RECIPE TITLE "Broccoli Rabe and Pancetta Stuffed Mushrooms"
Martha Stewart's Horsd'oeuvres Handbook
©1999 Martha Stewart
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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.
Broccoli rabe, also referred to as broccoli di rape, is a pleasantly
bitter, leafy cousin to broccoli. I especially like it combined
with pancetta, an assertively flavored Italian bacon cured with
salt and spices that is generally available in the deli section
of the grocery store.
1 ounce sliced pancetta or bacon, cut into 12-inch dice
1 medium shallot, minced
1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned
and finely chopped
1 garlic clove, minced
2 tablespoons dry white wine
1 pound broccoli rabe, trimmed to leaves and florets only, roughly
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme
1. Preheat the oven to 400 degrees F with the rack in the upper
position. Heat a medium skillet over medium-high heat. Add the pancetta
and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat
to medium and add the shallots. Cook until softened and translucent.
Add the mushroom stems and the garlic and cook for 3 more minutes.
Add the wine and the broccoli rabe, cover, and let steam for 4 minutes,
until the broccoli rabe is bright green. Remove the cover and cook
until the liquid has evaporated, 1 to 2 minutes. Season with salt
and pepper to taste. Remove from the heat.
2. Using a small spoon, fill each mushroom cap with the filling.
Place the caps on a baking sheet. Bake until the mushrooms are hot
throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.
|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.