Sunday, December 6, 2009

Mushroom Stuffed Mushrooms

For Filling:
2 tablespoons butter
2 shallots, minced
1 pound cremini mushrooms or white mushrooms, chopped
1/2 cup chopped fresh parsley
2 tablespoons snipped fresh dill
1 1/2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1/4 cup heavy cream
Salt and freshly ground pepper to taste
12 cremini mushrooms, stemmed
Olive oil for brushing
12 pieces fresh chives

TO MAKE FILLING: In a medium skillet, melt butter over medium heat and sauté shallots until soft, about 4 minutes. Stir in chopped mushrooms and cook until liquid evaporates, about 6 minutes. Add all remaining filling ingredients. Cook until mixture thickens slightly, 3 to 4 minutes. In a blender or food processor, process until mixture forms a coarse paste. Taste and adjust seasoning.

Preheat broiler. Brush mushroom caps with oil and broil for about 4 minutes, or until slightly soft. Let cool. Fill caps with mushroom filling. Arrange 2 pieces of chives in an X on each cap.



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