Sizzling Mushrooms, an easy, interactive hors d’œuveres

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Sizzling Mushrooms, an easy, interactive hors d’œuveres

March 17, 2012 by Eva Taylor

HAPPY ST PATRICK’s DAY. I have NOTHING green for you, other than this, hope you enjoy it.

I had my hair appointment this week. I book it as early as I can in the afternoon, without having to leave work early. I got 6pm. I had a couple of things done (I won’t divulge my secrets ;-)!) and although I do love my stylist, Jordan, he does have the gift of the gab. A simple cut can take over an hour. I feel like I’m getting my money’s worth, and then some. I wish they served wine, just saying. The appointment this week would be at least two hours long. Good old JT figured I’d be starving by then, so he whipped up an old favourite for cocktails (yes, we had cocktails before my appointment even though it was Thursday. We had time for cocktails but not for dinner. So, what of it?). This recipe is quite forgiving so the quantities are not exact. I urge you to try it to your taste. It is one yummy combo, that’s for sure!

We had this appetizer quite a few years ago, in a place that no longer exists; we up’d the anti, of course!

Sizzling Mushrooms

Serves 2-4

Careful, they are called sizzling for a reason

Ingredients:

4-5 mushrooms, cleaned and sliced coarsely (we had white ones that needed to be used, but forest or wild would be incredible as well)
1 tsp butter
1/4 cup finely sliced onions
1 clove garlic finely minced
1/4 cup crumbled sheeps milk feta
2 tbsp cognac
a few slices of French stick, or crackers

Delicious lightly buttery shrooms, sweet onion, tangy garlic and sheeps milk feta...oh wait, there is a splash of cognac in that too!

Directions:

Melt the butter in a cast iron pan (cast is best as it holds the heat longer, after all, it is called SIZZLING!)
Add the onions and sauté until slightly translucent, add the mushrooms and sauté until they have a bit of colour. Add the garlic and sauté just until you can smell its delicious aroma.
Pour the cognac in all at once, you may flambé at this point or not.
Sprinkle the feta into the mushrooms and give it a stir. You can add a bit of Thyme into it at this point, we didn’t, we forgot (having got into the martinis already ;)!)
Serve immediately with Vodka Martinis (I don’t care if you shake or stir, just do it!).

Posted in Appetizers/Hors D'oeuvres, Vegetarian | Tagged Appetizer, cognac, feta, hors d'oeuvres, mushrooms | 41 Comments

41 Responses

on April 23, 2018 at 4:01 am | Reply Sizzling Mushrooms with Sour Dough Baguette | Kitcheninspirations

[…] created this recipe in 2012, modeled after an appetizer at an old favourite restaurant which sadly closed down many […]

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on March 19, 2012 at 2:17 pm | Reply sportsglutton

I’m an idiot. Why haven’t I added crumbled feta to my mushrooms before????

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- on March 19, 2012 at 5:28 pm | Reply Eva Taylor
  
  That’s a little harsh, Jed. That’s why blogging is so much fun!
  
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  - on March 19, 2012 at 5:42 pm | Reply sportsglutton
    
    Na don’t get me wrong. Blogging is great for the sharing of ideas and spreading creativity. But sometimes when it’s something I love so much, like mushrooms, I do think why oh why? Regardless, thanks to you no more! 🙂 have a great evening.
    
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    - on March 19, 2012 at 7:18 pm | Reply Eva Taylor
      
      True enough, Jed. Have a lovely evening too.
      
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on March 18, 2012 at 2:06 am | Reply Sawsan@ Chef in disguise

I just love mushrooms and I love the use of feta here!

I love getting my hair done, it is refreshing everytime you look in the mirror

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- on March 18, 2012 at 6:45 am | Reply Eva Taylor
  
  Thank you Sawsan. I like getting my hair done too, it makes me sit still for a couple of hours, which is not something I often do.
  
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on March 18, 2012 at 1:29 am | Reply Lorraine @ Not Quite Nigella

Hehe well with a name like that, we can’t say that we weren’t warned that they’d be sizzling hot! They look fantastic Eva!

