I love mushrooms, and tend to gravitate towards recipes with them in it. This is basically a souffle-type dish, and is very creamy. The recipe originally came from the cookbook "The Company's Cookin" from the Rouse Company of Maryland.
A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!
These are savory fritters filled with pineapples, habanaro, chives, garlic, turmeric and are very addictive. Serve as an appetizer, top some grilled meats, seafood or a side to a salad. Diced red pepper mix along the pineapple would be very good in this as well.
A slightly modified recipe from Tyler Florence. His recipe specifically asks for Russet potatoes, but I use Yukon Golds. I cook these on nonstick tin foil to make sure the fries don't stick. The touch at the end makes these fries special. Enjoy!