Adapted from a Penelope Casas recipe
I am making a Spanish tapas dinner for this Sunday. Jan picked this tapas out of one of my cookbooks. Although I did not follow the recipe, it had some techniques for the fillings that I found interesting.
Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)
Champiñones Rellenos de Cerdo y Piñones
Mushrooms Stuffed with Pork and Pine Nuts
Since I was using alcohol in my main dish—port—I thought I should keep it up and add some brandy to my vegetables. Mushrooms and green beans are very popular at our house. They also go very well with barbecued beef.
Karl’s Brandied Mushrooms and Green Beans
I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.
Karl’s Barbecued Mushrooms
with Sichuan Pepper Sauce
Many European countries have some variation of hunter’s chicken: the Italian pollo alla cacciatore, the French poulet chasseur and coq au vin, and the German hühnchen nach jägerart. The general idea of this dish is that you make it with the ingredients that a hunter would have on hand while out in the woods. Many modern versions include tomatoes and are served over pasta.
Karl’s Chicken Cacciatore (Hunter’s Chicken)
Everybody in my family, except Eilene, loves mushrooms. She doesn’t like the texture. This leaves me with three options when I use them in cooking.
Karl’s Tarragon Mixed Mushrooms
with Meyer Lemon