Ingredients
- 12 large stuffing mushrooms (white or portabello)
- 7 tablespoons butter
- salt and pepper, to taste
- 2 tablespoons minced shallots
- ¼ cup dry sherry
- ½ tablespoon flour
- ½ cup heavy cream
- 3 tablespoons chopped parsley
- ½ cup grated Le Gruyere cheese
Preparation
Remove the mushroom stems and reserve. Wash and dry the caps and brush with melted butter.
Arrange hollow side up in a baking dish. Season to taste with salt and pepper. Wash and dry the stems.
By handfuls, twist in a corner of a clean towel to extract as much juice as possible. Sauté with the shallots in butter for 3 minutes, until the pieces separate. Add sherry and sauté for 2 minutes more.
Lower the heat and add the flour. Stir for a minute or 2, until thickened. Stir in the cream and cook until thickened. Stir in the parsley and seasonings.
Fill the mushroom caps and top each with 1 teaspoon of cheese and dribble on any remaining butter.
Fifteen minutes before serving, preheat oven to 375°F. Bake in the upper third of the oven until lightly browned on top.
About this recipe
Paired with Valenti 2018 L’innesto Nerello Mascalese Bianco, Mt. Etna, Sicily
