Mushrooms, raw and stuffed with Anchovy Cream Cheese

This recipe is from my Mom's Time Life Holiday Cookbook from 1969. I love this appetizer because it is served cold and requires no cooking and little preparation. But also because it's addictive.

1-2 lbs white button mushrooms, washed and stems removed

1 8oz package of Cream cheese
2 Tbs. of Anchovy paste (either from a tube or buy a tin of 'chovies and squash them yourself)
1 tsp. Freshly squeezed Lemon juice
1 tsp. grated onion (very important-it must be grated not minced)

Mix the last four ingredients till well blended and fill the mushroom caps with it. Plate and sprinkle with

2 Tbs. minced green onions, whites and greens

Sarah's quick Pasta al Burro

1 lb of pasta, any variety, cooked according to package
4 (or more) Tbs. Butter
2 Tbs. Extra Virgin Olive Oil
Garlic, about 1 Tbs. chopped, more or less as you like it
1-2 Tbs. dried Basil
Parmesan cheese
Salt

After you dump the pasta in the colander, set the pot back on the heat, but turn the heat off if it's not a gas stove. Use the residual heat to melt the butter and heat the oil, saute the garlic and then the basil. Dump the pasta back in and stir till saturated. Plate and grate as much Parmesan cheese as you like.

So incredibly easy and delicious. I invented this dish years ago one night after coming home from my neighborhood pub. My friends and I needed something to eat. It quickly became a late night staple. It makes a lot of food, fast, and vegetarian. But you could easily serve it with Shrimp.