Mushroom Stuffed Mushrooms
1 pound fresh champignon mushrooms,
1 1/2-inch diameter caps
3 tablespoon unsalted butter
1 heaped tablespoon chopped onion
1 heaped tablespoon chopped fresh parsley
Salt and black pepper
4 tablespoons dried bread crumbs
2 tablespoons all-purpose flour
2 large egg yolks
1/2 cup dry red wine
1 cup Brown Veal Stock
2 teaspoons cornstarch or potato starch
1. Stem the mushrooms. Put aside the 8 nicest caps and chop up
the rest, together with the stems. Put the chopped mushrooms in
a colander set on a shallow dish and press the liquid from the
mushrooms with a clean cloth. Reserve the accumulated liquid.
2. In a 6-inch frying pan, melt 1 1/2 tablespoons of butter over
medium heat. Sauté the onion until golden brown. Add the parsley,
salt and pepper. Reduce the heat, add the bread crumbs and flour
and cook for 5 more minutes, stirring constantly.
3. Remove the pan from the heat and let cool 3 or 4 minutes. Add
the egg yolks to the mushroom mixture and stir for 2 minutes. Set
1. Boil the wine in a 1/2-quart saucepan until it is reduced by
half. Add the stock and the reserved mushroom liquid and boil
until reduced by half. Season with salt and pepper.
2. Stir 1 teaspoon of cornstarch into a little water
(a tablespoon or two) in a small cup until smooth and stir
into the sauce. Boil for 3 to 4 minutes while constantly
stirring, and then strain through a fine sieve. Cover and
To Stuff and Fry
1. Cut a thin slice from the top of the reserved mushroom caps
so that they can sit evenly on a flat surface. Reserve the slices.
Turn the caps over and fill with the mushroom filling, using a
teaspoon. Cover the filling with the reserved mushroom slices.
2. In a 6-inch frying pan, heat the remaining butter over medium
heat. Add the mushrooms to the pan, stuffed side up, and sauté
for approximately 3 minutes until the base turns golden.
3. Bake the stuffed mushrooms in a preheated 350ŢF oven until
the tops turn slightly brown. Check after 3 minutes. Pour the
sauce over the mushrooms and serve hot.