French-Style Stuffed Mushrooms
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Pickled Chanterelles 10 oz
- Clarified Butter ¼ cup
- Breadcrumbs ¼ cup
- Rosé Dry Wine ¼ cup
- Grated Pecorino Pepato Cheese ¼ cup
- Cream 3 tablespoons
- Olive Oil 1 tablespoon
- Chopped Sage Leaves 3 tablespoons
- Scallions to taste
- Chopped Sage Leaves ½ teaspoon
Step-by-Step Guide
Step 1
Wash the mushrooms, clean them, and separate the caps from the stems.
Step 2
Brush the caps with clarified butter (using a brush).
Step 3
Sauté the green onion in olive oil, add the wine, and bring to a boil.
Step 4
Remove from heat, add the breadcrumbs, half of the cheese, parsley, and tarragon.
Step 5
Mix well, add the cream (adding one tablespoon at a time, ensuring the mixture remains quite thick).
Step 6
Stuff the caps with the resulting mixture, drizzle with clarified butter, and sprinkle with the remaining cheese.
Step 7
Bake in a preheated oven at 375°F for 15–20 minutes.
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