Post by Alison Hein
We recently invited my cousin Vin and his girlfriend Michele to our home for dinner. We are just getting to know Michele, yet she seems to know me pretty well. She gave me the perfect gift. It was wrapped in dark brown paper, tied up with a jaunty ribbon, and adorned with a silver star cookie cutter.
Inside the wrappings I found A Jug of Wine, a cookbook written by Morrison Wood in 1949. Well- thumbed and lovingly stained, the binding was bulging from personal recipes tucked inside – Fresh Tomato Pudding, Chrissie’s Oven-Fried Chicken and Zucchini Soup. Michele had no idea that some of my favorite cookbooks are garage sale finds with hand-written notes in the margins advising me to “use less sugar”, “stir longer than suggested”, or even “awful. Skip this.”
A Jug of Wine calls for wine in every recipe, but I figured, what the heck. The alcohol cooks out and just leaves the flavor, right? Hard-boiled eggs filled with a mixture of sweet Madeira-flavored mushrooms, tangy green onions and fresh parsley sounded intriguing. Morrison suggests placing the filled eggs on toast rounds, but I decided to use Michele’s cookie cutter for an amazing, star-studded breakfast in bed.
2 mushrooms (about ½ cup chopped)
½ green onion (about 1 tablespoon chopped)
1 teaspoon chopped fresh parsley
1 tablespoon Madeira wine
Salt and pepper, to taste
2 teaspoons butter
½ teaspoon breadcrumbs
4 thin slices of bread, toasted and cut into stars, rounds, or other shape
Place eggs in small heavy saucepan and cover with water. Bring to a boil on high heat and cook for one minute or so. Turn off heat, and let eggs remain in hot water for 10 minutes, until hard-boiled. Immerse in cold water and carefully peel eggs.
Slice eggs in half at the center, so yolk openings are round, rather than oblong. Carefully slice a little bit off the end of each egg half, just enough so the egg white can rest flat on a plate. Scoop out yolks, chop finely, and place in small bowl. Set yolk and prepared egg whites aside. Clean and finely chop mushrooms and onion. Add to chopped eggs. Add parsley, Madeira, salt and pepper to eggs as well, stirring in gently.
Melt 1½ teaspoons butter in a small heavy saucepan over medium heat. Add egg mixture to pan and sauté over medium to medium-low until mushrooms and onion are soft, about 5 minutes. Stuff prepared egg whites with mushroom mixture, sprinkle them with breadcrumbs and dot with remaining butter. Place one stuffed egg on each toast round and put on baking tray. Broil 6 inches from heat until gently browned, about 30 seconds. Garnish with parsley and fresh fruit, if you like. Serve immediately.
NOTE: Eggs can also be served cold. Simply chill the eggs after stuffing and omit the breadcrumbs, butter and toast.
Makes 4 servings.
Recipe adapted from Morrison Wood’s Mushroom Stuffed Eggs