Axler's Smoked Bluefish Paté
Artisanal Foods, handcrafted in our back yard: Springfield Smoked Fish

Axler's Smoked Salmon Mushroom Caps

Axler's Smoked Salmon Mushroom Caps

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.

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.

Axler's Smoked Salmon Mushroom Caps


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Photo Credits: Julie Cecchini


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