Recipes/ Snack

Romanian Beef & Paprika Stuffed (Up) Mushrooms

Welcome to our very first Official Recipe Failure post, where we can pretty much guarantee that you probably won’t want to attempt these Romanian Stuffed (Up) Mushrooms in your own home, at least, NOT the way we did.

Romanian Beef Paprika Stuffed (Up) Mushrooms - Our first recipe failure, these fiery balls may be a snack or finger food delight...with a few adjustments. Woops?! | wandercooks.com

Today we really really wanted to share with you a recipe for Romanian Stuffed Mushrooms that, strangely enough, we came across on the Greek island of Kos last year.

Kos lies just off the coast of Turkey, and it’s packed full of classic Greek architecture and culture, ancient ruins to explore and incredibly delicious food.

We’d caught the ferry across from Turkey’s port town Bodrum, completely baffled by the fact that a 40 minute ferry ride could bring us to a whole different country so easily. (Australia is just so big and so far away from everywhere by comparison.)

Romanian Beef Paprika Stuffed (Up) Mushrooms - Boats in Kos, Greece harbour.

These Romanian Stuffed Mushrooms came into our lives after we stayed with an awesome couple in the centre of town, and let me tell you, staying with super passionate foodies is always fun. 😀

It was literally all we could do just to scribble down ingredients and instructions and try to keep up as our new Greek and Romanian friends raced around the kitchen, dodging and weaving each other and throwing together an epic three course meal.

We’d imagined recreating their humble little Romanian Stuffed Mushrooms and sharing them with you guys in all their spicy, cheesy glory.

And we were pretty confident too. I mean, what could possibly go wrong with a spicy stuffing of minced beef, hot paprika, black pepper, and a generous topping of grated cheese all melting together into little mushroom cups of happiness?

Haha, well? A LOT could go wrong, as it turns out.

Romanian Beef Paprika Stuffed (Up) Mushrooms - Our first recipe failure, these fiery balls may be a snack or finger food delight...with a few adjustments. Woops?! | wandercooks.com

I don’t know, I guess you could say our balance has been a little bit off this week. We’re feeling a bit worn out and little out of sorts now that the Big Move is done and dusted and the Big Trip is finally, officially over (for now, at least. 😛 )

Here’s what I wish we knew last night about cooking Romanian Stuffed Mushrooms.

  1. Adding one tablespoon of HOT paprika is absolutely, dead set, WAY TOO MUCH. One tablespoon? How in the world had we not realised that would be too much? In hindsight, smoky or sweet paprika would be a much better choice. Just, definitely not one tablespoon.
  2. Equally, one tablespoon of black pepper was also way too much, but it was kind of hard to tell after that punch in the face from the powerfully hot paprika. I’m now thinking that our one TABLEspoons were meant to be one TEAspoons. Yep.
  3. Do not, for the love of god, do not overcook them. I’m pretty sure you want Romanian Stuffed Mushrooms cooked golden brown perfection, rather than dried out husky Transylvanian Firebombs of DEATH.
Things don't get better for these Stuffed (Up) Mushrooms. *tear* #recipefailClick To Tweet

 

 

Romanian Beef Paprika Stuffed (Up) Mushrooms - Our first recipe failure, these fiery balls may be a snack or finger food delight...with a few adjustments. Woops?! | wandercooks.com

The final straw was waiting until late in the day to cook and take photos before the sun disappeared for the night. To be fair, we’d had an awesome day of working, planning, and gettin’ stuff done before this little kitchen escapade, but by then we were running out of daylight. Fast.

I’ll let Sarah take over from here:

Turns out just past sunset really isn’t the best time of day for food photography, and rushing to get the job done in the last ebb of sunlight isn’t going to lead to good shots.

For all the food bloggers out there, natural light is everything to us. Look at this example of the difference in natural light just in the span of our own home. This is when we SHOULD have been cooking and photographing our way around the house, at 8am during the ‘golden hours’. Look at this light – already you can see the choices of a warm bright glow, or a coolish blue tinge depending on the mood you want to set. For all you foodies out there, if you love to photograph your food – finding the best natural light should be your number 1 move. Remember that kids, even I need to remind myself apparently.

Natural Light Food Photography - Golden Hour - A look at warm and cool light to use for your food photography. | wandercooks.com

It was however, great to test out the 6D working in low light, we’d heard all about this camera’s capabilities and it did not disappoint. While it is slightly grainer than we’d like, we were still able to pull off the low shot handheld with a high ISO. In hindsight, maybe next time I’d try and find a box or that good old bag of beans to steady the shot on a lower shutterspeed rather than upping the ISO and grain as a result. Have you ever found yourself in this situation? Did you still try to squeeze in the inch of light left the room or just convert over to artificial lighting?

Romanian Beef Paprika Stuffed (Up) Mushrooms - Our first recipe failure, these fiery balls may be a snack or finger food delight...with a few adjustments. Woops?! | wandercooks.com

Back over to Laura – Hey hey! So tell us, what’s your biggest kitchen fail? What did you start out with high hopes for, only to have them dashed all over the floor? Bonus points if it was literally dashed all over the floor!

