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

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1. Put oven rack in middle position and preheat oven to 400*.

2. 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.

3. 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.

4. 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