Mushroom Stuffed Mushrooms|
This is a very mushroomy first course. It was actually modified from one of my family's favorite recipes, a mushroom dip. This recipe makes extraordinary stuffed mushrooms with incredible flavor due to the addition of the wild mushrooms to the stuffing.
1 ounce dried wild cepes or porcini mushrooms
20 large mushrooms suitable for stuffing
3 tablespoons butter
2 minced shallots
2 minced scallions
1 tablespoon freshly minced tarragon
Dash cayenne powder
1/3 cup heavy cream
1 teaspoon lemon juice
Salt and pepper to taste
2 tablespoons butter
Soak the wild mushrooms in boiling water for 30 minutes. Remove the
stems of the large mushrooms and dice finely. Drain the wild mushrooms
in a cheesecloth lined sieve over a bowl, making sure to remove all of
the liquid from the mushrooms. Finely dice the wild mushrooms and add
them to the mushroom stems. Place the soaking liquid in a small saucepan and cook until the liquid is reduced to 1/4 cup. In a heavy saucepan sauté the shallots and scallions in 3 tablespoons butter for 2 minutes. Add the mushrooms, reduced soaking liquid, tarragon, and cayenne. Cook over medium high heat, stirring frequently, until the liquid has all evaporated. Stir in the heavy cream and simmer over low heat for about 15 minutes, or until all of the cream is absorbed. Meanwhile, lightly sauté the mushroom caps in the remaining 2 tablespoons butter for several minutes. Add the lemon juice to the mushroom mixture and season to taste. Stuff the sautéed mushroom caps and place in a shallow baking dish. Broil for 3-5 minutes or until piping hot. The stuffing mixture can be made ahead, refrigerated for a few days to allow the flavor to develop. Reheat the mixture before stuffing.
Makes 6 servings.
Preparation Time: 20 minutes
Soaking Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour, 25 minutes