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Ingredients:
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24 medium
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Mushrooms, stems removed, finely chopped to be used in the following duxelles recipe
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½ cup
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Duxelles, see following recipe*
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¼ cup
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Dry bread crumbs
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2 tablespoon
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Chopped fresh herbs, i.e. parsley, tarragon, chervil, and/or chives
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½ cup
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Lumb crab meat or finely chopped prosciutto or crumbled cooked bacon, optional
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½ cup
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Freshly grated parmesan, asiago or crumbled feta, 1/4 cup reserved for top
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1
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Egg, lightly beaten
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2 tablespoon
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Olive oil or melted butter
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Salt and freshly ground black pepper
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* For basic duxelles, mince 1/2 pound fresh mushrooms (or mushroom stems) and 1 small onion or 1 to 2 shallots. In a frying pan, sauté the onion or shallot in 1 to 2 tablespoons butter until soft but not brown (3 to 5 minutes). Stir in minced mushrooms, salt and pepper, chopped parsley to taste, and a pinch of tarragon or thyme if you wish. Depending on your main course, any fresh herb(s) or splash of soy sauce, white wine, Madeira, lemon juice, or even fruit, such as dried apricots, can be added. Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (5 to 10 minutes). The duxelles will look like a coarse mash. Cool the mixture slightly and taste for seasoning. This will make about 1-1/2 cups.
Preparation:
Preheat the oven to 400 degrees F. Arrange the mushroom caps in a single layer in a lightly greased shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with reserved 1/4 cup cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through. Yield: 24
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