Mushroom Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A quote from describes to a t all the mushroom lovers of the world - Fungusheads - that's what a friend of ours calls those of us who become misty-eyed about mushrooms, We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy compatibility with so many other ingredients, a willing transformation into the state of voluptuousness. A recipe like this is not for fence sitters- it's strictly for fungusheads . I couldn't have said it better myself!! Ingredients:
2 tablespoons butter |
2 shallots, minced |
1 lb cremini mushrooms or 1 lb white mushroom, chopped |
2 tablespoons fresh dill, snipped |
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 & freshly ground black pepper |
12 cremini mushrooms, stemmed |
olive oil, for brushing |
12 pieces fresh chives |
Directions:
1. TO MAKE FILLING; In a medium skillet, melt butter over medium heat and sauté shallots until soft, about 4 minutes. Stir in choppd mushrooms and cook until liquid evaporates, about 6 minutes. Add all remaining filling ingredients. Cool until mixture thickens slightly, 3-4 minutes. In a blender or food processor, process until mixture forms a coarse paste. Taste and adjust seasoning.
2. Preheat broiler. Brush mushroom caps with oil and broil 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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