Posts Tagged 'mushrooms'

Grandma Jo’s Stuffed Mushrooms

Hello fall! We’ve missed you and glad you’re back.

Fall brings so many wonderful things: pumpkins, squash and apples… but it’s also the time of year that I always seem to crave mushrooms. It’s great weather for storing and drying them and they tend to pair well with fall produce. I decided to bring back one of my favorite recipes from the beta issue of the magazine, Grandma Jo’s Stuffed Mushrooms. These stuffed mushrooms are great to have out at a Halloween party or Thanksgiving dinner because they are easy to prepare and eat while standing around with a cocktail, or dressed as a monster. The recipe happens to call for tomatoes which due to the warm fall we’ve been having are still around! I got some today in my CSA share and the farmer of Garden of Eve Organic Farm said that he thinks this might be one of the best years for tomatoes he’s ever seen.

Joe Brancaccio of Brancaccio’s Food Shop in Brooklyn (Kensington/Windsor Terrace) shared this delicious, yet simple, recipe with me for the mushroom issue of the magazine last spring. It’s his Grandmother’s recipe. While Grandma Jo was originally from Messina, Sicily, stuffed mushrooms are popular throughout Italy (and Brooklyn). Grandma Jo used button mushrooms because that was what was available to her and affordable, but you can also use criminis, which have a deeper flavor. This special dish, which works wonderfully as an appetizer, is something she would make for birthdays and family celebrations.

Grandma Jo’s Stuffed Mushrooms

1 lb large button or crimini mushrooms

3 tbsp. olive oil

1 medium onion, chopped

2 slices bacon or prosciutto chopped

1/2 cup bread crumbs

2 tbsp. grated cheese (parmesan or locatelli romano)

1 tbsp. parsley, chopped

salt and pepper to taste

1 egg, lightly beaten

1/2 cup plum tomatoes or tomato sauce

1.   Pre-heat oven to 350 degrees.
2.   Clean mushrooms and remove stems.
3.   Chop stems into small pieces.
4.   Sauté the onion, bacon and mushroom stems in the olive oil to a golden brown.
5.   Add bread crumbs, cheese, parsley, salt and pepper and simmer a few minutes longer.
6.   Remove from fire, add beaten egg and tomatoes and mix together.
7.    Fill caps with stuffing. Drizzle with additional olive oil and bake in oven for 30 minutes.

You can visit Joe at:
Brancaccio’s Food Shop
3011 Fort Hamilton Parkway
Brooklyn, NY 11218


post by Carli Heggen


How to Dry Mushrooms

Fresh mushrooms are delicious but sometimes it’s hard to eat them fast enough throughout the week. I talked with Dan Madura of Mycomedicinals Madura Farms in Goshen, NY to find out how to preserve your fresh fungi — the best part is that it’s really easy!

1. Buy mushrooms

2. Gently clean them off with a damp towel, mushroom brush (you can buy these online or at specialty stores), or a tooth brush (Dan’s preferred method.) You just want to wipe off any excess dirt — soaking them in water will ruin their flavor.

3. With your hands, break up the mushrooms that you want to dry (I like to set aside a few fresh ones to enjoy). Place the pieces in a brown paper bag, or wrap in a paper towel, and set aside in a dry cool place. In the dry cool months you can even put them out on your windowsill to speed up the process. I suggest using a rock as a weight or tie a string to the bag and run it through your window so the mushrooms don’t blow away.

4. In a few days your mushrooms should be dry, then you can transfer the mushrooms to a more solid container like a glass jar (which looks pretty nice sitting on your shelf).

Why Dry? Dried mushrooms are great in everything from salads, to pizza, to tea. Dan likes to use dried oyster mushrooms in his omelet for breakfast. I have been trying this and it’s such a fast and easy way to have a mushroom omelet in the morning because you skip the step of chopping and having all those dishes to clean.

Drying is a way to really stretch your mushroom purchases. Dried mushrooms have a stronger flavor than fresh so a little will go a long way and they keep for years.

You can find Mycomedicinals Madura Farms mushrooms at their booth on:

Saturdays at the Abingdon Square, Greenpoint / McCarren Park and Grand Army Plaza Greenmarkets.

Sundays at the Columbia and  Cortelyou Greenmarkets.

Thursdays at  the Columbia Greenmarket.

Dan Madura (right) and his assistant Andre at the Grand Army Plaza Greenmarket.

July 2018
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