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- on March 18, 2012 at 6:43 am | Reply Eva Taylor
  
  Thank you kindly Lorraine!
  
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on March 17, 2012 at 9:17 pm | Reply Charles

I used to feel indignant – I used to go to this barber in and pay him to take a miniature lawn-mower to my head. Paying to be prodded and verbally abused for 20 minutes isn’t my idea of fun – he’d always serve espressos to the women in there… I would have killed for an espresso 😦 Oh well, jokes on him. I bought a pair of €20 clippers 5 years ago and have been cutting my hair with them ever since!

Love the sound of the appetizer Eva – you’ve only got to say the word feta and I know it’s going to be good immediately 😀

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- on March 18, 2012 at 6:43 am | Reply Eva Taylor
  
  You men are so fortunate! I often envy the simplicity of your hair-styles. I have been known to take scissors to my hair when I don’t have time to get to the salon! Curly hair is rather forgiving.
  The appetizer was very tasty indeed!
  
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on March 17, 2012 at 8:14 pm | Reply bitsandbreadcrumbs

Mushrooms, onions, cognac and feta…how could you not love it! Though I do agree that martini might be an essential ingredient!

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- on March 18, 2012 at 6:40 am | Reply Eva Taylor
  
  Thanks Betsy, very yummy indeed.
  
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on March 17, 2012 at 8:09 pm | Reply thekalechronicles

Mmm. Mushrooms and feta — what’s not to like? Sheep’s milk feta is my favorite.

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- on March 18, 2012 at 6:39 am | Reply Eva Taylor
  
  It’s so creamy, isn’t it, Sharyn! And not nearly as salty as the regular feta.
  
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on March 17, 2012 at 7:30 pm | Reply Yudith @ Blissfully Delicious

Yummm, I love mushrooms, and I bet cooking it this way will be delicious! Thanks for sharing! Glad I stumbled upon your blog Eva!

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- on March 18, 2012 at 8:08 am | Reply Eva Taylor
  
  Welcome Judith, thank you for your kind comment. It was a very tasty recipe that we’ve been making for years. It’s funny how you forget about these tried and true recipes and always try to focus on new and different. Hope to see you around again.
  
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on March 17, 2012 at 6:13 pm | Reply Rufus' Food and Spirits Guide

Thanks for the reminder. I need to see my stylist!

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- on March 18, 2012 at 6:38 am | Reply Eva Taylor
  
  Greg, you crack me up.
  
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on March 17, 2012 at 4:19 pm | Reply hotlyspiced

My hairdresser serves water but my friend’s hairdresser always pours his clients a glass of champagne. I’m clearly in the wrong place. Love the look of your ‘shrooms’. Great appetiser. Your JT sounds very special xx

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- on March 18, 2012 at 6:37 am | Reply Eva Taylor
  
  Thank you Charlie! Years ago I went to a salon in one of our hoyty toyty department stores (Holt Renfrew) and they served little finger sandwiches and petites fours with perrier, but a cut cost $80 and that was at least 15 years ago!
  Champagne sounds yummy; I imagine the conversation would be quite lively!
  Thank you, I’m lucky to have JT!
  
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on March 17, 2012 at 4:06 pm | Reply A_Boleyn

I must do more things with mushrooms … they’re quite versatile so just putting them on pizza and in beef stroganoff is so limiting. 🙂

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- on March 18, 2012 at 6:33 am | Reply Eva Taylor
  
  They are a wonderful ingredient for sure.
  
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on March 17, 2012 at 3:27 pm | Reply Choc Chip Uru

Mushrooms admittedly are not my ingredient but this recipe looks too flavoursome to pass up 🙂
Yum!

Cheers
Choc Chip Uru

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- on March 18, 2012 at 6:32 am | Reply Eva Taylor
  
  Thank you kindly CCU, it’s a tasty one.
  
