RECIPE TITLE "Porcini Stuffed Mushrooms with Camembert"
Martha Stewart's Horsd'oeuvres Handbook
©1999 Martha Stewart
... more great Martha Stweart recipes on our GREAT CHEFS page!
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.
Porcinis, also known as cepes, are among my favorite wild mushrooms.
They are available fresh in late spring or autumn and dried year-round.
When using dried, rehydrate them before incorporating into the recipe.
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned,
and roughly chopped
1 small shallot, minced
4 ounces fresh porcini mushrooms, roughly chopped (or 1 ounce dried
porcini, rehydrated, plus 3 ounces white button mushrooms)
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
3 ounces Camembert cheese
1. Heat the butter in a medium skillet over medium heat. Add the
mushroom stems and shallots and cook until the shallots are translucent,
2 to 4 minutes. Add the white wine, scraping up any bits that may
be on the bottom of the pan, and cook until the wine has evaporated,
1 to 3 minutes. Season with salt and pepper to taste and remove
from the heat.
2. Heat the oven to broil with the rack in the center. Use a small
spoon to fill each mushroom cap with the filling. Place the caps
on a baking sheet and set aside.
3. Slice the Camembert into 24 small pieces, each slice just large
enough to cover about half of the filling. Set aside. Broil the
filled mushroom caps until hot throughout, 2 to 3 minutes. Remove
and place a cheese slice on each mushroom. 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.