The Best STUFFED MUSHROOMS with Shrimp and Bacon (vintage recipe)

[@davidbrothers3788]

It's been my experience that fresh lemon juice over anything adds good flavor

[@budzlightyear2212]

These are absolutely wonderful. Thanks for the share...

[@CookinginRussia]

Thank you!

[@sandilobianco6734]

Thank you for this recipe. Adding the white wine to the stuffing is a good idea.

[@foxoutdooradventures4056]

Great recipe, and l absolutely love the directness of your videos, please keep them coming.

[@georgiaprepper5661]

Thank you chef for this recipe; I just made stuffed mushrooms for Christmas as an appetizer and thought they turned out fairly well. The one thing I did as an experiment was to after adding the stuffing to the mushrooms, I then wrapped them in puff pastry with an egg wash and baked at i believe 375 F until golden. The pastry held and was not soggy. Made for a great presentation. I should mention I used a semi-dry bolognese with parm on top prior to wrapping in pastry. PS I used your bolognese recipe. Many Thanks again. David

[@CookinginRussia]

+Georgia Prepper The puff pastry was a good idea. Good job!

[@georgiaprepper5661]

Thanks chef for the compliment. David

[@gavinlyndhurst8956]

Made 30 of these for my family of 5 kids......everybody raved over how great they tasted!! Thank you so much Chef, your recipie is awesome :-)

[@CookinginRussia]

Thank you for leaving feedback. I appreciate it! Be sure to check out some of my other recipes if you haven't already.

[@riporickralph]

Thanks for the easy to follow directions, I just finished eating 18 of these with my son and his wife, we really loved them.

[@CookinginRussia]

Thank you for taking time to leave feedback. I appreciate it!

[@jakethesnake2002000]

I made these today just amazing unreal!! Got laughed at from my brother and mom for how much work and time going into making 8 mushrooms. After they tried them they weren't laughing anymore. Told them you want good tasting food got to put some work and effort into it for a good taste of food. Plus having a great chef giving his great recipes and tips away helps. Can't wait to try more of your recipes. Thanks so much for all your time in effort into making these video recipes keep them coming....

[@CookinginRussia]

Thank you very much. That means a lot. Just so you know, I have been completely swamped with work on two projects here lately, which is why I have not been able to make any more videos. I have two that are planned in the near future - but it might be another couple of weeks before I can get that much time free again, unfortunately.

[@NardeBanks]

The best stuffed mushroom recipe we have ever tasted. Thank you.

[@robotdogjoe]

They look great thanks for the secret tips I love learning lost traditions

[@CookinginRussia]

Thanks for the feedback!

[@DannoCrutch]

OK! Those look great! I was hoping you give us a stuffed Mushroom recipe. I never learned the drippings trick. I will definitely give these a go. I make my family version (very simple) quite often, but suspect these will be much better. I've looked for a way to make them better for a few years. So happy to see something besides spinach or italian sausage! hahaha. Thanks a bunch! You talk about using good cheese. I read something that made me shake my head the other day. Some Yahoo author (not "a" yahoo but, the search engine) did an article on saving grocery money. The author said not to spend money on Parm Reg, but to buy cheaper Romano, etc, because they all taste the same! I was flabbergasted.

[@CookinginRussia]

Thank you for the feedback. Good to see you again, too! I've gradually came to the conclusion that a lot of people just have a very poor sense of taste. I used to believe that it might be genetic, but now I think it is more likely a sense that has to be developed at an early age, or you never have it. If you grow up eating a narrow range of flavors, it seems that you can''t appreciate the full spectrum of flavors later in life. How people are unable to tell the difference between Coke and Pepsi is beyond me.

[@badoobidoo]

I made this today and it was delicous! I will use less Cayenne next time, although all the other flavours still went right through despite the spicyness of cayenne.I will surprise my cooking group with this on wednesday. Thanks a lot for this chef!

[@CookinginRussia]

Thank you for taking the time to leave feedback. Cheers!

[@vicioussuspicious894]

I made these yesterday and they were great. My sister loves these stuffed mushrooms with melted cheese or cream cheese at this popular tapas bar. I made this one for her to see how she would react. She loved it and described it as a taste true taste explosion. I also made a vegetarian version with walnuts (I always seem to be blessed with a vegetarian on table) and they actually turned out great. Thank you for sharing!

