I love to buy produce at Costco… but lately I’ve discovered “el pulguero”… yeah, the Flea Market. It doesn’t sound like the name of the place you would like to buy produce. And produce is only about 10% of what they sell there, but the prices and the bargaining power is amazing. Go with $10 bucks on hand, and you’ll fill a few canvas bags full of produce.
I learned about El Pulguero through Tania… she lives around the same area. She started going there to buy produce for the Yoga Center. You find bags of anything and everything for $1. It’s similar to The Boys Farmer’s Market near my sister’s house with their $1 bags.
The catch… most of the produce is ready to be used RIGHT NOW. Some things may have little blemishes or have a few leaves that need to be thrown out. This is usually not produce that you can allow to hang in your fridge or pantry for a long time. But the price is exceptional… way better than any grocery store. It’s like going to Marshall’s. You need to see what’s there and allow the produce “speak to you”.
My mom found the other day some great looking mushrooms, and coming from El Pulguero I didn’t want them to linger too much. That’s when I came across this stuffed mushroom recipe from Alex Guarnaschelli. Of course, I changed it up a bit to make it easier on me to make and to dirty less pots and pans.
CREAMY SOUR CREAM STUFFED MUSHROOMS
10 white button mushrooms stemmed, reserving the stems 3-4 additional mushrooms to use for the filling, chopped finely ¼ cup sour cream ¼ cup savory béchamel sauce, recipe here ½ onion, chopped finely 2-3 sprigs of thyme Olive Oil Salt and Pepper to taste Handful of shredded parmesan cheese 2 handfuls of whole-wheat panko breadcrumbs Aged balsamic vinegar – optional, but highly recommended
- Clean the mushrooms well using a damp paper towel. Remove the stems and chop them into small pieces and set aside. Reserve the caps for later use.
- In a medium skillet, pour a little olive oil and sauté the onions and the mushrooms stems you already chopped. Cook until the mushrooms are browned. Season with the thyme, stripping the leaves from the stems, salt and pepper. Add the béchamel and sour cream. Remove from pan into a bowl and allow cooling a bit.
- Mix together the cooled mushroom stem/onion/creamy mix with the parmesan and panko breadcrumbs.
- Preheat oven to 425F.
- Place all stuffed mushrooms in a large baking dish drizzled with a bit of olive oil. Don’t push the stuffing too much into the mushrooms cavity, but do heap any additional stuffing generously on top of mushrooms.
- I usually drizzle a a bit of olive oil and sprinkle some additional salt and pepper to season the raw mushrooms themselves.
- Bake for about 20 minutes, until the mushrooms are cooked and the top is golden brown.
A drizzle of balsamic vinegar at the table. It adds a really nice tang that finishes the dish.
I served this with Spinach Polenta and a side avocado salad… Hope you enjoy it as much as we did.