El What? & Spanish Stuffed Mushrooms

foggy_morning_PLWell, this certainly is very odd, isn’t it? This time last year, we were shivering and shaking. Not with fear, mind you. It was the unbearably cold polar vortex giving us the shakes. This year El Niño has taken over. I for one am wondering when, if ever, we’ll get some snow. Yes, I know we had a slick and slippery ice- and snowstorm a week or so ago. Call me selfish but I’d like some more. Please.

Now as I understand it, El Niño means the boy in Spanish. Since this funny weather generally starts in the weeks leading up to Christmas, some say it refers to the birth of Christ. I don’t believe it. For snow- and ski-loving New Englanders, El Niño is hardly a benevolent spirit. Schoolyard bully would be a more fitting description.

Beyond the simple translation, El Niño refers to a periodic warming of the Pacific Ocean and the meteorological havoc it causes. The warm Pacific waters lead to above average temperatures out west. Both California and the Gulf Coast tend to be wet; as in very, very wet. Temperatures are also higher to the north, including New England. Doubters may protest, noting the handful of cold days over the last month or so. However, it’s only been a handful and even the chilliest days have been far from the blistering, don’t-even-think-about-going-outside-bitter-cold of last winter.

Anyway, my California nieces are happy for rain after four years of drought. On the other hand, my snowbird, golf-playing dad in Florida is not so tickled. Frankly, I’m a jumble of mixed emotions. Our local ski areas are doing their best to make snow but almost balmy temperatures and worst, rain, continues to thwart them.

However, in the spirit of living on the bright side, this strange and unseasonable weather is certainly good for …

My daily walks are definitely more pleasant, especially when the sun is shining. Without needing to don layer after layer to keep warm, I’m out the door faster. Why, I even wore shorts (bright red of course) on my walk around Pleasant Lake on Christmas day. The roads are clear so no worries about an inelegant slip or fall. Why there is hardly enough ice to cover the lake! Could a midwinter cruise in the kayak be next?

Paying the propane bill is no longer a cause for nightmares. And no, it’s not because I’m wearing my ski parka and three pairs of sweatpants in the house. Yes, I know that oil and gas prices are down but it’s more than that. A warmer winter means we need fewer gallons of propane to stay nice and toasty.

Finally, after pushing the snow blower around my driveway for ten years, I decided to take a break this winter (and every other winter from now on). Yes, I threw my usual frugal caution to the wind and hired someone to plow the driveway. Far from a budget buster, the plow has only been by twice. Since he cleared out a messy mix of snow, ice and rain, I was very happy to stay inside, safe and warm. An added bonus: my brand new, bright yellow, hardly-used shovel is sure to last an extra season, maybe two.

Think snow and bon appétit!

Spanish Stuffed Mushrooms
In case you are planning an El Niño themed celebration, these stuffed mushrooms will make a great addition to your next tapas or dinner party. Enjoy!


Makes about 3 dozen

About 6 ounces Spanish chorizo*, casings removed and cut into 1-inch pieces
Olive oil
1/2 onion, finely chopped
1 clove garlic, minced
8 ounces frozen, chopped spinach, thawed and well drained
About 3 1/2 ounces (1 cup) finely grated Manchego cheese
1/2 cup panko bread crumbs
1/2 teaspoon dried thyme
36 mushrooms (large enough for 1-2 bites), wiped free of dirt and stems removed
Freshly chopped parsley

Preheat the oven to 400 degrees. Oil 1-2 baking sheets.

Put the chorizo in a food processor and pulse until finely chopped. Transfer to a bowl and set aside.

Lightly coat a skillet with olive oil and heat over medium high. Add the onion to the skillet and sauté until translucent, 2-3 minutes. Add the garlic and sauté 1-2 minutes more.

Add the onion and spinach to the chorizo and toss to combine. Let sit for a few minutes for the onion to cool. Add 3/4 cup grated Manchego and toss again.

While the onion cools, put the breadcrumbs, 1/4 cup Manchego and thyme in a bowl, season with salt and pepper and toss to combine. Add 1-2 teaspoons olive oil to the breadcrumb mixture and stir to combine.

Assemble the mushrooms: season the mushrooms with salt and pepper. Generously fill the mushrooms with the sausage mixture. Set the mushrooms on the prepared baking sheets and sprinkle with the cheesy breadcrumbs.

Can be done ahead to this point, covered and refrigerated. Bring to room temperature before baking.

Bake at 400 degrees until the mushrooms are tender and the tops are lightly brown, about 20 minutes. Transfer the mushrooms to a serving platter, let sit for about 5 minutes, sprinkle with parsley and serve.

* You can use hot Italian sausage if you cannot find Spanish Chorizo. Remove the casings, put the sausage in a small ovenproof skillet with a little water, chicken broth or white wine. Roast the sausage at 375 degrees, turning once or twice, until cooked through and lightly browned, 20-30 minutes. Cool completely before pulsing in the food processor.

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One Year Ago – White Bean Soup with Sweet Potato and Wilted Greens
Two Years Ago – Chipotle Sweet Potato Soup
Three Years Ago – Mixed Greens Salad with Gorgonzola & Walnutst
Four Years Ago – Spanakopita Triangles
Five Years Ago – Braised Red Cabbage
Six Years Ago – Apple Bread Pudding
Seven Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What do you think of this crazy El Niño? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

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