Oscars: “Soy Story 3” and “The Kids Are All Rice” (Soy-Marinated and -Crusted Tofu Fries with Whole Grain Rice Salad)
Getting two nominees out in one post, here.
Getting two nominees out in one post, here.
My grandmother used to make stuffed mushrooms all the time for parties. I loved them (still do) and learned how to make them by watching her cook – the measurements for the recipe below are ones I figured out working backwards while cooking by my usual “eyeballing” method. Because I associated stuffed mushrooms so strongly with my grandma, I assumed they were a family thing. When I started looking through old cook books, though, I discovered stuffed mushroom recipes all over the place. The 50s and 60s were all about cute little canapes and hors d’oeuvres, and stuffed mushrooms were apparently a classic and a favorite. I still love my grandma’s recipe, though – it’s just a simple breadcrumb stuffing, but it’s tasty and has a great texture. The cheese is my addition: it gives a great umami punch. These mushrooms work as either an appetizer or a vegetable side dish. So…both family-vintage and vintage-vintage…here they are: