I have a big family and it’s normal for cousins or uncles and aunts to drop in for a visit unannounced. We’re Mediterranean, calling, scheduling, arrival times, appointments are all just suggestions. Two hours late is being on time, and 3 hours late can often be argued as being early.... In any case, one must be prepared for anything anytime.
One afternoon my uncle Farid dropped in for an afternoon drink and a quick visit. He’s my only uncle on my mom’s side, which makes him my favorite uncle...on my mom’s side. He’s also a master chef. Like me, no professional training (other than from their Cordon Bleu graduate personal chef back when he was young), but the man is a genius in the kitchen. I’m planning putting a couple of his recipes on Two Taste and share the wealth.
Anyway, I had nothing prepared, so I needed to pull something together quickly so I made these delightful little stuffed mushroom caps. The first time I made these was for one of my now legendary Rami New Year’s Eve parties, but that really is the topic of a very different post.
I wanted to make stuffed mushroom caps, but all the recipes that I found were too heavy. Most involved spinach, melted cheese, garlic, onions even bread crumbs. Which made it these more of a side dish than a tapas. So I created this lovely little cap.
Feta (which goes with everything) provides the necessary saltiness and flavor, the tomatoes provide a little moisture and the mushroom cap the substance. Olive Oil ties it all together.
Since I had some left over tomatoes I skewered them with some anchovies and paired them with some Kalamata and Green Olives.
You look at all that and think... why so many salty things. It’s simple, it makes you thirsty which in turn allows you to drink more beer....Keep that in mind if you ever open a bar ;) There is a reason why Tapas Bars make a fortune!
- Cherry tomatoes
- Good quality extra virgin olive oil
- Good quality French or Bulgarian feta
- Mushrooms (really any kind you want, but shiitake is probably not a good choice)
1- Wash, Dry your mushrooms, then take off the stems.
2- Put the feta in a bowl and break it up with a fork.
3- Add a good glug of olive oil, a healthy pinch of Zaatar and mix well.
4- Cut the tomatoes in to small pieces and add to the feta and combine well.
5- Fill your caps and you’re done.
Get your house guest to help you make the anchovies, it’s a much more inviting environment and makes for a more intimate visit.
Serve immediately with beer. I suggest a large Hoegaarden.