Karl Ratzsch's Stuffed Mushroom Caps

Originally published in Dining In-Milwaukee by Carol DeMasters, 1981.

3 cups fresh mushrooms, about 1" diameter, washed and dried
4 tablespoons butter
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
Pinch of salt
Pinch of black pepper
Pinch of grated nutmeg
Pinch of sage
1 cup ground chicken, cooked
1 egg, beaten
1/4 cup dry bread crumbs
4 slices toast

Remove the mushroom stems from the caps, reserving caps. Chop stems very finely and sauté in tablespoons butter with celery, onion, salt, pepper. nutmeg, and sage. Cool.

Blend the ground chicken and the egg with the sautéed mixture. Add the bread crumbs gradually until the chicken mixture takes on a doughy consistency. If the mixture becomes too dry, add more butter until moldable. Stuff the chicken mixture into the mushroom caps.

Sauté the filled mushroom caps in tablespoons butter in same sauté pan over medium heat for 10-15 minutes or until caps are cooked and the filling is heated through. Drain the filled mushrooms on paper towels and divide over 4 slices of toast. Serve hot.


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