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Mushrooms Stuffed w/Wild Mushrooms (P, KLP, TNT)
Source: Bon Appetit 12/1990
Serves: 20

1 ounce dried porcini mushrooms (about 1/2 cup)
1/2 cup boiling water
20 medium button mushrooms, stems removed and reserved
3 teaspoons olive oil
1/2 cup onion, minced
4 ounces fresh shiitake mushrooms, stemmed, caps finely chopped
1 garlic clove, minced
2 tablespoons fresh chives or green onion green part only, minced
2 tablespoons fresh parsley, minced
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Freshly ground pepper
Freshly ground nutmeg

Place porcini mushrooms in a small bowl. Pour 1/2 cup boiling water over and soak until softened, about 15 minutes. Drain, reserving liquid. Pour liquid through a sieve lined with several layers of dampened cheesecloth and reserve.

Rinse mushrooms. Pat dry. Finely chop by hand or in processor. Finely chop button mushroom stems.

Heat 1-1/2 teaspoons oil in heavy non-stick skillet over medium heat. Add onion and cook until golden brown, stirring frequently, about 5 minutes. Reduce heat to low. Stir in porcini, chopped button stems, chopped shiitake, and garlic.

Cover and cook until mushrooms begin to exude liquid. Increase heat to high. Add strained mushroom soaking liquid and boil until evaporated and mushrooms no longer exude liquid when pressed with spoon, about 5 minutes.

Preheat oven to 375°F. Brush button mushroom caps with remaining 1-1/2 teaspoons of oil. Arrange in baking dish.

Stir chives, parsley, lemon juice and salt into chopped mushroom mixture. Season with pepper and nutmeg. Spoon mixture into mushroom caps, dividing evenly. Can be prepared 1 day ahead. Cover and refrigerate. Bake until caps are tender, 15 to 20 minutes. Serve immediately.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A