Now we’re moving on! The fridge is empty of holiday leftovers.
And yet…there are a few yet fresh ingredients that need to be combined into a New Year’s goulash.
Goulash-Stuffed Mushrooms with Steamed Asparagus and Pimento
Steam a bundle of asparagus, cut short; drain and set aside.
Wash, dry and core large stuffing mushrooms. Place in a shallow baking pan in a little water and steam in the oven until still firm but tender; drain and set aside.
In a large frying pan, combine:
1 cup crabmeat
1 can small kernel white corn
3 shallots washed, trimmed short and previously sauted in butter or olive oil
Cook mixture on low heat until well-combined and hot. Turn heat to low and add 1 teaspoon horseradish sauce, 1 teaspoon minced garlic, 1 splash each of Tabasco and Worcester sauces, ¼ cup mayonnaise, and ¼ cup cream cheese. Spice with 3 tablespoons dried chives and salt and pepper to taste. Add white or red wine to get the consistency you prefer.
Stuff the mushrooms with the crab mixture until well-filled.
Sprinkle with fine blue cheese crumbles and panko bread crumbs. Bake at 350 degrees until cheese is melted. Decorate with asparagus and pimento. Serve hot with bread and a salad. Also with the same wine you used for the mushrooms.
Pineapple sherbet makes a good dessert for this!
Note: Now why is this a goulash? Because the mushrooms will be so covered with great crab goo, that it just taste goulashy. Also, it’s a very forgiving recipe. You can spice up or down, make sweeter or less so, and when all done, mix the leftovers into a combo that goes great with scrambled eggs, or in the eggs to make an omelet. A goulash omelet? You can also substitute red pepper relish for the pimento, if you prefer.
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