" Delicious Fawn Mushroom Caps"
By: Chris Matherly
Fawn Mushrooms are one of the most widely distributed and common edibles in the US. Easily identified, but generally a mediocre tasting mushroom. This recipe does enhance their flavor and give you a nice wild mushroom dish. Enjoy! If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try!
Ingredients: (Easily doubled, below will be enough for two)
1/2 cup chopped onion
2 Tablespoons minced garlic
1 1/4 Teaspoon Salt
1/2 stick of butter
Bread Crumbs, Italian style if possible
Parmesan Cheese
Worcestershire Sauce
6-10 Small Fawn Mushroom Caps, Whole and stemless
1 tablespoon of bacon bits.
Wash them gently, removing all dirt and debris. Cut stems off completely as well as any bad spots.
Melt some butter in a frying pan, place the caps, gill side down in the pan, and add chopped onions and minced garlic.
Sautee about 5 minutes, then flip so gills are up. Add salt to your liking.
Melt remainder of butter in a baking dish, and gently place caps, gill side up in the dish. Sprinkle bread crumbs over caps, completely covering.
Add Parmesan Cheese, and bacon bits and bake in the oven at 350 degrees for about 10-15 minutes.
They may stick a little to your baking dish, so gently and carefully remove them one at a time with a spatchula, trying to keep them intact. Enjoy!