Gilroy, California is home to 90% of America's garlic production. Each summer, Gilroy hosts their Garlic Festival, which features hundreds of garlic-forward recipes. This Romulo Yanes hors d'oeuvres recipe is absolutely spectacular.
1⁄2 cup olive oil, plus more
20 large cremini mushrooms (separate stems from caps and then roughly chop stems)
1 small shallot, chopped
1⁄4 cup dry sherry
3 tablespoons chopped parsley
2 tablespoons chopped sage
1 egg white
1-1⁄4 cups grated Gruyère
1⁄2 cup panko bread crumbs
- Heat oven to 375°. Toss 2 tablespoons oil, the mushroom caps, salt and pepper in a ziplock bag and transfer to a baking sheet pan. Arrange stem side down; bake until tender, 30 minutes.
- Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 5 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3 minutes. Add sherry; cook until evaporated, 2 minutes. Transfer to a food processor; add parsley, sage and egg white and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.
Wine pairing: A Napa Valley Cabernet Sauvignon
|Grogs and Goldie, 1956|