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+--- Thread: What wine or spirt to use in this recipe? (/thread-592.html)
- wondersofwine - 10-23-2006
I plan to make crabmeat stuffed mushroom caps as one of the appetizers for an open house. The recipe calls for white wine or cooking sherry (I know that cooking sherry is a no-no). I don't want an oaky Chardonnay in the mix or a sweet Riesling. IK often cooks with vermouth. Would that be a good substitute for white wine or if I use sherry what kind should I get? Other ingredients are the crabmeat, chopped onion, bread crumbs, butter, salt, lemon juice, Worcestershire sauce and shredded Cheddar cheese (some recipes call for Parmesan and I haven't decide whether to use the Cheddar or Parmesan).
- Innkeeper - 10-23-2006
I would use an inexpensive cream sherry.
- wondersofwine - 10-23-2006
Thanks, IK.