RECIPE: Mushroom Whitecaps
Published: Friday, February 7, 2020
By: Nicole Hartshorn
Back in the day, Captain Tom and I started out our “boat life” living aboard a Sea Ray 260. We would anchor for days at beautiful beaches, visit new towns and park islands, or take low RPM cruises to neighboring Canada. We always had fun and exciting nautical adventures but we had some challenges when it came to food storage, prep, and cooking.
When you’re out on the river for days (or even weeks) at a time, it’s not easy finding adequate food storage and cooking space on some of the smaller boats. We often found ourselves having to make use of the ever-so-famous Coleman Oscar Cooler to make up for lack of fridge space. I’m sure when our 260 was new, the galley amenities were considered top of the line and, although having a galley at all is considered to be a luxury feature, that 1.75 cubic foot refrigerator and one compact butane-fueled burner was less than ideal for our boating lifestyle.
To sum up what I am trying to say, Captain Tom requires massive amounts of food at all times to navigate the river and our galley fridge and one burner stove was having trouble keeping up with the demand. I guess you could say this is what led to my interest in coming up with very simple meal ideas while boating: to keep Captain Tom even keeled.
This time of year is great; not only is it a time for new beginnings, it’s a time for NEW BOATS! Whether you’re interested in the new designs, the new styles, or new technology, this time of year you get to see it all! Personally, I have an interest in the evolution of galleys over the years. Since the days of our 260, we have moved up to a 330 and a 3.1 cubic foot fridge, a double electric stove, and extended counter space. These modern features and the newer technology have made my First Mate duties easier for sure! Now that I have access to these modern features, I would like to share a recipe from my book that requires utilizing all of them!
The River Gal
Makes 20-25 caps
Stock your galley with:
2 packages of white mushrooms (12-14 oz sized packages)
1 box of instant white rice (need 3 cups of cooked rice)
1 ¾ cup shredded mozzarella cheese
1 can cream of mushroom soup
¼ cup cooked, crumbled bacon
1 Tbsp minced garlic
Extra virgin olive oil
Carefully remove stems from mushrooms to create your “caps”; wash and set aside. To make the filling, use 3 cups of cooked instant white rice. (Follow cooking instructions on the box.) Mix shredded mozzarella cheese, 1/2 cup cream of mushroom, crumbled bacon, and minced garlic. Stir together. With a small spoon, add a scoop of filling onto each mushroom cap. Place stuffed mushroom caps in a hot frying pan, stuffed side up. Drizzle with olive oil and cover until cheese has melted. Serve the Mushroom Whitecaps warm on a large platter.
Interested in trying more of my recipes or know a boater who would be? Give me a shout at: [email protected]. Search for River Entertaining / Nicole Hartshorn at books.friesenpress.com, or find it at Barnes & Noble at http://bit.ly/RiverEntertaining.
About The Author
Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.
This article first appeared in the Winter Issue (Jan/Feb) 2020 of Great Lakes Scuttlebutt magazine.