Wednesday 3 October
We got eight big stuffin' mushrooms at Findlay Market on Saturday, and got the idea of stuffin' them with crabmeat. We wiped and de-stemmed them (save the stems!), and set them aside with a little oil and salt in each. And oh, we put a pan of asparagus in the oven to roast with some olive oil and salt as a side dish.
First, we needed breadcrumbs, so Holt made some panko-style using his new method: grate two slices of frozen white bread on the side of a box grater with the biggest holes; toast in frying pan with a little butter until golden, and set aside.
We diced up the mushroom stems, 1/2 a small onion, and half a stick of celery, and sweated them in the pan; added 1 Tbsp. of lemon thyme, then breadcrumbs until the consistency was correct, 1/3 lb. claw crabmeat, 1 tsp. lemon juice, and a tad of salt.
Crab and mushroom are friends.