Fungusheads--that's what a friend of ours calls those of us who become misty-eyed about mushrooms. We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy compatibility with so many other ingredients, a willing transformation into the state of voluptuousness. A recipe like this is not for fence sitters-it's strictly for fungusheads.
- For Filling:
- 2 tablespoons butter
- 2 shallots, minced
- 1 pound cremini mushrooms or white mushrooms, chopped
- 1/2 cup chopped fresh parsley
- 2 tablespoons snipped fresh dill
- 1 1/2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
- 1/8 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- Salt and freshly ground pepper to taste
12 cremini mushrooms, stemmed
- Olive oil for brushing
- 12 pieces fresh chives
TO MAKE FILLING: In a medium skillet, melt butter over medium heat and sauté shallots until soft, about 4 minutes. Stir in chopped mushrooms and cook until liquid evaporates, about 6 minutes. Add all remaining filling ingredients. Cook until mixture thickens slightly, 3 to 4 minutes. In a blender or food processor, process until mixture forms a coarse paste. Taste and adjust seasoning.
Preheat broiler. Brush mushroom caps with oil and broil for about 4 minutes, or until slightly soft. Let cool. Fill caps with mushroom filling. Arrange 2 pieces of chives in an X on each cap.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
62 calories; 5g total fat; 12mg cholesterol; 9mg sodium; 4g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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