Description
Great appetizer that will impress the whole family!
Ingredients
- 2 pounds Sliced Cremini Mushrooms
- 10 whole White Mushroom Caps
- 1 Tablespoon Olive Oil
- 1 teaspoon Chopped Fresh Rosemary
- 1 teaspoon Chopped Fresh Thyme
- 2 cloves Garlic, Crushed
- 2 Tablespoons Clarified Butter
- 1 Tablespoon Minced Shallots
- 1-½ ounce, fluid Cognac
- 2 teaspoons Chopped Fresh Chives
- ⅓ cups Heavy Cream
- ¼ cups Shredded Parmesan
- 2 Tablespoons Bread Crumbs
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Dried Tarragon
Preparation
Heat oven to 350 F. Wash cremini mushrooms and set aside. Wash white mushrooms, pull off the caps and place them in a bowl. Drizzle the olive oil over the top of the mushroom caps then add rosemary, thyme and garlic to the white mushroom caps and mix together. Place the caps on a baking pan top side up and roast for 10 minutes in the oven. When done, remove them from the oven and set aside.
Meanwhile, heat the clarified butter in a pan over medium high heat and add sliced cremini mushrooms. Add more clarified butter as needed and saute until nice and golden brown and tender to the touch. Add in shallots and cook 3-5 minutes until they’re translucent. Deglaze the pan by adding the cognac, stirring to pick up some of the browned bits from the pan. Top with the chives. You can serve this as is for a mushroom saute or continue to make stuffed mushrooms.
If you are going to make stuffed mushrooms, keep the mushroom saute in the pan. Add the heavy cream, Parmesan and half the breadcrumbs. Mix together and heat until thoroughly combined and creamy. Add salt and pepper and mix to combine.
Take the mushrooms you roasted earlier and stuff each with a tablespoon or so of the filling. Place the mushroom caps on a baking sheet. Top with remaining breadcrumbs and broil for 3-4 minutes. Enjoy!
Recipe adapted from Alton Brown on FoodNetwork.com.
