool, then put a Tab of this filling in the cpas, if you want to make them fancy you fold the cap in half after filling and tie into a package with long chives. plate them and serve. The filling is 12 capers drained, 6 cured,pitted and chopped black olives, 6 green-brined olives, pitted and chopped, 1 small shallot, finely diced,1-Tab. chopped Italian parsley, the long chives for tying one per package, salt and pepper to taste.
enjoy,
kadesma