Latest News

A little experimenting

Don't you just love trying out new recipes? I do.

There's something fun and adventurous in assembling ingredients to give a new dish a try.

Almost as much fun, though, is coming up with my own new dishes -- like I did last week.

Recently, I was making veal Marsala (it's so easy!) and while cooking the mushrooms in the Marsala wine, the aroma was just amazing.

I began to think about how those two ingredients could be combined in other ways and hit on this:

Gorgonzola-stuffed marinated mushrooms.

This is what I did: Took a package of white mushrooms, cleaned out the caps and discarded the stems (actually, I munched on the stems.)

Then I put them in a sealable bag and added some Marsala wine and put them in the fridge for a couple of days.

When I took them out, I thought the wine taste a little too sharp still, so I put the wine and mushrooms in a saucepan and brought the liquid to a boil.

It softened up the mushrooms and boiled some of the alcohol out, mellowing the flavor. (I bet if you were in a hurry, you could skip the marinade and just simmer the mushroom caps in the wine for a little bit.)

Then I removed the caps from the liquid, making sure the caps were empty of the wine.

Then I took Gorgonzola cheese and stuffed the caps. The cheese melted slightly in the warm caps, but didn't melt all over the place.


My husband recommended broiling them instead of simmering them on the stove, which we probably will try next time.

But the appetisers were wonderful the way they were prepared here.

Best of all, this can be done ahead and the mushrooms chilled. Enjoy!