Jade Cafe

Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Mushroom Stuffed Bread

1 loaf Semifreddie Sour Batard, or other sour, hard-crusted white bread
24 or so crimini or brown button mushrooms
1 small yellow onion
2 tablespoons fresh marjoram
1/4 cup ground almonds
1 teaspoon olive oil
Salt and Pepper to taste

sheet pan

Preheat oven to 400 degrees

How to make the Stuffed Bread:

Dice the onion and saute slowly in salted olive oil till translucent. Slice the mushrooms and add to the onion nad saute until the mushrooms are slightly toasty.

Put the mushrooms and onions in a large bowl. Add the almonds, marjoram and a little olive oil if needed to pull the mixture together. Salt and pepper to taste.

Slice the bread open lenghtways, so that you can open it up, but so that both sides are still attached to each other. Spoon the mushroom mixture onto the bottom half, then press the two halves together and wrap tightly in foil.

Bake for 20 minutes at 400 degrees

To serve, cut one inch wide slices and serve hot.

A Note on Ingredients:

It's best not to substitute white button mushrooms for this loaf, as the flavor will not be as warm and nutty. Fresh shitake mushrooms might be a good substitute. Also, the bread should have a good hard crust and be pretty sour for the loaf to have the full flavor. For the almonds, use fresh, un-roasted, un-salted nuts. Do not substitute dried marjoram. For the olive oil, I do not use extra virgin, as its flavor is too strong. Use regular or "lite" olive oil.