Mushroom Caps Stuffed with Olives & Porcini

By ltrodrigu

Let's jazz up our appetizer game with these Mushroom Caps Stuffed with Olives & Porcini!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 ounce dried porcini mushrooms (about 1 cup)
• 1 cup hot water
• Flaky sea salt
• Freshly ground black pepper
• 16 to 20 firm fresh white mushrooms with caps about 1 1/2 inches wide
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon dried oregano, crumbled
• Juice of 1/2 lemon
• 15 pitted cracked green olives, rinsed, and finely chopped

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 325˚F. Grease a 9-by-13-inch baking dish with olive oil. In a small bowl, combine dried mushrooms and hot water. Add a pinch of salt and let stand 20 minutes.

Separate stems of fresh mushrooms from caps. Trim stem ends, then finely chop. Set aside 1 cup chopped stem ends. Place mushroom caps, gill-side up, in prepared baking dish.

In a small bowl, mash 2 tablespoons butter with a pinch each of salt and pepper. Dot butter evenly over mushroom caps. Bake mushroom caps until heated through and a little moisture is released, 10 minutes. Remove from oven and set aside to cool slightly. Increase temperature to 400 degrees.

Meanwhile, rub dried mushrooms between your fingers in the soaking water to remove any grit, then lift out mushrooms, squeeze dry over bowl and finely chop. Slowly pour mushroom soaking liquid into a frying pan, stopping when you reach grit at bottom of bowl. Add chopped rehydrated mushrooms and mushroom stems to frying pan. Bring to a simmer over medium-low heat. Reduce heat to low and continue to simmer gently, stirring occasionally, until all liquid evaporates and mushroom stems are tender, about 15 minutes. Transfer to a bowl and let cool to room temperature.

Add remaining butter, parsley, oregano, lemon juice and olives to cooled chopped mushroom mixture. Use a fork to mix until evenly combined. Season with salt and pepper, then stuff each mushroom cap with about 1 tablespoon mushroom mixture. (Once stuffed, mushroom caps can be covered and refrigerated overnight.)

Place stuffed mushroom caps in oven and bake until tender when pierced with a toothpick and sizzling, 10-15 minutes. Serve hot or at room-temperature.