Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped

Sauce

1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

  1. Heat oven to 400 F.
  2. Saute mushrooms in butter. Remove from pan.
  3. Saute onion and garlic until soft. Mix with mushrooms.
  4. Distribute mixture into 4 small baking dishes.
  5. Melt butter in saucepan. Stir in paprika.
  6. Slowly add half & half and bring to a boil.
  7. Remove from heat and stir in cheese until melted.
  8. Pour over mushrooms.
  9. Bake until lightly browned, about 10 minutes.
  • If mushrooms are large, slice or quarter before sauteing.

Giuseppe Trimarchi’s Italian Thanksgiving Stuffing

family recipe from Judy Begley Trimarchi

1 onion, chopped
3 Tbsp olive oil
1 1/2 lb ground beef
1 – 4 oz can mushrooms
1 – 28 oz can whole tomatoes
salt & pepper, to taste
2 hard boiled eggs, chopped
1-2 cups dry bread crumbs
1/4 cup grated Parmesan
2 cloves garlic, minced

Directions

  1. Saute onions in olive oil in frying pan until onions start to lightly brown.
  2. Add ground beef and garlic. Stir until browned.
  3. Take mixture out of pan with slotted spoon and leave oil in pan.
  4. Rinse mushrooms in cold water and drain. Add to pan. Brown them slightly, push them to the side of the pan.
  5. Drain tomatoes and crush against side of bowl with fork.
  6. Add tomatoes to pan and simmer for 10 minutes.
  7. Add the ground beef mixture, salt and pepper to taste and let it simmer on low heat.
  8. In a mixing bowl, combine hard boiled eggs, 1 cup bread crumbs, Parmesan and garlic.
  9. Add crumb mixture to the meat mixture in frying pan and mix well.
  10. If the mixture appears too watery, add more bread crumbs until the mixture seems appropriate for a stuffing. Add more salt and/or pepper, if needed.
  11. Mix well.
  12. Cool mixture slightly before stuffing in turkey.
  13. If baking it separately, put in a large metal or glass baking dish about 1.5″ deep and bake at 350 for about 45 minutes. Since the meat and eggs are already cooked, the only concern is that it dry out a little and get a little crusty on top.

Judy says, “My husband’s name is Joseph Trimarchi – named after his grandfather, Giuseppe Trimarchi. In each generation, the oldest son of the oldest son names his firstborn boy after his grandfather – and so the generations go back from our son, Anthony Jordan, to my husband Joe, to his dad, Tony, to Guiseppe, to his father, Antonino, and so on – as far back as we can trace.

Guiseppe immigrated from Messina, Sicily in 1924 and eventually opened a deli near the waterfront in downtown Boston. Shipyard workers would come into the deli in the mornings to get fresh bread and cold cuts to take to work for their lunches. Guiseppe started hollowing out loaves of Italian bread and stuffing in the cold cuts to make it easier for the men to eat at the job site. He has been credited with inventing the sub sandwich!

This is his recipe for an Italian turkey stuffing. Double the recipe if you want to both stuff the turkey AND have some left over to bake in a pan. We often bake one recipe’s worth in a pan as a supplement to the traditional stuffing in our turkey. It is really delicious!!”

  • You can substitute canned chopped tomatoes for the whole tomatoes.