This is one of the meals that Dad really liked and wanted me to make sure that you had the recipe for. My Mom was away doing shows for a few weeks and so we’d have my Dad over for a few meals. I cook lots of mushrooms which Dad likes.
1 large onion
8 ounces of Baby Bella’s cut up
Lots of Garlic
1.5 tsp of Rosemary (I put mine through the grinder but you can just crush it)
3 cups of cubed stale bread
4-6 ounces of Vegetable stock (you can do this with apple juice but it makes it a little too sweet for me)
Saute the onion with the garlic and the mushrooms – When they’ve cooked down, add in the Rosemary and the stock. Then add in the bread. Mix it all up well. I then transfer this to a bowl and I steam the large portabella mushroom caps to soften them up. The cooking time will be lessened if you do that.
I lay out the caps (and chops) then add the stuffing on to the top. So nothing is actually stuffed, more like the stuff is flopped on it. Then bake at 375 until the top is crispy and everything is cooked through.
On to knitting content.
I finished these last week but I don’t think I mentioned anything.
The pink is Alpaca and the turquoise is BFL. The yarn wasn’t spun with socks in mind so they definitely won’t be the hard wearing kind but more of the laze around the house and do nothing kind…. Which I rarely get to do so what will mostly happen with them is that they’ll sit here for a while waiting for the right day. The right day will be the day I can’t stand not wearing them anymore. They’ll wear out eventually and I’ll be ok with it. They were a quick knit and they do feel luxurious on.
I’m working on getting ready for the Grand Opening party stuff. I’ll announce all the good stuff soon.