PECAN STUFFED MUSHROOM CAPS (for eight as a first course)
24 (1-½ to 2 inch wide) cremini or baby bella mushrooms with stems
2 tablespoons unsalted butter, plus additional for buttering dish
1 large garlic clove
1-½ teaspoons finely chopped fresh oregano
4 ounces pecans (1 cup), finely chopped
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
- Put oven rack in middle position and preheat oven to 400*.
- Trim ends of mushroom stems and carefully separate caps from stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13 by 9 inch shallow baking dish.
- Finely chop stems, then cook with garlic and oregano in butter in a 10 inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, ¼ teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.
- Sprinkle insides of caps with remaining ¼ teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 20 minutes. Serve mushrooms drizzled with pan juices.
NOTE: Stuffed mushrooms can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
from Gourmet Magazine, September, 2006