Another recipe from Marcia Edgar’s recipe box. I am including this one because it paints a picture…imagine my mother: a teenager, a mom, a young wife. She’s having her high school friends over for dinner at her new house. Maybe for the first time. She studied French in high school but she’s probably too busy now. She’s thinking of a menu that oozes sophistication. The table she served that dinner on in 1966 or so is a big oval one that still sits in her daughter Kristi’s house.
12 large mushrooms
2 Tbsps soft butter
1/2 cup chopped pecans
1 1/2 Tbsps chopped parsley
1/2 clove garlic, minced
1/4 tsp salt
1/8 tsp thyme
1/2 cup heavy cream
1. Clean mushrooms, chop stems, salt caps.
2. Add stems to butter, pecans and next 4 ingredients and mix until blended.
3. Heap into mushroom caps and place in shallow pan.
4. Pour cream over.
5. Oven heated to 350F until brown or tender.
6. Baste once or twice with cream.
e voila!
a sit-down dinner 