Recipe #3
Stuffed Mushrooms
Makes 30 pieces
30 each medium mushrooms (stem removed and cleaned)
1 cup baby spinach
1/8 onion, finely diced
1oz Pernod
2oz grated Swiss cheese
1 cup all purpose flour
3 eggs beaten
2 cups Japanese bread crumbs
Olive oil for sautéing
Place a large sauté pan over medium-high heat.
Add the onion and sauté for 1 minute.
Add the spinach and toss
Add the Pernod followed by the cheese.
Remove from the heat and let cool
Chop the spinach mixture roughly
Stuff the mushroom caps with the spinach mixture and freeze.
Set up your standard breading procedure, flour, egg wash and bread crumbs. Bread the mushrooms first in flour, then egg wash then bread crumbs.
Sauté mushroom caps in the oil until browned on all sides