Terra Americana

On a dead end street in Springfield lies a hidden gem.  Alan Axler's Springfield Smoked Fish produces some of the finest seafood available.  Luscious, sublime and heavenly, their delicacies would make any meal or get together a special occassion.  His recipe for Axler's Smoked Salmon Mushroom Caps is always a holiday hit with the Cecchini's.

• 2 tbsp Earth Balance (soy butter)
• 1/2 cup chopped onions
• 1/4 tbsp Dijon mustard
• Dash of Worcestershire sauce
• Pinch of white pepper
• 1/2 cup Sour Cream or plain yogurt
  
• Dash of Sherry
• 1/2 lb. Axler's Smoked Salmon, chopped
• 3/4 lb. Large Mushrooms
• 1/2 cup bread crumbs
• Chopped Parsely to taste

In a skillet, sautee onions in margarine. Add mustard, pepper, Worcestershire, and Sherry. Stir. Remove from heat. Add sour cream and mix well. Stir in Axler's Smoked Salmon and set aside. Remove stems from mushroom, fill caps with mixture. Top with bread crumbs and parsely. Place on cookie sheet and bake at 350 degrees for 20-25 minutes.

NOTE: Parmesean cheese may be substituted with bread crumbs.

More Recipes from Springfield Smoked Fish:

• Smoked Salmon Chowder
• Smoked Trout Dip
• Smoked Bluefish Pate

Photo Credits: Julie Cecchini