Makes 2 Dozen
Porcinis, also known as cèpes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe.
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps
with stems reserved, cleaned, and roughly chopped
1 small shallot, minced
4 ounces fresh porcini mushrooms,
roughly chopped (or 1 ounce dried porcini,
rehydrated, plus 3 ounces white button mushrooms)
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
3 ounces Camembert cheese
1. Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat.
2. Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.
3. Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside. Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.
Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Recipe reprinted by permission.
This page created May 2000
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