Let’s get a few things straight.
- I did not grow up eating “greens.” My parents are from the Mid-West. Iceberg lettuce was as green as it got.
- Due to the aforementioned heritage, I never ate “greens” on New Year’s. Luck or no luck, that particular dish never crossed my path.
- I never planned on writing this post. But….
A few months ago my thirteen year old son developed an interest in edible foliage. He has read umpteenth books on the subject and has gone hiking and foraging with his dad. So, when I saw “mustard greens” on markdown at the grocery store for 99 cents, I decided to buy them so he could have the tasting experience. I had no idea what I was going to do with them.
However, stuffed mushrooms were on our menu for New Year’s Eve and lo and behold, our favorite recipe includes spinach. I wondered if I could swap out the spinach and use mustard greens instead.
Thanks to the internet, I was able to get tons of help and advice about mustard greens via my friends on Facebook and twitter. The consensus was that mustard greens need to cook and they need bacon. Fair enough. Bacon is welcome here.
My 13-year old and I worked together in the kitchen and came up with these fabulous stuffed mushrooms.
Recipe: Mushrooms Stuffed with Mustard Greens & Bacon
Summary: Adapted from Fine Cooking #63
- 1 pound mushrooms, wiped clean
- 1 Tablespoon olive oil
- salt and pepper
- 3 slices bacon
- 2 cups mustard greens, rinsed and julienned
- 3 green onions, chopped
- 1/4 cup cooking sherry
- 1/4 cup heavy cream
- 1/3 cup plus 1 Tablespoon Parmesan cheese
- 1/2 cup coarse bread crumbs from a French baguette
- Rinse and wipe mushrooms. Remove stems and slice thinly. Place mushroom caps on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Broil for 5 minutes.
- In large skillet, cook bacon until crisp. Remove bacon from skillet and chop finely. Reserve.
- In bacon drippings, cook mustard greens, green onion, and sliced mushroom stems until greens are wilted. Stir in cooking sherry and allow to cook until almost evaporated. Add cream and 1/3 cup Parmesan cheese. Cook for a minute or two more on low heat until cream has started to thicken. Stir in bacon.
- Drain off accumulated juices from mushroom caps. Fill the caps with the mustard greens mixture. Place filled caps on a baking sheet. Divide bread crumbs amongst mushrooms. Sprinkle with remaining Parmesan cheese. Broil for 2 minutes until golden.
I don’t mind having greens on New Year’s — especially if they come stuffed in a mushroom!