Mushroom Skulls

Mushroom Skulls

*White Button Mushrooms, we used 37 mushrooms

*Melon Baller

*Paring Knife

*1/2 cup Balsamic Vinegar *Balsamic Reduction, cook in a small sauce pan on low until reduced at least by half (1/4 cup)
Wash/rinse the mushrooms and wipe dry. Carve mushrooms by using melon baller to scoop out the eye sockets or cut out with paring knife.  Then with a paring knife, cut out the triangle nose and cut 3 straight notches in the mushroom stem for teeth.

Cook the mushrooms cap side down, on a Silpat 1/2 baking sheet in the oven on 350*F. For 15 minutes or until sized desired. Allow the cooked mushroom skulls to cool on paper towels for the water that will be released from the mushrooms.

Place shrunken mushroom skulls in bowl and drizzle with the balsamic reduction and serve.

Recipe Adapted from Food Network

Balsamic Reduction Sauce



Print Friendly, PDF & Email