Sunday, June 26, 2022
HomeRECIPESMushroom Skulls

Mushroom Skulls

I used button mushrooms for the skulls and cut up some baby war mushrooms to add flavor to the mushroom casing, but if you can find little baby war mushrooms, they can also be used to make the skulls.
Create two skull faces on opposite sides of each mushroom using a straw to form the large eye holes. Use a partner knife to cut the nose holes and scrape the stem to create the teeth. Trim the stems if desired. Cut the mushroom in half creating two halves of the skull. Save the mushroom eye holes and skip them with the mushroom caps.

Flatbread covers

2 T of butter
4 ounces of small mushroom skulls, divided in half
1/2 cup shallots, thinly sliced (can substitute red onion)
4-5 cloves of garlic, cut into thin slices
2 T of cooking sherry
1 t of fresh thyme leaves
salt and pepper (to taste)
1/2 cup jarred pesto sauce (like Classico)
1 cup of Green Gouda Pesto (I bought it here – link)

Fresh mixed herbs (Use your favorites or whatever you have on hand)
Optional cover: Balsamic (see below)
Melt the butter in a large pan, add mushroom skulls and sauté for about 5-8 minutes. Add the shallots, garlic and sherry and continue cooking until all the liquid has cooked, about 3-5 minutes more. Add thyme leaves, salt and pepper and set aside.

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