Champignons farcis (STUFFED MUSHROOMS)

Champignons farcis (STUFFED MUSHROOMS)
Champignons farcis (STUFFED MUSHROOMS)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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