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Mushroom Stuffed Mushrooms

Source of Recipe


Adapted from Perfect Entertaining






List of Ingredients



• 1 ounce dried porcini mushrooms
  
• 20 large mushrooms suitable for stuffing
  
• 3 Tbsp butter
  
• 2 minced shallots
  
• 2 minced scallions
  
• 1 Tbsp freshly minced tarragon
  
• Dash cayenne pepper
  
• 1/3 cup heavy cream
  
• 1 tsp lemon juice
  
• Salt and pepper to taste
  
• 2 Tbsp butter
  






Instructions



1. Soak the porcini mushrooms in boiling water for 30 minutes. Remove the stems of the large mushrooms and dice finely.
   
   
2. Drain the porcini mushrooms in a cheesecloth-lined sieve over a bowl, making sure to remove all of the liquid from the mushrooms. Finely dice, then add them to the mushroom stems.
   
   
3. 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 all the liquid has evaporated. Stir in the heavy cream and simmer over low heat for about 15 minutes, or until all of the cream is absorbed.
   
   
4. Meanwhile, lightly sauté the mushroom caps in the remaining 2 tablespoons butter for several minutes.
   
   
5. 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 to 5 minutes, or until piping hot.
   
   Makes 6 servings.
   
   






Final Comments


The stuffing mixture can be made ahead and refrigerated for a few days to allow the flavor to develop. Reheat the mixture before stuffing.