GEWÜRZTE CHAMPIGNONS

BASIL MUSHROOMS

1 lb. (2 cups) mushrooms 450 g (2 Tassen) Champignons

4 TB wine vinegar 4 Essl. Weinessig

1 tsp. pepper 1 Teel. Pfeffer

2 tsp. salt 2 Teel. Salz

1 clove garlic, minced 1 Knoblauchzehe, feingehackt

Dash Tabasco sauce Spritzer Tabasco

1 TB. basil 1 Essl. Basilikum

2 tsp. parsley flakes 2 Teel. getrocknete Petersilie

3 green onions, sliced 3 grüne Zwiebeln, in

Scheiben geschnitten

Clean and wash mushrooms. Place all ingredients in a jar; close tightly and refrigerate 8 hours. Shake occasionally. Serves 12.

GEFÜLLTE CHAMPIGNONS

STUFFED MUSHROOMS

18-24 medium mushrooms 18-24 mittelgroße Champignons

4-5 slices bacon, in small pieces 4-5 Frühstücksspeckscheiben

gewürfelt

¼ cup finely minced onion ¼ Tasse feingehackte Zwiebeln

1/8 tsp. pepper 1/8 Teel. Pfeffer

Breadcrumbs Semmelbrösel

¼ cup sour cream ¼ Tasse saure Sahne

2 TB. Parmesan cheese 2 Essl. Parmesankäse

2 cloves garlic 2 Knoblauchzehen

Clean mushrooms and remove stems from caps. Set caps aside and chop stems finely. Combine finely cut mushrooms stems, onion, bacon, garlic, and pepper, and cook over medium heat until done. Remove from heat and add breadcrumbs to thicken slightly. Add sour cream and Parmesan cheese while mixture is still hot. Put mixture into mushroom caps (filling generously) and bake 10 minutes at 400 degrees F, or under broiler 2-3 minutes until bubbly. Can be prepared a day ahead and put into refrigerator until needed. Any excess filling may be served on toast squares.