happy friday, gang! i am closing this week with one of my favorite fall color combinations: white and tan, with a little animal print thrown in for fun. for our appetizer this week, who doesn’t love french onion soup in the fall? well, we have french onion stuffed mushrooms on the menu today. and our cocktail this week is my favorite aperol cocktail.
it’s a white denim kind of day
crisp white denim is perfect for fall. the pop of brightness from white is so refreshing on these cooler, shorter days. for a monochromatic look, i have a plain white tee. pairing white with camel or brown is a classic combination. you have the bright white and it’s softened by my camel cardigan (similar).
accessories go a long way with this outfit. animal print is probably my favorite way to add a pattern to any outfit. i have my animal print belt and to prep things up, i have an animal print tassel driving moccasin. my bright gold chunky chain link necklace (similar) and bracelet (similar) set glams it up.
french onion stuffed mushrooms
these little mushrooms are quite addictive – they are perfect for snacking on while watching football this weekend. i could see modifying this recipe to stuff portobellos and making it a main dish. it’s that good!
french onion stuffed mushrooms
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 yellow onions, halved and thinly sliced
- Kosher salt
- fresh ground black pepper
- 2 tsp fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 cup dry sherry
- 1 lb baby bella mushrooms, stems removed
- 1 cup shredded Gruyère cheese
- 2 tsp fresh chopped parsley
Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
In a large skillet over medium heat, heat butter and oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammy, about 40 minutes.
Increase heat to medium-high, stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in sherry and simmer until almost completely reduced, 2 minutes. Remove from heat.
Place mushrooms stem side up on the prepared baking sheet. Roast mushrooms on top rack until softened, about 10 minutes. Remove from oven. (If any moisture gathers in mushroom caps, blot moisture with a paper towel.)
Top mushrooms with onion mixture and Gruyère. Switch oven to broil and broil stuffed mushrooms until cheese is bubbly and melty, about 2 minutes.
Sprinkle with parsley before serving.
to get your onions to the proper caramelized state, you have to cook them low and slow for about 40+ minutes. it takes a while but you really taste the difference.
my favorite aperol cocktail
all summer this cocktail was on happy hour repeat for me. i really enjoy the light bittersweet flavor of this drink. it’s very refreshing.
beth's favorite aperol cocktail (intro to aperol)
- 1/4 cup Aperol
- 2 tbsp gin
- 1.5 tbsp fresh lemon juice
- 1/2 tbsp simple syrup
- 1 dash Angostura bitters
- flamed orange peel or lemon peel to garnish
Fill a cocktail shaker with 2 cups ice. Add Aperol. gin, lemon juice, Simple Syrup and Angostura bitters ; cover and shake until chilled. Strain into a chilled coupe glass; garnish with a flamed orange peel, or lemon peel
fridays with oscar
oscar and i are coordinating today, with his brown fur and white bandanna. as usual, pax is here too! the two of them had a fun game of chase in the backyard.
well gang, this wraps another week and another fridays with oscar. stay tuned to the blog as we start to get ready for the holidays in the coming weeks. i imagine a lot of us will be doing a lot more online shopping this year, and i have a great guide for beauty and skincare shopping online at Nordstrom. check it out, if you haven’t already! oscar, ollie and i wish all of you a wonderful weekend!