Dharma DaDa Erni Bär [Vegetarian] Mail Art Cookbook Series--Part deux--"Is it hot in here?" Edition

In celebration of a fabulous IUOMA posting day yesterday--did you catch all the DKult action happening here yesterday??--and in honor of Lisa and KDJ's collaborative tattoo project arriving in my mailbox, I decided to have a celebratory dinner.  So I dove into the stash of tins that Erni sent from Hamburg, and whipped up a new dish! It is photo documented here for your salivating delight...

Many folks seemed to like the first recipe posted and some even sent themed artwork in honor of the event.  Take note of Carina Grunland's piece:

Jen Stagg's four-and-twenty blackbird pie:

and Patricia Davidson's piece exhalting a woman's role in preparing a family's food:

First of all, a good meal should be paired with a good wine, and 'tis the season for rosés to hit the stores. There was a new shipment of rosés at my co-op market, so I bought a local one to try from the Columbia Valley.  

The poster board at the store said that a person could drink rosé and still maintain one's machismo. I didn't start out with too much to begin with--machismo, that is--so I ain't worried all that much.  I wonder if one can KNIT while drinking rosé and still maintain one's machismo? A ponderance for another bottle perhaps...

So you might notice, this here bottle's got one o' them fancy cork tops that don't need a corkscrew.  My father--who is of franco-Quebéquois pedigree--prefers this style of corkage.  We like to think it adds a certain kind of "classy-ness" to our dinner table--especially when serving respected dinner guests.   MMmmm... well, that's mighty tasty vintage there..  Maybe a little more...

As you might see, I also don't use any of that fancy-wancy stemware.  Just grab yerself a juice jar or glass as it is plenty sufficient from which to sip this vintage.

So today we are making stuffed mushrooms.  Good ol' MacPhersen's Produce has a huge bin of slightly oversized mushrooms that'll be great.  

First we have to make the mushrooms stuff-able, which means separating the cap from the stem.  It's really rather easy--just a slight push of the thumb on the stem

until you hear a "pop,"

and you remove the stem...

set the mushroom tops aside for now.

Into the food processor all the stems go.

I often hand chop my ingredients, but I had already used the processor to chop some fresh breadcrumbs that we'll use, so no sense wasting time...

Combine the chopped mushroom stems with the fresh bread crumbs.  The ration of chopped mushroom to bread crumbs should be about 1:1 or so.  Sometimes I use a bit more breadcrumbs if I want to extend the recipe.  Also add one small clove of garlic that has been very finely minced,

and a couple tablespoons of grated parmesan cheese, and a dash of vegetarian Worchestershire sauce. (Just like in the premier Erni Bär [Vegetarian] Cookbook series blog, this recipe is vegetarian, but it is not vegan--you can easily convert it to a vegan recipe by omitting the small amount of cheese and/or Worchestershire sauce. The receipe will definitely not suffer for the ommission.)

Now for Erni's secret ingredient:  this olive thingy...  

I think it's supposed to be tapenade (which is what I'd normally use in this recipe). Maybe I should read the ingredients list...  

Oops, well that ain't gonna help--my translinguistic cababilities don't include much German. (See Diane and Cheryl?...It's easy to use that word in a common everyday sentence!)  Well, let's just see what's in this here tin...

WHHhHHAAAAAAA???!!! Jeezum Crows!  It's ORANGE!

Oh well...throw it in there anyway...

Lisa and KDJ's DKult tattoo has a look at the ingredients...

The mixing process is overseen by the DKult committee to make sure it's DKosher.

Mixed...

'Scuze me, but my juice jar seems to be a little low on libation...

Now we're gonna stuff those mushroom caps...

Best done with a simple spoon... See?

All stuffed... Now drizzle with a little olive oil...

Sprinkle with a little more cheese...

Cover...

Put in a 365 degree (Farenheit) oven for about 45 minutes...

Geez', Erni is gonna love it when I send him this flattened tin as Trashpo Mail Art!

Well, 45 minutes is a long time in wine sippin' minutes... might as well have yourself another juice jar o' that rosé...

After 45 minutes remove the cover from the mushrooms and bake another 10-15 minutes.  Here's the finished product.  

To serve, you might pair these with a spring asparagus risotto.  If you use smaller size mushrooms, they also make incredible hor dourves because they are just right canapé-size bites to serve.  Since I have a lot of fresh bread crumbs left over, I'm making a classic Italian dish of breadcrumb spaghetti to serve with the mushrooms...

It's a whole 'nother recipe, though. You'll have to look it up in a cookbook or on the internets... I can't hold your hand all the time, people!!

Is there any more o' that wine left??  Did I make a salad?  Ooops.  Geez', did I have my green vegetable today? I know...

