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Sep 212013

Cheese Dripping Mushrooms

Great to have for those game parties! Just make sure you buy a big bottle of burgundy so you have some left-over to sip on while your pig(skin)ing out! Changed our plans for taking a trip up north until the spring when we hope to land in Indiana for morel mushroom hunting season! Really wanted to go to see the fall leaves, but from what I’m hearing, there will not be much of a change of color this year, so we opted to take a shorter trip and just head up to Georgia and maybe see them there. This is National Mushroom month and this recipe is very, very simple but packs a lot of taste simmered in the burgundy and topped with cheese!



5.0 from 1 reviews
Cheese Dripping Mushrooms
  • 2 lbs medium sized mushrooms, stems removed, washed and well drained
  • ½ cup butter
  • 3 cups burgundy (that's why I said to get a BIG bottle)
  • 8 oz cheddar cheese, mild or sharp, grated medium
  • 8 oz Swiss cheese, grated medium
  1. Melt butter in a large skillet over medium-low heat; add mushrooms and then add the burgundy.
  2. Simmer mixture for about 30 minutes, stirring occasionally.
  3. Transfer mushrooms into a greased baking dish (stem side up) with a little of the burgundy liquid; top with cheeses and bake in a 350 degree oven until cheeses are melted and piping hot.


Today is Eat An Apple Day and the first day of fall, YEAH! So again, have a nice weekend and enjoy! I’m off to catch the Florida Gator game and fix some BBQ vittles for din-din!         Go Gators…………….

Aug 122013

Puffy Mushroom Balls

One of the few ways to get me to eat mushrooms, is if they’re fried unless of course they’re Morels which I can eat any old way you might want to fix them. Unfortunately, Morels do not grow here in the south, and we have to depend on the generosity of our kids to send these tasty delights which has only happened once. Hint, Hint! Guess we’re just gonna have to go up there in the spring and get our own, someday! So let’s stop dreaming and get on with the show as football has begun and these are great for a football game treat or a great side dish with fried chicken!


Oh, for a morel mushroom!

Oh, for a morel mushroom!

Puffy Mushroom Balls
  • ¼ cup chopped sweet onions
  • 2 tbsp butter
  • 4 egg whites, beaten stiff but not dry
  • 2 cups fresh mushrooms, chopped
  • ½ cup grated Parmesan cheese
  • 2 tbsp flour
  • Sea salt and fresh ground pepper to taste
  • ¼ teas cayenne pepper, optional
  1. Melt butter in a skillet over medium heat and saute onions until transparent in color; let cool.
  2. Fold cooled onions into the egg whites; add remaining ingredients and mix until blended.
  3. Heat oil in a deep fryer to a temperature of 375 degrees.
  4. In batches (do not overcrowd fryer) drop mixture by rounded tablespoonfuls into oil and fry until golden brown and they rise to the top, flipping if necessary so as to brown evenly.
  5. Drain on rack over paper towels and continue to cook until all the batter is used.


Hope you had a great weekend…………enjoy!

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