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Mushroom caps stuffed with olives and porcini from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 162) by Emily Kaiser Thelin

  • dried oregano
  • parsley
  • dried porcini mushrooms
  • white mushrooms
  • pitted green olives

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    File this one under tastes far, far better than it looks in my photo. It does look lovely in the book, but not under my poor kitchen lighting, using a phone, and trying to snap photos while making cocktails and entertaining guests. I’ve included my photo anyway. I just used ordinary, but flavorful, green olives for this, because we had a ton of them, and I couldn’t find the cracked Greek olives called for. Hope I do one day, they sound delicious. But I don’t think we suffered much for the substitute. I used up the last of our dried porcini, which was less than the 3/4 cup called for. The porcini flavor was still quite evident, giving the bites an even more shroomy, earthy flavor, which stood up well to the olives. I utilized the option of preparing the mushrooms the day before, then baking them just before our guests arrived, which worked out very well.

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