{Ronin enters stage left} (grunt grunt grunt) {Tim the tool man style}
Ok how we doing today....everyone ready to make some Mushrooms Neptune?
Ok first thing you want to do...is just clean those mushrooms cuz we all
know what they're grown in right? Shit...they're grown in shit. (laughs)
Ok once they're clean..pull the stalks off press just holding the cap and
putting pressure on the stalk to the side wise like...
It might help our at home readers if we put the ingrediants up on the
screen now...before we really get cooking...
2 to 3 dozen mushrooms
50 or 60 grams of fresh shrimp meat
I can of crabmeat or polluck if you wish..but you might want to mince it
well
One small tub of creme cheese....preferably with the flavours in
them...herb and garlic works perfect...
1/8th to a quarter cup of grated cheddar cheese but not too much...
(optional) quarter cup of mozzrella cheese
3 big tablespoons of pamesean cheese
some type of binder...either bread crumbs or corn flake crumbs...but the
finer the better...this is what is going to bind the mixture and keep a big
pile of mix on top of the mushroom when it gets hot..
one or two cloves of fresh garlic...to taste.
just a coupe shakes of pepper
some oregano goes nice too but you can mix in your favorite spice
Ok now...preparation.
Get the stocks off the mushrooms...if you got 3 doz mushroom you only need
about half the stalks...unless you want the mushroom taste to really come
out...but I think you might like the seafood and creeme cheese flavor to
really come through.
Mince the stalks up as best you can...want them fairly small (chop chop)
Throw those in a bowl..(in they go)
Take your tub of creme cheese and "boom" in the bowl it goes.
add your other cheeses the parmesian and the cheddar and mozza if you
wanted
then add some binder...the bread crumbs..add about a fifth of a cup of
crumbs ..maybe a little less then add more if you need it. The mixture
should stay on the spoon for a while , after you nuke the whole thing
later, when you pick some up with the spoon and turn it over...
Ok chop up the shrimp meat pretty fine..and add the can of crabmeat as
well. Try and look through the crab meat a bit...the can I usually get has
some leg meat in it and sometimes has a piece or two of shell or other
infrastructure..
Add the cloves of garlic pressed with the side of a knife and chopped up
fine.
lets see have I got everything? shrooms, seafood, cheeses, spices, crumbs
and creme cheese of course...if you want to make a larger batch of this
another 1/2 tub of creme cheese goes fine with most of these measurements.
and use low fat creeme cheese if you wish ...it don't change the flavor at
all really but can't get it in herb and garlic so you'll have to improvise.
Just thought I'd add that...not that any of you need to be using low fat
creeme cheese ..just you might want to...*whoops*
Anways...we have all our ingrediants in a bowl. Put the bowl in the nuker
and just until the mix is soft enough that your can stir in fairly well
with a spoon and as I said before ..while hot the mixture should just sort
of take it's time plopping off the spoon when you turn it over. Add crumbs
if it's too runny or it'll run all over your oven when you cook them.
Now take the spoon and pile it high...on topof the mushroom caps.
You can do this with just a cookie sheet or something but I have a couple of
crockery dishes that have the imprint of mushroom caps in them ...that's
the best you can cover the whole dish with mixture and the bowls are fairly
cheap too. bout 2 or 3 bucks maybe or at the looney stone cheaper...yet.
If you did want to get really fancy ...for a dinner party or something
(I don't need that excuse lol) you could use a high speed mixer to frappe
the mix...and you could then put it in a pastry thingamagig...you know the
ones that make the pretty flowers and stuff on cakes...you squeeze the
tubing or cloth filled with mix and it comes out in the shape of a star on
your food? Anyways... if ya wanted to get really fancy smancy...you could
even put a small piece of shrimp embedded in the top of the mixture while
on the mushroom. It would add a slighly more seafood flavor but still
good, and looks very professional.
Heat the oven to about 350 and put the pan or dishes into the oven for
about half an hour or until the tops just start to turn tan..
Now make sure you tell your guest that these are very hot just out of the
oven...and make sure you don't burn yourself taking them out...(wince)
Okay that's our show for today...hope you enjoyed it and we'll look
forward to seeing all of you back here for our show on Ronin's Chili...
Have a great night ...and keep cooking....lol
(Applause)
(credit) I'd like to thank my sister carol for giving me the original
recipe which I have of course bastardized....lol but I think mine are
better (smirk) oh and the keg restaurants ...where I first tried
mushrooms neptune...been hooked ever since
(clothing and cars provided on the Barbarian Cooking Hour by...Wolf skins and Ned's Jerusian Mounts)
(While at the show in downtown Port Coquitlam ....Ronin stays..at his The Freehold)
(Promotional consideration provided by sprint.canada internet services)
hummmmmm (tv test pattern)
