MUSHROOM ---- STUFFED MUSHROOMS

By pat1908

Makes: 4 First course Servings

Ingredients

• Makes: 4 First course Servings
• 8 2-inch diameter mushrooms
• 3 1/2 Tbsp butter
• 1/3 cup minced onion
• 1 tsp chopped garlic
• 2 Tbsp minced fresh parsley
• 3 Tbsp dry white breadcrumbs
• 2 large egg yolks
• 1 cup beef stock or canned beef broth
• 1/4 cup dry red wine

Preparation

Step 1

1. Remove mushroom stems. Chop stems finely; reserve caps. Melt 1 ½ Tbsp butter in heavy skillet over medium heat. Add onion and garlic; saute until golden, about 5 minutes.
2. Add chopped mushroom stems; saute until mushroom liquid evaporates, about 6 minutes. Mix in parsley. Reduce heat to low. Add breadcrumbs; stir until golden, about 5 minutes. Season with salt and pepper. Transfer filling to bowl; cool. Stir in egg yolks.
3. Cut off very thin slice from rounded side of each mushroom cap to make flat surface (do not cut through cavity); reserve slices. Turn caps hollow side up. Spoon 1 Tbsp filling into each cavity. Cover filling with reserved slices.
4. Preheat oven to 400F. Melt 2 Tbsp butter in heavy skillet over medium heat. Place mushrooms, filled side up, in skillet. Cook until bottoms brown, about 4 minutes. Transfer mushrooms to 8X8X2 inch glass baking dish.
5. Add stock and wine to same skillet; boil until reduced by half about 10 minutes. Pour mixture over mushrooms.
6. Bake mushrooms uncovered until tender, about 25 minutes. Transfer to plates. Serve mushrooms with sauce.