[@CookinginRussia]

Thank you! I'm thinking you were being sarcastic about being "blessed" with a vegetarian, too. Ha!

[@vicioussuspicious894]

Yes, I was. It can be annoying to change your planned meal according to someone's diet, but it does push you to be creative and discover new things, as well. I'm just trying to look on the bright sight, though lol.

[@CookinginRussia]

Vicious Suspicous I know the feeling all too well. Not only from vegetarians, but Russians who don't want "concentrated flavors" (any reduced sauce or something that contains a lot of spices or herbs), or anything "spicy" (with spicy being defined as containing ground black pepper). If you try too hard to please everyone, you wind up pleasing no one.

[@vicioussuspicious894]

Well said. It would drive me crazy as a chef. I think that's why some cuisines are very popular, like the Italian cuisine for example. It's quite mild and not too complicated, while the Indian cuisine is too complex in flavours.

[@CookinginRussia]

Vicious Suspicous I love Indian food, but it is not as accessible as simpler foods are. You have to eat it a few times before you begin to appreciate it. At least I don't have to deal with the American gluten-free fad where half the population imagines that they have celiac disease!

[@fionn5305]

Excellent exactly what I was looking for.

[@Lleanlleawrg]

Made some stuffed mushrooms as a side-dish today. It was a great success. Mind you, I used some different stuffing from what you used in this video. I was mostly concerned with using your tips to control the moisture content of the mushrooms, because I hate that rubbery / bready texture you sometimes get if there's too much or too little moisture in them. Anyway, my filling was to take a long slice of parma ham per mushroom. I kept the piece intact, placing one end of the ham in first, then I put in a small scoop of some caramelized shallots I had made earlier, folded the ham slice over, placed a piece of french brie on top of that, and then folded the last part of the ham back over, so the ham made a kind of S shape, with shallots and cheese in between. They were very well received. I served them as a side dish to a ribeye steak I seared in butter, along with some other things. I wouldn't have thought to make stuffed mushrooms if I hadn't seen your video the other day, but luckily I had, so I did, and as I said, they were a great success. Thanks for sharing classics like this. I definitely have to try making them with the stuffing shown in the video some time soon.

[@CookinginRussia]

Thank you for the feedback. I have a video on steak, too - in case you haven't seen it already: ☆ The PERFECT Ribeye Steak - Including Smoked Steak INDOORS (professional recipe)

[@Lleanlleawrg]

CookinginRussia I've seen it, but haven't had a good chance to test it out yet (I'd like to do it a few times on my own to make sure I know what I'm doing, before serving to guests). For now I've been using the method shown by Heston Blumenthal, and I get good results with that as well, but yours seemed to have a more uniform pinkness throughout, so I may try that. They both get the same delicious crust though and moisture retention. The difference in end result really looks to be color, and thus perhaps texture, so yeah, I'd be interested in trying it your way the next time I'm making myself a ribeye.

[@ShinyBorel]

ANNOTATIONS 0:11.100 1. Use a spoon to remove more than just the stems. 2. Concentrate your filling by cooking it down first. 3. Do not use a lot of bread. It is ONLY a binder. 4. After 16 minutes of baking pour the liquid back over the mushrooms twice, as shown in the video. 5. Never freeze the mushrooms. They CAN be refrigerated after the first 16 minutes of cooking and finished cooking when needed, though. 0:11.100 CLICK TO SUBSCRIBE 0:11.100 This method is not limited to just this one example of a shrimp and bacon filling. There are FIVE key points to take away from this video: 0:22.000 8 Large Mushrooms 1/2 Lemon (for juice) 45g (1 1/2 oz) Bacon 60g (2oz) Red Onion, diced 22g (3/4 oz) Garlic, chopped coarsely 60g (2 oz) Shrimp, shelled 1/2 t Paprika 30ml (1 oz) White Wine, dry 2 Egg Yolks 2 T Bread Crumbs Cayenne to taste (from a pinch to 1/2 teaspoon) Parmesan Cheese (for grating - see video) 0:22.000 LIST OF INGREDIENTS 4:01.222 Note that 1/2 teaspoon of cayenne will have a very pronounced effect. If you or your guests are sensitive to spicy food, then use much less. 4:30.433 Note that how much you chop this up is a largely a matter of personal choice. I like it finely chopped, as you see here. You can leave larger pieces if you prefer, but the flavor will be more uniform if you grind it. 4:59.400 This will make enough to fill all eight mushrooms you began with such that the filling is mounded slightly up on top of each one, as you see in the next segment. 5:49.800 Roast in a 200°C (400°F) preheated oven for exactly 16 minutes. 7:02.000 At this point you can either finish cooking them for about 7 more minutes (same oven temperature), or you can set them aside and finish them up later when guests arrive (or when orders are placed, if you are in a restaurant). 7:02.000 From room temperature, cook for about 10 minutes. If you refrigerated them, then allow 11-12 minutes depending on your refrigerator temperature. NEVER freeze them or they will be mushy and unappetizing.

