I have called Philadelphia home for my entire life. We’re known for our cheesesteaks and frightening sports fans, but the city has both historical and cultural charm, and the surrounding towns add to the richness of the area. The Main Line is studded with sweeping estates, renowned universities, and my beloved high school (where my love for literature flourished). Nearby is Kennett Square, the mushroom capital of the world. I wanted to take advantage of this incredible local commodity during my brief time at home this summer, so this dish is truly a celebration of where I’ve grown up and learned so much about classical literature.
I first read E.M. Forster’s A Room With a View during my final year of high school. I was in my seventh and final year at the Academy of Notre Dame, but it was the first time I truly felt the Main Line history surrounding me. English class was held in the mansion, the main and most beautiful building. Our campus had once been the grounds of a country estate, and the stone mansion’s wraparound terrace and sweeping great hall made class feel much more glamorous. After reading certain books, our universally adored teacher, Dr. Califf, would host movie nights in the old library. He’d project onto a large screen whichever film adaptation coincided with our curriculum. A Room With a View is one of the few works that I find equally enjoyable on screen and in print. Being able to discuss the text and watch the film inside the walls of a glorious Main Line estate only heightened the experience further. The film and book adaptations appeal to all the senses, transporting the consumer to both the bustling streets of Florence to the pleasant lawns of the English countryside. These stuffed mushrooms similarly engage the nose, eyes, and tongue. The stars of the show – the mushrooms – are only enhanced by surprising lemon and smokey bacon.
I can look back on home as the place that shaped my interests and education, and it is somewhere I can continue to return to enjoy the world’s most sought after mushroom (and the occasional cheesesteak).
20 or so button mushrooms
1/2 small onion, minced
3 strips bacon, diced
1/4 cup parsley, chopped
2 tbsp lemon juice
1/4 cup white wine
4 tbsps melted butter
1. Preheat oven to 350 degrees. Wash mushrooms and remove stems. Dice half the amount of mushrooms and set aside. In each whole mushroom, make a small well using a melon baller.
2. In sautee pan, cook diced bacon until crispy. Remove bacon to drain on paper towel but save about two tbsps of fat in pan.
3. Sweat onion in bacon fat. Add diced mushrooms and cook on medium-high heat until moisture has evaporated. Add lemon juice and white wine to pan, scraping up bits that have stuck to bottom. Cook until moisture has evaporated again, then add bacon back to pan and combine all ingredients.
4. Assembly: spoon about a teaspoon of mixture from the pan into the remaining mushrooms. Place stuffed mushrooms in baking pan with melted butter. Bake in oven for about twelve minutes, or until mushrooms are tender.
Enjoy stuffed mushrooms with E.M. Forster’s A Room With a View, and check in at http://warandpeach.com for future recipes and book reviews!