08 April 2010


I couldn't just stop at 2 recipes today. The next attempt was Panko-Stuffed Mushrooms. I have a love/hate relationship with mushrooms, but I figured the tasty stuffing in these would be a little more exciting. I substituted baby portobellos for the stuffing mushrooms, just using less of them since they were larger. I also forgot to buy mirin, but since I've never used it, I didn't know what I was missing. I used a little rice vinegar and white cooking wine instead.

Dicing daikon was a breeze with my Froggy mezzaluna. One of those tools you don't realize you need until you have it, it's been one of the best gifts I've received. The double blades chop up vegetables, nuts, and herbs much much much quicker than just a knife can. Especially in this case, when I'm cutting with my left hand!

This was the first time I used daikon, and it was surprisingly tasty despite being a radish. (I'm not a big radish fan.) Combine it all with light and fluffy panko bread crumbs, then bake, and the result was a cute little stuffed mushroom appetizer!

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