Stuffed Mushrooms

Stuffed Mushrooms
Total time: 1 hour
Servings: 4

8 c mushrooms
50 g (2 oz) freshe breadcrumbs
150 ml (1/4 pint) warm milk
1 garlic clove
Salt and pepper
1 egg
1 egg yolk
125 g (4 oz) Grated Parmesan Cheese
2 tsp chopped fresh marjoram
8 tsp oil
Fresh parsley

Preheat oven to 350 degrees.
Carefully detach mushroom caps from stalks. Wipe caps and reserve. Chop stalks.
Soak breadcrumbs in warm milk, then squeeze out well, reserving milk. Peel garlic and place in mortar or blender with mushroom stalks, a little of the reserved milk and seasoning. Pound or blend till well combined. Put mixture into a bowl and add egg, eggyolk, grated parmesan, marjoram and 2 tsp of oil. Mix well until creamy and add salt.
Spread stuffing into hollow of each mushroom cap, using a dampened knife. Arrange the stuffed mushrooms in an oiled baking dish. Sprinkle top with remaining oil and pepper and bake for about 30 minutes.
Garnish with parsley and serve hot.

Russian Potatoes with cream

Russian Potatoes with cream
Total time: 1.5 hours
Servings: 4
Please keep in mind, these cannot be frozen

700 g (1 1/2 lbs) Waxy potatoes
Salt and pepper
50 g (2 oz)Button mushrooms
1 small onion
50g (2 oz) butter
150 ml (1/4 pint) Sour cream
2 tbsp chopped parsley

Cook the potatoes in boiling salted water for about 30 minutes until tender. Drain and peel the potatoes, then cut into 1/4 inch thick sliced. Peel and thinly slice the onion.
Melt the butter in a frying pan and fry the onion until transparent. Add the mushrooms and fry for about 2-3 minutes, stirring. Add the sliced potatoes and fry for about 5 minutes, turning once.
Pour the cream over and season well. Turn potatoes gently until coated and continue cooking over low heat for about 10 minutes until potatoes have absorbed most of the cream.
Stir in parsley and adjust seasoning if needed.
Serve hot.