Thursday, November 4, 2010

Stuffed White Mushroom Caps



• 1/8 Cup Extra-Virgin Olive Oil
• 1 Small Bunch Fresh Thyme, tied together with a string
• 1 Yellow Onion, peeled and finely diced
• Kosher Salt and Freshly Ground Black Pepper
• 2 Small Cloves Garlic, peeled and grated on a Microplane or grater
• ½ teaspoon Ground Cumin
• 12 Ounces White Mushrooms, stems lightly trimmed, all washed and thinly sliced
• ¼ Cup Chicken Broth
• 1 Cup Sour Cream
• ½ Cup Grated Parmesan, divided

Mushroom bottoms:
• 4 Tablespoons Unsalted Butter
• 18 White Mushrooms, about 1 ½ pounds, stems trimmed slightly to make the bottom of the mushroom flat on the bottom, washed (These mushrooms are not hollowed out. The stuffing will actually rest on the flat bottom of the mushroom.)
• Salt and Freshly Ground Black Pepper
• 1/2 Cup Chicken Broth
• 2 Tablespoons Toasted Bread Crumbs
• 1 Tablespoon Balsamic Vinegar, for finishing (Optional)



1. Heat a large saucepan over medium heat.
2. Add the olive oil and carefully add the thyme bundle.
3. Once it crackles and becomes crispy (about 2 minutes) set aside on a paper towel to drain.
4. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes.
5. Add the grated garlic and cumin and lower the heat.
6. Stir in the sliced mushrooms, and season with salt and pepper, to taste.
7. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
8. Stir the chicken broth into the mushrooms and cook about 5 to 8 minutes.
9. Taste for seasoning.
10. Slide the thyme leaves off the stems and add to the pan
11. Add the sour cream.
12. Reduce heat and allow sour cream to melt over the mushrooms.
13. Do not overheat the cream or it will separate.
14. Stir in half of the grated Parmesan.
15. Taste for seasoning.

Mushroom bottoms:

1. Heat a medium sauté pan over medium heat and add the butter and the mushroom bottoms.
2. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes,
3. Stir in the chicken stalk and cook 5 to 8 minutes.
4. Taste for seasoning, then set aside to cool.

Finish the dish:

1. Preheat the oven to 350 degrees F.
2. When the mushrooms have cooled slightly dollop the bottom of the mushrooms with some of the stuffing.
3. The stuffing should be firmly packed high on the mushroom bottom.
4. Arrange the mushrooms, in a single layer, on a baking sheet.
5. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps.
6. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes.
7. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. (Optional)
8. Serve immediately.

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