Serve with pickles!  Mmmm...pickles.  ALWAYS keep pickles on hand!! Don't forget...

What the heck happened to all the wine??!  Those WAShington State Wine botTLES are Soooooooo Small!!!  WHHAaaaa???? Okay...Bon Appetit!

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Comment by De Villo Sloan on April 21, 2012 at 7:06pm

Nor the Egg Man either. But I accidentally was given a black rose in my lapel when all the other wore red. Or were they carnations? It was long ago. Your mother should know. It was all a coincidence & rumors of my death have been greatly exaggerated. Nice piece at Grigster's place! Had not seen that yet. Thanks!

Comment by Katerina Nikoltsou (MomKat) on April 21, 2012 at 5:09pm

Actually, Thom, I had first posted 3 hours ago when i saw your blog and was just getting ready to fix "something" with those mushrooms :-) Psychedelic Pilaf it became !

Comment by De Villo Sloan on April 21, 2012 at 5:05pm

"Semolina pilchard climbing up the Eiffel Tower" = Psychedleic Pasta + nice nod to John Cage.

Comment by Thom Courcelle on April 21, 2012 at 5:02pm

WOW!! Total post-cross! That was FAST, Katerina!!  That looks great!  You even embellished the recipe to make it your own with a Greek twist!! Amazing!  And totally how food recipes should be used...

Stuffing vegetables--all kinds of vegetables: peppers, squash, eggplant, etc. etc.--is one of the easiest and fanciest ways to be vegetarian. The "stuffing" ingredients are almost limitless.

Comment by Thom Courcelle on April 21, 2012 at 4:54pm

Good morning, everyone!  OOooff, my head--not so loud, maybe...

JUST KIDDING... I can't drink that much--it was just part of the performance art. There's plenty of that rosé left for a few more evening meals.  Guess I'm not that machismo after all...

Kat! If you try it, you HAVE to let us all know how your version of the mushrooms comes out!! I have had some very--excellent!--wines from Greece, but the markets don't stock very much from that region. I don't know why...  Nice pairing of wine with art (Dean's tray)!!!!!!!

Lisa--I'd be happy to share a recipe or two in your floating ckbk.  That's amazing that it's in Seattle right now!

Erni--thanks for the product ingredient list.  All those things sound interesting when I contemplate the spread that was in there--I would never have guess sunflower seeds! They must make it into a paste/butter and then airate it or whip it really good to get it so light and spreadable like that.  It reminded me a little bit of the scent and consistency of pimento spread (which is mostly a traditional "southern" food tradition here in the States).

Nancy--Thanks for the recommendation.  Food industry: been there; done that. Haven't most artists? I would bet so...  It definitely informs these Dharma DaDa recipes, though.

De Villo--I hadn't even realized that I had also crammed a blogjam in there, but you're right! I'm so glad Nancy invented that term...it comes in mighty useful for a lot of us.  Psychedelic Pasta is definitely a great name for this recipe.

Comment by Katerina Nikoltsou (MomKat) on April 21, 2012 at 4:45pm

Oh, my, Erni...I can smell the aroma way over here! Mmmmmm,

but my tummy no can do curries and spices...(notice my white steamed pilafi.

can be seasoned however with basil and thyme and rosemary, etc.)

Comment by Katerina Nikoltsou (MomKat) on April 21, 2012 at 4:39pm

Oh, yes...cook with wine and olive spread :-)

Comment by Katerina Nikoltsou (MomKat) on April 21, 2012 at 4:33pm

Feed the world...ART! Thank you Erni for sending to Thom , thank you Thom for this performance, thank you olive tree for the olives...etc...etc...and so forth:

I had 5 portobello muhrooms (could be portabella maybe: good port or good gate?)

ground the friganies (bread crumbs) and added in tomato-onion-basil-parsley sauce 

and the olive patέ...

a few drops of olive oil IN the mushroom and then stuffed 'em, cheese atop:

mine is with pilafi...on rice, that is. YUMMY!

Thank you, Thom, me had a nice luncheon, and 

others to the seaside tomorrow for under the olive tree xxx (I just hijacked, yes?)

Comment by De Villo Sloan on April 21, 2012 at 4:25pm

I think it was the mushrooms.

Comment by De Villo Sloan on April 21, 2012 at 4:01pm

WOW! YES! Another performance piece based on Erni's original score w/ blogjams, D-tatts, Fin-Xus - almost better than Trashtopia. Looks D-Kosher, even with all the wine & D-rinking & psychedelic pasta w/meatballs (not served by shovel as in Magical Mustery Tour). Another Classic, Thom! Fantastic!

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