Look for a fresh, smooth appearance, free from blemishes and with a dry surface.
Keep mushrooms refrigerated. They are best used within several days of purchase.
Do not rinse mushrooms until ready to use. To prolong shelf life, store
mushrooms in a paper bag.
Gently wipe mushrooms with a damp cloth or soft brush to remove peat moss
particles. Or, rinse with cold water and pat dry.
4 T. olive oil
3 C. chopped onion
2 cloves garlic minced
1 lb. mushrooms sliced
1 t. thyme
1/2 t. rosemary crushed
1/2 t. sage
1/2 C. herbed stuffed mix
1/2 C. Parmesan cheese
1 (8 oz.) package cream cheese
2 C. ricotta cheese
1/4 C. fresh parsley chopped
salt and pepper to taste
Saute onions and garlic in oil until onions are soft. Add mushrooms and
seasonings and continue to cook until the mushrooms begin to release their
juices. Remove from heat and allow to cool for 5 minutes. Stir in the stuffing
In a food processor, combine the Parmesan cheese, cream cheese and the ricotta
cheese. Process until combined. Add the cooled mushroom mixture and process
until the mixture is pureed smooth. Add salt and pepper to taste.
Butter a 2 qt. mold and put a piece of wax paper or parchment on the bottom.
Pour in the mushroom mixture. Tamp down to remove any air bubbles.
Bake for 1 hour 15 minutes at 400°F. Remove from oven and allow to cool. Cover
the top with a piece of wax paper and place weights on top. Refrigerate at least
To serve: Remove weights, peel off wax paper and blot any excess surface juices.
Turn out onto a platter. Serve with crackers and fresh veggies.