All I can say is YUM!
A little drizzle of truffle oil (optional) and you have a delicious appetizer.
I don’t know about your grocery, but my grocery store carries so many different kinds of mushrooms it is hard to choose just one variety. There are the white button mushrooms (this recipe), black mushroom, chanterelle, cremini, shiitake, porcini, portobello, clamshell, enok, morel, and oyster.
Over the years I have made some wonderful dishes with mushrooms. I make fabulous Pepperoni Stuffed Mushrooms that I actually won a contest with that recipe. My Balsamic Mushroom Panini appetizer is a fancy grilled cheese that is opened up and topped with sauteed mushrooms. A duxelle filling can be put into phyllo cups or can be put under the skin of chicken breast for a beautiful entree. Of course, mushrooms can always be sliced and used on veggie trays and what dish isn’t made better by adding some mushrooms.
Frites? What’s a Frite anyway? — French fries!! Come on now, can’t she do better than that you say.
The idea for this appetizer came from our anniversary trip to NYC back in September that we took with two of our friends also celebrating their anniversary. We did the walking tour of Greenwich Village that I told you about in an earlier post. I don’t go any place that I don’t come back with some idea for a new appetizer to try.
One of the restaurants we visited on the tour (Palma) gave us these little bamboo cones filled with fried artichoke petals. For some reason, my brain seems like it is constantly in motion like a pinball machine bouncing all over the place, because the whole time we are standing their eating our little artichoke petals out of the bamboo cones, instead of listening, I’m thinking “OK, what can I do in these cute little cones for a catering job”. And, if you have any great ideas of what to serve in these, I would like to hear about them. I have also done cubed melon with proscuitto and balsamic. Maybe some fried orka would be good??
A bar in our hotel in NYC served truffled fries, sprinkled with truffle salt. So, I’m thinking, I could do shoestring potatoes, sprinkled with Truffle oil (cheaper than using a lot of truffle salt), and sprinkled with Kosher salt and finely grated Parmesan cheese. I made them and they were delicious.