Monday, October 31, 2011

French Onion Stuffed Mushrooms

French Onion Stuffed Mushrooms
Well here it is November and it is still 80 degrees and sunny in my backyard. Getting into the Holiday cooking spirit can be a little bit hard to do with all this nice weather. My Lemon, Lime and Orange trees are in full bloom. Quite a change from where I grew up in Oregon. I am definitely a California girl. For those of you that don't know, I am adopted. I was born in California and my parents who adopted me, lived in Oregon. So right when I was born, I was moved to a new climate. You would think I would not have known the difference. Because I was a baby and didn't really live here. But I think God made me to live in California. In Oregon I was sick all the time, I had severe allergies, migraines and I struggled with seasonal depression. Since I have moved here, I am hardly sick, I only get a migraine when a rain storm comes ... and that is only a couple times a year. I am just better fit to be in California and I am so blessed to be here! Does not mean I don't notice the lifestyle difference. Everything from the way we eat is different. Different things are in season. It is just a completely different way to experience Fall and Winter. I really enjoy going to Oregon in the Fall and Winter for a visit. You definitely "feel" the seasons there. I have come to appreciate the cold and rain when I visit, because it is how I have perceived Fall and Winter to be my entire life. I remember many nights sipping red wine with friends in our sweaters by the fire. Singing Karaoke and playing card games because it was too cold and wet to be outside.
Here in Cali, it is warm, but tonight is game night too! A bit different here because we hang out back by the pool and enjoy when the evening breeze comes through. Totally different experience, but one that I also love. Card games with some of our favorite people. We are all bringing finger foods. Instead of going the boring cheese and cracker route...tonight I am bringing French Onion Stuffed Mushrooms adapted from The Pioneer Woman

2 Tablespoons Butter
1 whole Large Sweet Onion, Halved And Sliced Thin
1/4 cup Chicken Broth (you can use beef)
3 dashes Worcestershire Sauce
Splash Of White Wine
Kosher Salt
24 whole baby bella Mushrooms, Washed And Stems Removed (save them for another recipe)



Prep your ingredients by slicing onions thin and washing and taking stems off mushrooms.
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions
 and saute for 15 to 20 minutes, stirring occasionally, until very soft and lightly browned.



Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.




Melt 1 tablespoon butter in a large skillet over medium heat.
Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps top side down in a baking dish. Heap cavity with sauteed onions,
Bake at 10 minutes on 325 degrees. Serve!


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