[@NardeBanks]

thank you Greg

[@Lebanonic]

A taste explosion. Thank you

[@heidifredricks8641]

Looks like a great recipe! What temperature?

[@CookinginRussia]

KZbin removed all of the annotations from videos several years ago. This video is from 2014. The complete directions to all 320 video recipes that had the text directions erased by KZbin are in my cookbook series, and also made available to all of my paid members for as little as 1.99

[@iWishmaster]

I've made many types of stuffed mushrooms before, but always threw away the stems and skipped the pureeing (and no egg yolk). I'll have to try this variation though, looks like a real taste explosion!

[@CookinginRussia]

I'm sure that you'll be happily surprised. Be sure to comment after you try this method!

[@iWishmaster]

CookinginRussia I didn't have any shrimp, but even without, these are great! Very easy to make, even for a lot of people.

[@CookinginRussia]

iWishmaster Next time the shrimp, too. Actually I also add a tablespoon or so of Hollandaise sauce in the mixture when at a restaurant, because I have it ready in a thermos bottle. It's not convenient for home cooks to make up Hollandaise just for a tablespoon of it, so I left it out in this recipe, but it makes this even more special if you have the time.

[@wilhelmtaylor9863]

Bacon, wine, egg yolks, just simply magical. Note to self: try this soon.

[@LukeTSManager]

I am thinking about making this for christmas. Is there any other way I can make this with more expensive ingredients? Like instead of shrimp a different type of seafood like scallops or crab? Or instead of bacon using Pancetta. Or instead of white mushrooms using baby portabellas. Instead of parm somehow using Gruyere or something. I am just trying to ramp it up. I am sure it is fine just the way it is though. I am just trying to impress.

[@CookinginRussia]

You can use crab just fine. Scallops will be rubbery. Pancetta is okay instead of bacon, if you prefer. Don't use Portabella because they will be tough. Don't change the cheese, either - and Parmesan from Italy is already the king of cheeses! I suggest you try making it just the way it is first to see for yourself and have a frame of reference.

[@LukeTSManager]

Ok thanks.

[@altruistin]

How nice of you to answer and give some advice. I found the initial question so odd. I mean, if you ask if you can exchange some ingredients for more expensive ones, then it is really not about the taste anymore- also I find that you can impress people the most by serving them a great tasting dish cooked to perfection and with this video you provided just that for us.

[@LukeTSManager]

I apologize if any offense was taken. I was just thinking out loud. This is an awesome dish by itself. Sorry Chef.

[@michaelwayne8549]

Is it possible to prepare these ahead of time to bring to a work potluck and reheat? I only have access to a toaster oven and microwave at work unfortunately. Or maybe you could suggest an entirely different recipe of yours that would be better for this?

[@CookinginRussia]

Yes, you can prepare these ahead of time and either do the last stage of cooking in the toaster oven (NOT a microwave under any circumstances) - or just reheat them in the toaster oven, depending on how long it has been since they were cooked and what temperature they are at. My advice to you would be to do a trial run before the event and work out the optimum cooking time and temperature.

[@Greyswindire]

Simply awesome. Were those canned shrimps? I personally like using canned shrimps for certain applications. There's nothing wrong with learning how to utilize different products, everything doesn't have to be "fresh". Even Gordon Ramsey freezes things (If he says he doesn't he's lying), regardless of what you hear contrary. Nice dish.