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on March 17, 2012 at 11:15 am | Reply Helene (@MasalaHerb)

I have never ever thought of mixing mushroom cognac with feta cheese, but now I want to. Its so cool how I learn new things while blog hopping. You’re brilliant Eva!

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- on March 17, 2012 at 11:20 am | Reply Eva Taylor
  
  Thank you kindly, Helene, it was yummy!
  
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on March 17, 2012 at 10:51 am | Reply promenadeplantings

Yum, mushrooms and cognac, a superb pairing! And yes please to a cocktail 🙂

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- on March 17, 2012 at 11:21 am | Reply Eva Taylor
  
  Thank you Claire.
  
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on March 17, 2012 at 10:16 am | Reply Just A Smidgen

Yumm… cognac and mushrooms?!! Great idea! I can’t wait to see your new hair:) I think they left off giving out wine because people could come back mad as hell that they agreed to a bad idea while under the influence?? But I’d love that with a trusted stylist.. bring it on!!

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- on March 17, 2012 at 10:47 am | Reply Eva Taylor
  
  Hmmm, never thought of that Barbara! Good point. My hair is the same as before, just tidier…I go through a 4 year cycle. I cut my hair short–ish, then get totally ticked off having to get a trim every six or so weeks, and paying for it, and I grow it out. It grows and grows until I get sick of it and only wear it tied back, and then I think, well, I should get it cut. and the cycle continues. frustrating.
  
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  - on March 17, 2012 at 11:46 am | Reply Just A Smidgen
    
    Ahhh, I’ve left mine long forever.. I loved the change of short but it needed styling every single day since my hair lacks any real body of its own. Long means ponytails and clips. No bangs means fewer trims.. but then there’s the cost of highlights.. can’t win.. but it feels so great to have it done?!
    
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  - on March 18, 2012 at 6:30 am | Reply Eva Taylor
    
    It is a treat to get one’s hair done, thank you for the reminder, Barbara. It’s really about the only time you get to sit without any distractions (no iPhone) and chat.
    
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on March 17, 2012 at 10:08 am | Reply Norma Chang

Oh yes, the cognac made the dish.

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- on March 17, 2012 at 10:45 am | Reply Eva Taylor
  
  Absolutely, Norma, cognac, mushrooms and butter are an amazing combo!
  
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on March 17, 2012 at 8:49 am | Reply billpeeler

How simple and awesome . . .er, simply awesome?! Either way – I’m definitely trying this – i’m a big fan of all the ingredients used here. What a great idea!

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- on March 17, 2012 at 8:53 am | Reply Eva Taylor
  
  Thank you Bill, I do hope you enjoy it.
  
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on March 17, 2012 at 8:31 am | Reply Kristy

I love your mushroom recipes Eva! I could eat mushrooms every day. I just love them. And I’m so excited because Mr. N is even coming around to eating them now too! 🙂 I especially like this recipe because we have a giant bottle of cognac that doesn’t see much love. Looking forward to trying this one! And I’m with you – they should serve wine with haircuts. That would be perfect!

On a separate note, I’ve used a few of the salts you sent! Fantastic! I used the lime salt over roasted veggies that I tossed in a couscous salad as well as in our black bean recipe. I also used the chardonnay salt over some fish (post coming soon) this week too. Loving them!!! Thank you. 🙂

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- on March 17, 2012 at 8:50 am | Reply Eva Taylor
  
  Thanks Kristy! We love mushrooms too, and this is such a nice little appi; I’ve even put it warm over greens for a lunch!
  So glad you are enjoying the salts! That was such a fun give away, and I was so glad that your name came up in the draw!
  
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on March 17, 2012 at 7:46 am | Reply ChgoJohn

What a tasty little appetizer — and so easy to throw together, too. Yep, nothing gets my appetite going like a good martini, or 3. Oh, yeah, those mushrooms look good, too. 🙂

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- on March 17, 2012 at 7:48 am | Reply Eva Taylor
  
  Thank you.
  I think we’ll get along just fine, John. 🙂
  
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