- I've got a special visitor
in the kitchen today,
my lovely mother Rita!
Hello.
- Hi!
- She's showing us one of her
favorite appetizers.
This is something that we had
at every dinner party growing up
and people love it
there are only six ingredients
and that is including pepper.
That's including pepper people!
All right this'll come together in a snap,
you will want to quintuple the batch,
that's five times,
because people just snarf these down,
right?
- Delicious.
- And they're good cold the next day too.
So hide some away for later,
don't tell anyone they're there,
and that's like your special little
like post-breakfast treat.
Okay let's get started.
First step is to take our mushrooms
and pop the caps off.
Just like that.
All you have to do is move in one direction
with the other they come right out.
- Press down.
- Yup.
The mushroom stems we're actually going to use,
- Yeah.
- they're not garbage.
Okay now you have a choice,
I'm using some nice Gruyère cheese,
but what else could you use?
- You can use Gouda.
- Gouda, you could use like
a plain Swiss cheese right?
- Yeah plain Swiss is fine,
but this is really good.
It's gonna be like a nutty taste to it,
which I love.
Yummy.
- Very nice.
So we're gonna grate this up,
and how much do we need about?
- Well we're gonna do the whole thing.
- Yeah.
- Which is gonna be over a cup probably.
- And you don't have to worry about
getting this exactly right,
like measuring it out in grams,
no, it's really just a rough proportion,
you could add more olives
if you love the olives,
you could add more cheese,
you could even add some cream cheese to this,
which I think you've done, haven't you?
- Yeah, you can.
It will taste really good.
- So you can mix some cream cheese in,
I think I've done that too
and it is really good.
- Yeah. Is the variation was the caraway Swiss too,
but was the Philo and caraway Swiss,
and the cream cheese sang Gouda.
- I love caraway seeds.
- Yeah, me too.
- Okay, so we have a nice generous portion of cheese.
Pop that into our bowl. So you Could use shallots
for this if you want, but a nice plain old onion
is perfectly fine. Just mince it
so you're not giving it like a rough chop.
You're really gonna give it a fine cut. Right?
So on the blog, I have a French onion soup
it's a bit lighter. It uses chicken stock,
instead of the beef stock and it has a lot of
white wine and brandy. Ah, so nice.
- I use vegetable stock and it was fine.
- Yeah.
- Because I don't. I haven't
- I have like with some nice toasts on the side.
- Mm hmm.
- And I sprinkle I think it was a good
I think it was a good career cheese on top or something.
But it's not that normal casket of cheese that hovers
- I don't like that either.
- If you go to a restaurant, the French onion soup
it has like a pile of cheese, you need to break into it.
It's all hard
- I don't like that.
- I just sprinkle it, because it's too rich that way.
- Yeah.
- So chop, chop, chop, chop, chop
so any up with like probably about half a couple months
what do you think?
- It's about half a cup.
- Half a cup right into that bowl.
Now for our olives. I had, my mom
counted out like seven olives
- Seven olives.
- surreptitiously added a few more, I think 3 more.
- 3 6 9 10. It's 10 olives.
- Yeah. But you could add more olives if you really want.
- You don't really need that many though.
- Or you don't have.
- You know.
- I think this is like a very 50s dish like a 1950s
quintessentially elegance.
- Classic.
- Yeah, you're using the white button mushrooms.
And then like the Worcestershire sauce and everything else.
I don't care if it's a classic. I'll love it anyways.
- Once you taste it, you will really make it
another one of your favorites.
And what I love about it is that they are so easy to make.
Doesn't require too many ingredients.
- So so unique, and people love them.
- So fabulous cold. When they are cold they are...
- They're good too. People love them.
They will go in a flash.
You have to make a giant batch of them.
It's like think about how many people you have.
Estimate the number you want, and then like triple it.
- Okay, so...
- Olives going I'll get this
into our bowl
we're adding just under a tablespoon of Worcestershire sauce
in here, one of my mom's favorites. I love it too.
And then Black pepper. Give it some
- Get some.
- A little bit of spice.
- No salt because the olives and cheese have salt.
So that's plenty.
Okay.
- There we go. Okay,
- Mix.
- Mix it up.
- I usually use my fingers so I can just
stuff the mushrooms easily
- Yeah, that's the best way to do it.
I think we need more Worcestershire sauce
to bind it together a bit. What do you think?
- No.
- Okay, that's good. It smells really good, doesn't it?
And now here's the fun part. We have our mushrooms
we have a void where the cap was
Just gonna take...
- And press it a little bit.
- You press it in because you want to get,
it all melts into the mushroom further,
but you don't want to overfill it because
then it'll all spill out.
So you want it to be like nice and level
by just press it in there. This will go onto a baking sheet
and then they're gonna boil or like bake it for 50
What do you want to?
- Broil.
- Set it to boil.
- Yeah. Two hands make it lighter work.
- So much faster with two people doing this.
- So much fun. I mean really.
- I like it a lot too, because it reminds me
when I was little while helping in the kitchen.
- Yeah.
- Do you have any mushrooms, I have a little like,
a little membrane around. I often peel it off
just to make more room for the filling.
- Okay.
- But that's optional. You don't have to do that.
- Oh, we dont have any. If I have we have leftover filling,
I like to put it over the mushroom stamps. But we don't.
- But the mushroom stems you can saute and add in
to anything.
- Oh yeah in a frittata soup or whatever.
- Yeah.
Okay, press that one in there.
Now we're gonna transfer this to...
Oh there's one left, one mushroom left.
We're gonna put on a baking sheet
and just space them out evenly
so they're not crowding each other right?
And they're gonna broil for 8-10 minutes?
- Until they are golden brown.
- Okay, so broil until golden brown.
I finished these off with just a sprinkling
of minced parsley.
I just think it makes them look
a little bit more fresh and alive.
And I like the green.
Are you ready to try them?
- Yes.
- Okay.
- Absolutely.
- Cheers.
- Mmm hmm.
- That was good. So good.
You could have added like an extra tablespoon
of Worcestershire sauce. If you wanted it
to be more salty. I've been getting less salty.
As I grow older. Just personality wise
that's not the case, only taste wise. Okay.
Make these if you don't like button mushrooms.
You You can make them with cremini mushrooms.
You can make them with giant portabella
just like you know, baking will be different of course
but you can have a huge one too and,
you know enjoy. If you like my videos
don't forget to hit that like button and subscribe.
Bon appetite.
Mh-mmm.