- 6
- 30 mins
- 50 mins
Ingredients
- 12-14 Large white button mushrooms
- 1 shallot, chopped finely
- 2 strips bacon
- 1 tsp. tarragon, chopped finely
- creme fraiche or sour cream
- salt
- pepper
Preparation
Step 1
- Preheat oven to 350 degrees F.
- Slice stems out of the button mushrooms and scoop out some flesh so you have room to put the filling in.
- Chop stems and mushrooms finely
- Chop 1 shallot finely
- Chop tarragon finely
- Cook bacon until crisp. Take out and dry on a paper towel. Keep bacon fat in pan. Saute shallots and mushroom pieces until cooked, about 10 minutes Crumble bacon and add to the mushrooms. Season with salt and pepper. Stir and shut off flame and remove from the stove.
- While mushrooms are cooking, baste the mushroom caps with olive oil on the outside. Put all mushroom caps on foil lined baking pan.
- After mushroom filling is cooked, add 1-2 dollops of creme fraiche or sour cream. Mix lightly. Sprinkle with tarragon. Scoop filling into mushroom caps. Sprinkle more tarragon on top of mushroom filled cap.
- Bake in oven for 20 minutes.