Wednesday 3 February
Holt hand-picked a pound of
mushrooms suitable for stuffing at Findlay Market on Saturday, and we've been
pondering what to do with them. At first
we thought it would be funny if we filled them with creamed tuna and green
peas, as if it were tuna-noodle casserole enclosed in their own mushrooms
instead of cream of mushroom soup. But
when we picked over the roast chicken from yesterday's dinner and got lots of
extra tasty scraps, we came up with the perfect idea: Barbara's childhood
favorite, chicken à la King.
We cleaned the mushrooms, cut out
and trimmed the stems, and diced and sautéed them and some little red peppers in
bacon fat in a pan, while the oil-sprinkled mushroom caps had a preliminary
toast in the oven for about 15 minutes. Then
we added some flour to the pan to make a roux, poured in heavy cream to
thicken, and finally, added the chicken scraps and some breadcrumbs to give it
body.
We piled the resultant mixture
into the mushroom caps, topped them with grated cheese, and set them into the
oven to brown for another 15 minutes.
And you know, as well as being the perfect 50s pastiche, they tasted
really good.
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