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nestinG
27
createGather
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An assortment o resh and pre-driedherbs, such as thyme, rosemary,oregano, marjoram, spearmint, bay leaves, at-lea parsley, sage (seeNote)
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1 wreath rame, 7 inches/17 cm indiameter
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1 roll o 24-gauge orist wire(preerably green coated)
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Wire cutters
1.
Decide which herbs you plan to use.Many herbs do not have to be pre-dried.Fresh bunches o rosemary, oregano, mar- joram, and mint will dry perectly on the wreath. Bay leaves, at-lea parsley, andsage must be pre-dried. (Dried bay leavescan be purchased at the grocery store.)
2.
Place each herb in a separate bundleapproximately 3 inches (8 cm) wide atthe head, or owered, area o the herbs.(Te bunches should be approximately 3 inches (8 cm) in diameter at the headand the stems approximately 5 inches(13 cm) long.)
3.
Beginning at the top o the wreathrame, secure an herb bundle to the rame with the wire. Layer the next bunch overthe rst, so that the head o the sec-ond overlaps the stems o the rst, andsecure it with the wire. Continue add-ing bunches, ollowing the wreath orm,until all areas are lled and all the herbbunches are used up. Make the wreathas ull as possible; the herbs will shrink as they dry, so the uller, the better. Te wreath will dry out in about a week; it will last or about six weeks beore theherbs lose their taste and aroma. You can pull the wreath apart and place the herbsin a jar aer a month.
note:
You will need ten to twenty herb bunchesto assemble a 7-inch (17-cm) wreath. I you cannot obtain that many herbs, you can scale down: wreath  fames come in a variety o sizes.
An herb wreath is an unusual twist on the traditional holiday wreath and a welcome addition to anycook’s kitchen. Not only is it pretty, it’s fun to pinch herbs from it for a winter soup. Because notall herbs are in season during the winter months—for example, basil, parsley, and marjoram—planahead and dry your herbs in the autumn. Do not use brittle or over-dried herbs, because they willbreak and will have to be discarded. A dry but flexible herb is the easiest to work with.To dry the herbs, tie them in small bunches and hang them (outside, if weather permits) from aclothesline for two to three days. If you must hang them inside, the kitchen is the best place, because itis usually warm and dry. Store the dried herbs in reused freezer bags or sealed containers in the freezer.
herb wreath
 
entertaininG
73
stued mushrooms
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12 cremini mushrooms
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1 medium shiitake mushroom, with stem, roughly chopped
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1 tablespoon olive oil
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¼ small yellow onion, fnely chopped
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½ teaspoon resh thyme
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½ teaspoon soy sauce
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Salt and pepper to taste
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2 tablespoons bread crumbs
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1 tablespoon fnely gratedParmesan cheese
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1 teaspoon minced resh at-lea  parsley 
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½ tablespoon unsalted butter
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2 tablespoons water
1.
Preheat the oven to 350°F/180°C(Gas Mark 4).
2.
Remove the stems rom the crem-ini mushrooms by popping them out.Set aside the caps. Place the stems in aood processor with the shiitake mush-room and pulse until the mushrooms areminced. Be sure not to over-pulse, becausethe mushrooms can turn to mush airly quickly. Set aside.
3.
Heat the olive oil in a medium panover medium-low heat and add the onion.Sauté until the onion is translucent, 3 to4 minutes.
4.
Add the thyme and minced mushroomstems and sauté or 3 minutes. Stir in thesoy sauce and season with salt and pep- per. Stir in 1 tablespoon bread crumbs.Remove rom heat, transer to a medium-size bowl, and let cool or 5 minutes. Stirin the Parmesan.
5.
Stuf each mushroom cap with aspoonul o mushroom mixture untileach one is nicely rounded.
6.
In a small bowl, combine the pars-ley and remaining bread crumbs. Heatthe butter in a small pan over mediumheat and sauté the parsley mixture untilbrowned, 5 to 6 minutes.
7.
Sprinkle each stufed mushroom cap with a pinch o the parsley mixture.
8.
Place the mushroom caps in a smallbaking dish and add the water to thedish. Bake or 20 minutes. Serve warm orat room temperature.
One of my favorite things about parties are the appetizers. I love tasting all the different flavors insmall bites. I’m particularly fond of stuffed mushrooms: woodsy, garlicky, cheesy, and baked toperfection. The only problem is, I can eat twenty of them in a row, so I have to keep passing that tray.
Makes 12 MUshrooMs
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