tag:blogger.com,1999:blog-780034274223448972.post8122814487949310500..comments2023-05-02T00:41:07.039-07:00Comments on Stories of Soil : Dirty Food: Mushroom Resolution Update IAnonymoushttp://www.blogger.com/profile/17750749717908417602noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-780034274223448972.post-3704872035192798692016-02-06T14:22:38.521-08:002016-02-06T14:22:38.521-08:00Leigh! Brie is what I have been missing in mushroo...Leigh! Brie is what I have been missing in mushrooms my whole life. That sounds incredible! Thanks much.<br /><br />dAnonymoushttps://www.blogger.com/profile/17750749717908417602noreply@blogger.comtag:blogger.com,1999:blog-780034274223448972.post-79829466229434193542016-02-03T15:45:37.176-08:002016-02-03T15:45:37.176-08:00Melt the butter in a large skillet over medium-hig...Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.<br /><br />Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it...but of course a vino verde from Portugal would be lovely and if you have to go to Porto to obtain then so be it.). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.<br /><br />Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minLeighhttps://www.blogger.com/profile/13777510237230987834noreply@blogger.com