Cookbook Author Prepares Stuffed\
LOU ANN GOOD'
Food And Family
Features Editor
HARRISBURG (Dauphin
Co.) Give Pennsylvanian
mushrooms to Italian chef Grace
Pilato and voile a tasty combi
nation to savor.
Pilato is gracious enough to
share her recipes with our read
ers. If you like these recipes, you
will want to purchase her cook
book available in bookstores
called “Cooking With Grace.”
GRACE PILLATO’S
STUFFED MUSHROOMS
IVi pounds white button mush
rooms, wiped clean with a
damp paper towel (caps in
tact, stems removed, diced)
Stuffing:
1 pound fresh spinach or Swiss
card (washed, drained)
4 tablespoons virgin olive oil,
divided
Vi cup finely diced celery
Vi pound ground pork or beef
(optional)
2 cloves garlic, chopped fine
1 cup cracker crumbs (prefera
ble Ritz or Townhouse)
1 large egg, lightly beaten
4 tablespoons Italian flat-leaf
parsley
Vi cup shredded Fontina
cheese
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1 tablespoon butter
Vi cup sherry or dry white wine
Freshly grated Romano cheese,
for sprinkling
Preheat oven to 350 degrees.
Cook the spinach or Swiss chard
in the microwave. Chop it fine.
Place a large skillet over medi
um high heat When the skillet is
warm, add 2 tablespoons of olive
oil. When the oil is hot, saute cel
ery for 2 minutes. Add ground
meat if using, and saute until just
cooked. Add diced mushroom
stems and garlic and saute for 2
additional minutes. Place these
ingredients in a medium bowl
and set aside.
Add the cracker crumbs, egg,
parsley, spinach, and Fontina
cheese and toss lightly. Set it
aside.
Butter a medium baking dish.
Sprinkle the mushroom caps
with 2 tablespoon oil, place them
in a baking dish, and bake in
350-degree oven for 8 minutes.
Drain off any liquid; remove the
mushrooms from the baking dish,
and stuff by placing the stuffing
in a mound into each cap.
Pour the sherry into the bot
tom of the baking dish. Place the
stuffed mushrooms back into the
baking dish and bake for another
IS minutes. Sprinkle with Ro
mano cheese, place until the
broiler, and broil for 1-2 minutes,
or until tops are golden.
Transfer mushrooms to a serv
ing platter and serve hot, warm,
or at room temperature. Makes 6
to 8 servings.
GRACE PILLATO’S
MARINATED MUSHROOM
SALAD
116 pounds white button mush
rooms
Marinade:
Juice of 1 medium lemon
(about 3 tablespoons)
2 tablespoons wine vinegar
Vi cup extra virgin olive oil
(more if needed)
1-2 cloves garlic (chopped very
fine)
V 4 cup chopped Italian flat-leaf
parsley
1 teaspoon dried oregano
V* teaspoon freshly ground
black pepper
Vi teaspoon salt
x h teaspoon red pepper flakes
Garnish:
1 head Boston lettuce
2 tablespoons toasted pine nuts
(chopped or ground, op
tional)
Combine all the marinade in
gredients in a large bowl and stir.
Clean the mushrooms by using
a damp piece of paper towel to
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Lancaster Farming, Saturday, February 1,2003-B7
Marinated Mushrooms
Grace Pilato prepares stuffed mushrooms during a Cu
linary Connection demonstration at the Pennsylvania
Farm Show.
gently remove and soil particles, rectly onto the surface of the
Cut the mushrooms in ‘/s-inch mushrooms and refrigerate for 1
slices and add to the marinade, to 2 hours.
Toss lightly to coat the mush- t 0 serve, arrange a tender leaf
rooms. Taste for seasoning and 0 f lettuce on a plate, and place
adjust accordingly. You might marinated mushrooms on top.
need more oil there should al- Sprinkle with toasted pine nuts if
ways be a very tiny bit of oil in desired.
the bottom of Hint: Any leftover marinated
the bowl. mushrooms will keep in the re-
Place plas- frigerator in a covered container
tic wrap di- for several days.
(NAPS) —To prevent microbes from using your
bathroom, experts suggest you keep these helpful
hints in mind:
•Always keep an all-purpose cleaner and a
sponge in the guest bath so you can sneak away
and clean up when unexpected company shows
up.
Bathroom Tips
•Steam helps to
loosen buildup, so why
not clean while you’re
in there.
•To avoid bathtub
rings, don’t use oily
bath preparation. Use a
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area, and rinse the tub
immediately after bath
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•Can’t get to that
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Make a pointed tool by
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•To avoid bacteria
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tinuous protection.
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