Order Agaricales, family Agaricaceae
CAP FIRM, OFTEN DIRTY
Cap: 4-15 cm wide; broadly convex with central depression; gray to light brown, often dirty, fibrous; inrolled edge of cap when young; flesh firm, does not stain red
GILLS GRAY-PINK THEN CHOCOLATE-BROWN
Gills: free; close together, narrow; grayish-pink becoming red brown to chocolate brown
SHORT STALK WITH DOUBLE RING
Stalk: 2-5 cm long, 1-3 cm wide; smooth
Ring: thick, prominent bands flaring upward and drooping downward
SPORE PRINT BLACKISH BROWN
ON HARD GROUND ALONG ROADS, IN PLAYGROUNDS, OFTEN FRUITING UNDERGROUND IN SPRING
Meadow mushroom (A. campestris) -- fragile ring, pink gills when youn
A. bernaradii – cap and stalk tissue stain reddish-brown, briny odor, sheathing ring
This recipe is so easy and good that I feel a slight twinge of guilt when I receive compliments. You can take the time and trouble to make the stuffing from scratch, but there is a very good spinach soufflé in the freezer section at your grocery store. This will cut an hour off your prep time, and folks really won't know the difference if you bury the soufflé package in the bottom of your garbage bin.
Stuffed Urban Mushroom Caps
20 urban mushrooms (2" caps), stems removed and finely chopped
2 T diced shallots or green onions
1 c melted butter
1 pkg. frozen spinach soufflé, defrosted
1 pkg. frozen chopped spinach, defrosted, juice squeezed out
¾ c grated Romano or Parmesan cheese
¼ c grated Romano or Parmesan cheese for topping
½ c lightly toasted, chopped pine nuts for garnish
Preheat oven to 350. Dip the raw mushroom caps in the melted butter to coat them. Set aside.
With the remaining butter, sauté the shallots and mushroom stems until lightly cooked. In a medium bowl, mix the spinach soufflé, spinach (which has all the juice squeezed out), the sautéed shallots and mushroom stems and ¾ cup grated cheese.
Spoon the mixture into the caps of butter-coated mushrooms and arrange in baking dish so their sides to not touch. Sprinkle the remaining ¼ cup grated cheese over the stuffing and bake for about 18 minutes or until the top is golden brown. Garnish with the chopped pine nuts. Serves 10 as an appetizer or 4 as a side dish.
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