[@CookinginRussia]

Actually they were frozen cooked shrimp. Many, many years ago I used to use the canned ones for this, but the frozen have a better taste - plus canned shrimp are insanely expensive here, for some mysterious reason. The frozen ones are about US $3 a pound but the canned are about $40 a pound if you do the math to convert the weight.

[@Greyswindire]

Yeah, the canned ones can taste a bit tinny sometimes and their texture isn't as good as the frozen I imagine but they do work in a pinch. I've added them to spring rolls before.

[@mandycayea]

I'm using baby portabello mushrooms, so should I double the recipe for every 8?

[@CookinginRussia]

+Mandy Cayea That sounds about right for the quantity of filling, but I would be concerned about ending up with a rubbery and chewy mushroom because of the nature of portabellos.

[@drcarolleedom]

What temperature do you bake these at? And if I wanted to make these ahead, does that work and up to what step? Thanks

[@CookinginRussia]

Carol Callen Your questions are all answered in the video. See 0:16, 5:50 and 7:02. If you are not seeing the text, then you need to turn your annotations on.

[@AgentExtremis]

CookinginRussia Unfortunately, the safari browser doesn't allow the annotations to show :( (it's a glitch with the browser)

[@Hangerfly]

The annotations are no longer visible. Is it possible to indicate the weight of the ingredients, etc. in text form?

[@CookinginRussia]

Scaling up is a topic that I intend to cover in Volume 4. In short the answer to your question is no. You have to work in batches unless you are in a commercial kitchen with a much more powerful stove than you will have at home.

[@Hangerfly]

@@CookinginRussia Thank you for answering! I will do my best. You great btw.

[@jamesc.7990]

Chef, do you have a recipe for bread stuffing for the turkey?

[@CookinginRussia]

Have you seen this video of mine?... "Stovetop" Baked STUFFING for Roast Chicken /professional restaurant recipe The problem with cooking stuffing in the turkey is that by the time the interior of the stuffing reaches a safe temperature, the bird is dry. Best results are obtained by making the stuffing separate and just putting onions, lemons and seasoning in the cavity of the turkey.

[@jamesc.7990]

CookinginRussia Thank you, chef. That's the recipe I was looking for. I just couldn't find it. Going to make it and will give feedback afterward. :)

[@jlsicard]

Just made this. Divine. Thanks, coach. PS. Any thoughts on the chef who just killed hisself? Now they're stating he was involved in a wine scam? Did you know him?

[@CookinginRussia]

+jlsicard No, I didn't know him. He was a victim of the scam, according to what I saw. He expected to lose his Michelin 3-star status, too. There is a tremendous pressure on someone who rises to that status that doesn't exist in any other field I know of. I mean, if you win an Academy Award as an actor, you don't have to struggle for the rest of your life to do only the finest movies and give the best performance every day or else the Academy takes back the Oscar-and the media reports it everywhere that you had the award taken away from you. Marco Pierre White made a shrewd decision that set him apart from everyone else in the industry. When he received his third Michelin star, he closed the restaurant down and stopped cooking professionally. That way his reputation would remain unblemished forever more and he could go on as a celebrity chef on television shows and giving product endorsements. He became larger than life by doing _less_ than other chefs in his place. Of course, that doesn't work if your passion actually is cooking and running a restaurant. Then you have to keep it up, and sometimes there are circumstances beyond your control.

[@sleepyeddiejames]

@@CookinginRussia This is gospel. "You have to keep it up, and sometimes there are circumstances beyond your control."

[@mandycayea]

good point

[@fionn5305]

I did this tonight, it really was excellent, I also did my own addition, I looked up on youtube for the best herbs that complement shrimp (I adore herbs in almost everything even bread) it was exceptional, BUT the basic recipe I got from COOKINGINRUSSIA was that great compliment. Thank you.

[@mandycayea]

will have to buy the baby whites than

[@CookinginRussia]

+Mandy Cayea Not the baby ones - the large ones. I realize that most of the video recipes on KZbin are by people who should be taking lessons instead of trying to give them, but every recipe you see on my channel has been tested extensively already with variations and substitutions. This particular recipe was being made long before you were born (going by your photo). I'm always concerned when people make radical changes to recipes because when it goes wrong, I stand to share in the blame, even though there was nothing I could have done most of the time. I'm glad you took the time to write the comment before you cooked them. :)