Wednesday, January 18, 2012

Chorizo Stuffed Mushrooms

Are you a fan of fungus?  I am!!  The edible kind I mean.  I could eat mushrooms on or with pretty much everything.... omelets, pizza, chicken, steak, stir-try... you name it!
Chorizo Stuffed Mushrooms ((Recipe below!!))
My affinity for fungi started when I moved to mushroom country when I was a kid! (My parents still live there!)  Where is the land of mushrooms, you ask?  Why.... Kennett Square, PA!  Yes I grew up in the Mushroom Capital of the World!  So move aside Candy Capital of the World (Chicago, IL) and Slurpee Capital of the World (Winnepeg, MB)! 
Kennett Square, PA via shelpucix

Kennett Square is an historic town in Southeastern Pennsylvania.  This place has roots!!  Soldiers marched through the area towards the Battle of the Brandywine during the American Revolution and its residents played a vital role in the Underground Railroad.  So where do mushrooms fit in?  
According to mushroom scholar Samuel E. Flammini, back in the 1890's two Quaker farmers imported the "schrooms" from Europe as a way to make extra cash in their carnation growing business.  Carnations are grown in elevated beds which left a bunch of space underneath to grow mushrooms.  
Kennett Square Mushroom Festival via Philly Homegrown
What started as a sideline business has now spawned into a multimillion dollar industry for Kennett Square and the surrounding towns.  It also gives the area a certain aroma ((if you will))... since mushrooms are grown in "you-know-what!"  You guys know what I am talking about! And NO... you don't get used to the smell!
Mushrooms from Kennett - Thank you Lincoln Park Whole Foods!
Last week, I found some Kennett Square mushrooms at the Lincoln Park Whole Foods and knew they were destined for my belly!!  Since I was already planning to make delish Chicken Mole Tacos I decided to stuff the cute little buttons with Chorizo and Manchego cheese.  YUMM!!!  To kick the recipe up even further... I brushed some tasty tequila on the mushrooms before filling them.  It gave the schrooms a slightly sweet undertone which pairs nicely with the spicy sausage and nutty cheese. DELICIOSO!!!
Melt in your mouth yummy!!

slightly adapted from Daisy Martinez/Food Network

  • 1 4-ounce Chorizo sausage, raw with casing removed
  • 16 large white mushrooms
  • 4-ounces tequila
  • 3 green onions, both green and white parts thinly sliced
  • 1/2 cup plus 2 tablespoons bread crumbs
  • 1/4 cup reduced-sodium chicken stock
  • 2 tablespoons cilantro
  • 1/3 cup plus 2 tablespoons coarsely grated Manchego cheese

  • Preheat oven to 400 degrees F.
  • Remove stems from mushrooms.  Mince half of the stems and set aside.  Place mushroom caps into a shallow baking dish and brush with tequila.
  • Heat large skillet over medium-high heat and add chorizo.  Using a wooden spoon break up sausage into crumbles while it cooks through about 5 minutes.  Remove chorizo to a plate lined with a paper towel and discard all but 1 teaspoon of sausage fat from pan.
  • Reheat skillet and add in mushroom stems.  Cook until soft about 2 to 3 minutes.  Add in 1/2 cup breadcrumbs and stir until toasted.  Remove pan from heat.  Stir in chorizo, 1/3 cup cheese, cilantro and green onions.  Add in chicken stock until mixture is moist but not runny.  
  • Spoon mixture into mushroom caps.  Top with remaining bread crumbs and cheese.  Bake until stuffing is lightly browned, about 20 to 25 minutes.  Enjoy!

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