

RECIPE TITLE "Leek, Fennel, and Goat Cheese Stuffed Mushrooms"
Author:
Martha Stewart's Hors d'oeuvres Handbook
©1999 Martha Stewart
... more great Martha Stweart recipes on our GREAT CHEFS page!
Makes
2 Dozen
--- easy
Stuffed Mushrooms, often filled with a mixture of crabmeat and
bread crumbs, are perhaps one of the most familiar and best-loved
hors d'oeuvres--and for good reason. They are perfectly shaped,
charming containers for all kinds of interesting fillings, and their
woodsy undertone is just subtle enough to gently flavor whatever
they are carrying. For perfect stuffed mushrooms, choose the freshest
white mushrooms you can find, free of blemishes and about the size
of a silver dollar in diameter. Serve them hot.
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RECIPE INGREDIENTS
Fennel, also called anise, has a slight licorice flavor. Fennel
bulbs vary greatly in size, depending on the season. Buy a very
small bulb, about 1 pound, for this recipe.
1 tablespoon unsalted butter
14 of a small fennel bulb, trimmed, thinly shaved on a mandoline,
and roughly chopped
1 small leek, white and light green parts, cut into 1-inch pieces,
well washed
34 teaspoon ground coriander
Kosher salt and freshly ground pepper
4 ounces fresh goat cheese
1 recipe Golden Mushroom Caps (see below)
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RECIPE METHOD
1. Heat the butter in a medium skillet over medium heat. Add the
fennel and the leeks and cook until softened, 5 to 8 minutes. Add
the coriander and season with salt and pepper to taste. Transfer
to a large plate to cool. Reserve 2 tablespoons for garnish.
2. Heat the oven to broil with the rack in the center. Mash the
goat cheese into the leek-fennel mixture until well combined. Use
a small spoon to fill each mushroom cap with the filling. Place
the caps on a baking sheet and broil until hot throughout, about
1 minute. Garnish each with a bit ofthe reserved leek-fennel mixture.
Serve hot.
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Golden Mushroom Caps
Makes 2 Dozen
Roasting mushroom caps at high heat brings out their inherent deep
flavor, so they taste much better when stuffed. Buy mushrooms with
caps small enough to eat in one bite, about 14 inches in diameter.
If you use larger mushroom caps, buy fewer, or there will not be
enough filling to stuff them.
24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Preheat the oven to 400 degrees F. remove the stems from the
mushrooms and reserve if they are used in the filling. Use a damp
cloth or mushroom brush to clean the mushrooms. Brush each mushroom
with the olive oil . Add salt and pepper to taste.
2. Place the mushrooms, cap-side up, on a baking sheet. roast until
the mushrooms are golden and their liquid begins to seep from the
cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain.
The mushroom caps can be stored in an air-tight container for up
to 4 hours.
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