Love mushroom appetisers? Check out our Slow Cooked Sticky Soy Mushrooms and Japanese Enoki Beef Rolls. Guaranteed not to melt your face off with an overabundance of paprika!

 

Romanian Beef Paprika Stuffed (Up) Mushrooms - Our first recipe failure, these fiery balls may be a snack or finger food delight...with a few adjustments. Woops?! | wandercooks.com
5 from 1 vote
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Romanian Beef & Paprika Stuffed(up) Mushrooms

Welcome to our very first Official Recipe Failure post, where we can pretty much guarantee that you probably won’t want to attempt these Romanian Stuffed (Up) Mushrooms in your own home, at least, NOT the way we did.

Recipe Type Romanian
Cuisine Appetiser
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Wandercooks

Ingredients

  • 250 g beef mince
  • 12 button mushrooms washed, stalks removed
  • 1 egg
  • 1 tsp paprika smoky or sweet
  • ½ tsp black pepper

Instructions

  1. Preheat oven to 170 degrees.
  2. Place the beef mince in a large mixing bowl. Add the egg, paprika and black pepper and mix well to combine. Mixture should be quite sticky so that it doesn’t spread when cooked.
  3. Press a small scoop of meat mixture into each mushroom cup.
  4. Bake in the oven for 10 minutes. Top with cheese then return to the oven.
  5. Cook until cheese is nicely melted and golden brown.
  6. Serve immediately.

 

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  • Michelle @ Giraffes Can Bake
    01/04/2016 at 6:40 pm

    They still look pretty yummy to me! I can imagine 1tbsp of paprika blowing your head off though haha!

    I tried out my new kingsize muffin pan the other day – muffins were over baked on the outside and underbaked on the inside! That was my latest baking failure!

    • Wandercooks
      04/04/2016 at 7:52 am

      Ooooh yes, the experience was.. a little intense! A pity about the muffins, but I wouldn’t let them go to waste. 😉

  • Sam | Ahead of Thyme
    01/04/2016 at 4:28 pm

    I love stuffed mushrooms and these ones look amazing!! Can’t wait to try it!

    • Wandercooks
      04/04/2016 at 7:51 am

      Mushrooms are the best! But especially when stuffed with extra deliciousness haha 😛 Enjoy!

  • Brian Jones
    01/04/2016 at 4:14 pm

    Hehe, recipe fails happen to us all, love that you posted it, I live not far from the Romanian border and have not come across these but the stuffing sounds pretty spot on.

    On the photo front, I make a living taking pictures and natural light is the least of my priorities and am a huge advocate of learning to master ‘artificial’ light, when I have a job for a client I cannot tell them we need to shoot at X:xx hour and I also cannot tell them they cannot have the shots we have discussed and designed because the Mother Nature aint playing ball.

    • Wandercooks
      05/04/2016 at 1:09 pm

      Yes, they definitely do! Always good to see the light side of things and just cook them again and again until they’re tasty haha.

      Great to hear in regard to the lighting. We’re definitely going to invest in a setup and have a go, especially with winter just around the corner in Australia, it will probably be necessary!

  • Sara
    01/04/2016 at 1:34 pm

    Um.
    Yum!
    Mushrooms are my favorite food. I can’t wait to try this recipe!

    • Wandercooks
      01/04/2016 at 3:14 pm

      Haha us too! Beware that spicy paprika though 😛

  • Ilona @ Ilona's Passion
    01/04/2016 at 1:12 pm

    Nice history of the mushrooms but they are very yummy:) It seems that you had a nice time in Kos.

    • Wandercooks
      01/04/2016 at 3:14 pm

      Haha thanks Ilona, they are definitely delicious when you don’t accidentally destroy them 😛 Kos was incredible! So beautiful with such amazingly friendly people. Would love to go back one day!

  • Marisa Franca @ All Our Way
    18/03/2016 at 12:00 am

    Hi!! I just was visiting Two Loves Studio and she had a fantastic post on using artificial light and natural light. I didn’t think it would work but it does!!! I bought I tabletop Lowell EGO light that I’ve yet to use and I am excited about trying it out with natural light. Our light in the house is blah or overdone. This should help — oh I love the idea about the three words that describe your style. I’m thinking on it and trying to find mine. NOW, my biggest failure was a dish that had watercress, peas and pasta. It looked beautiful in the magazine but mine turned out into a green blob that tasted like yucky grass. I even wrote about it. I wish you would have asked me first about the paprika and pepper — whoa nellie!! That was quite a bit!! Glad you’re all moved in!! Have a great St. Pat’s Day whether you’re Irish or not 🙂

    • Wandercooks
      18/03/2016 at 1:46 pm

      Hey Marisa!! Isn’t that a great post? I haven’t tried it yet either my self, but I think it would be a very good back up to have and practise with when natural light isn’t available. Ohhh gosh, that poor pasta – don’t you hate it when that happens! Yes, in hindsight our alarm bells should’ve gone off when we read the recipe notes we’d made – but that’s what happens when you’re rushing around the kitchen trying to get dinner done before the sun sets haha. Hope you have a great St Pat’s day too, let us know when you test out the artificial light – we’d love to see the results. 😀

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