Champignons farcis (STUFFED MUSHROOMS)
- 1 pound of mushrooms (about 12 medium, or 20 small)
- 1 tablespoon olive oil
- 2 tablespoons butter + about 2 more tablespoons
- 3 peeled shallots (about 3 ounces)
- 1/4 cup dry white wine (substitute 1 tablespoon lemon juice and 3 tablespoons water)
- 1/2 cup fine bread crumbs
- 1/4 cup chopped parsley
- salt and pepper
- 2 egg yolks
Preheat the oven to 350°F and coat a baking dish with olive oil.
Quickly wash and carefully dry the mushrooms. Remove the stems by pinching and pulling them off. Place the caps hollow side up in a baking dish, rolling them about a bit to coat with the olive oil.
Mince the mushroom stems and shallots.
Warm two tablespoons of butter in a medium sized skillet on low-medium heat. Add the minced mushroom stems and shallots. Cook, stirring occasionally for 8 minutes.
Stir in the white wine and cook for two more minutes.
Remove from the heat and stir in the bread crumbs, parsley and salt and pepper to taste (about 1/8 teaspoon each). Add the egg yolks and stir to combine well.
Mound the filling in the caps - you may wish to use your fingers. Top each cap with a small piece of butter.
Bake at 350°F for 20 minutes. Allow to cool slightly, then serve. These can also be served cold.
Makes 12 medium, or 24 small stuffed mushrooms.