Amanda & Merrill
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
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shayma January 20, 2010
i agree with lastnightsdinner- creme fraiche addicts unite! i love the addition of parmesan in this recipe, binding it all together. btw merrill, if you lived near hammersmith you must have done the gastro-pub rounds a lot- there are so many gorgeous ones in that area.
Merrill S. January 21, 2010
Yes, indeed. Although the gastro-pub scene had not fully developed when I was there, lo, these many years ago.
melissav January 19, 2010
I used to make something very similar back in college in the toaster oven using cremini or button mushrooms and a little spinach. I completely forgot about them and haven't made them in ages. Can't wait to make these (and I'll get to use a real oven instead of the dorm toaster oven)!
MrsWheelbarrow January 24, 2010
I had the same thought. This was a college staple, and then an appetizer at my first dinner parties. (when the dinosaurs roamed the earth)
dymnyno January 19, 2010
Sounds really delicious. I suppose you could use Crimini mushrooms which are baby Portobellos and make this as an appetizer.
WinnieAb January 19, 2010
Love mushrooms, and this looks amazing. More creme fraiche. Too funny, Good thing I love the stuff. It's cultured so it's good for you, too :)
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