Mushroom Skulls

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*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.

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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.

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

Recipe Adapted from Food Network

Balsamic Reduction Sauce

Enjoy!

Lindy

Shrunken Skull Heads and Apple Cider Bubbly 

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*Baking Mat or Parchment Paper

*1/2 Baking Sheet

*Melon Baller 

*7 to 8 Red Delicious Apples, peeled and cored, cut in half

*4 cups Water

*1/4 cup Lemon Juice

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Carve out Faces on apples, I chose Jack Skellinton faces. Melon Baller to scope out the eyes and paring knife to cutout the nose and mouth.

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Place each of the carved apple faces into a bowl of water with the lemon juice as soon as you have cut each individual Apple. Then drain the lemon water off the apples and place on a Silpat or parchment cover 1/2 baking sheet and bake in the oven at 250*F. for 2 to 3 hours. Cool and add to a bowl of Apple Cider or desired Beverage.

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Apple Cider Bubbly 

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**Extra Large Serving Glass Bowl

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*1 gallon Apple Cider

* Dry Ice, optional ( Add about 1 pound, add more when bubbling stops, to avoid bubbling over or use an extra large container)

Enjoy!

Lindy