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Copyright (c) 1999 by Martha
Stewart
Photos: Copyright (c) 1999 by Dana Gallagher
Stuffed Mushrooms
Stuffed Mushrooms, often
filled with a mixture of crabmeat and bread crumbs, are perhaps one of the most
familiar and best-loved hors d'oeuvres--and for good reason. They are perfectly
shaped, charming containers for all kinds of interesting fillings, and their
woodsy undertone is just subtle enough to gently flavor whatever they are
carrying. For perfect stuffed mushrooms, choose the freshest white mushrooms you
can find, free of blemishes and about the size of a silver dollar in diameter.
Serve them hot.
Leek,
Fennel, and Goat Cheese Stuffed Mushrooms
Makes 2 Dozen
Fennel, also called anise,
has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on
the season. Buy a very small bulb, about 1 pound, for this recipe.
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1 tablespoon unsalted butter
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1/4 of a small fennel bulb, trimmed, thinly
shaved on a mandoline, and roughly chopped
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1 small leek, white and light green parts,
cut into 1-inch pieces, well washed
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3/4 teaspoon ground coriander
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Kosher salt and freshly ground pepper
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4 ounces fresh goat cheese
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1 recipe Golden Mushroom Caps (see below)
1. Heat the butter in a medium skillet over
medium heat. Add the fennel and the leeks and cook until softened, 5 to 8
minutes. Add the coriander and season with salt and pepper to taste. Transfer to
a large plate to cool. Reserve 2 tablespoons for garnish.
2. Heat the oven to broil with the rack in
the center. Mash the goat cheese into the leek-fennel mixture until well
combined. Use a small spoon to fill each mushroom cap with the filling. Place
the caps on a baking sheet and broil until hot throughout, about 1 minute.
Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.
Broccoli
Rabe and Pancetta Stuffed Mushrooms
Makes 2 Dozen
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Broccoli rabe, also referred
to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I
especially like it combined with pancetta, an assertively flavored Italian bacon
cured with salt and spices that is generally available in the deli section of
the grocery store.
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1 ounce sliced pancetta or bacon, cut into
1/2-inch dice
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1 medium shallot, minced
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1 recipe Golden Mushroom Caps (see below)
with stems reserved, cleaned and finely chopped
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1 garlic clove, minced
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2 tablespoons dry white wine
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1 pound broccoli rabe, trimmed to leaves and
florets only, roughly chopped
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Kosher salt and freshly ground black pepper
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1 tablespoon fresh thyme
1. Preheat the oven to 400 degrees F with
the rack in the upper position. Heat a medium skillet over medium-high heat. Add
the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat
to medium and add the shallots. Cook until softened and translucent. Add the
mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the
broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is
bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2
minutes. Season with salt and pepper to taste. Remove from the heat.
2. Using a small spoon, fill each mushroom
cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms
are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.
Polenta
Stuffed Mushrooms
Makes 2 Dozen
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Pecorino-Romano is an aged
Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching
out this cheese, but if you can't locate it, you can use Parmesan cheese.
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1/2 cup plus 3 tablespoons milk
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1/4 teaspoon kosher salt
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1 1/2 teaspoons fresh thyme
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1/4 cup quick-cooking polenta
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1 ounce Pecorino Romano cheese, grated on
the small holes of a box grater
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to yield 1/2 cup
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1 tablespoon unsalted butter
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1 recipe Golden Mushroom Caps (see below)
1. Heat the oven to broil with the rack in
the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the
salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil.
Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2
minutes, until the polenta thickens. Stir in all but 2 tablespoons of the
cheese, the remaining milk, and the butter.
2. Using a small spoon, quickly spoon the
polenta into the mushroom caps. Garnish each cap with the remaining cheese.
Place the caps on a baking sheet. Broil until the cheese is golden, about 1
minute. Garnish with the remaining thyme. Serve hot.
Porcini
Stuffed Mushrooms with Camembert
Makes 2 Dozen
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Porcinis, also known as
cepes, 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.
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1 tablespoon unsalted butter
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1 recipe Golden Mushroom Caps (see below)
with stems reserved, cleaned, and roughly chopped
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1 small shallot, minced
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4 ounces fresh porcini mushrooms, roughly
chopped (or 1 ounce dried
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porcini, rehydrated, plus 3 ounces white
button mushrooms)
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2 tablespoons dry white wine
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Kosher salt and freshly ground black pepper
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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.
Golden Mushroom Caps
Makes 2 Dozen
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Roasting mushroom caps at
high heat brings out their inherent deep flavor, so they taste much better when
stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1/4
inches in diameter. If you use larger mushroom caps, buy fewer, or there will
not be enough filling to stuff them.
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24 small button mushrooms
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2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground pepper
1. Preheat the oven to 400 degrees F. remove
the stems from the mushrooms and reserve if they are used in the filling. Use a
damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with
the olive oil . Add salt and pepper to taste.
2. Place the mushrooms, cap-side up, on a
baking sheet. roast until the mushrooms are golden and their liquid begins to
seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to
drain. The mushroom caps can be stored in an air-tight container for up to 4
hours.
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Martha
Stewart's Hors d'Oeuvres Handbook
Clarkson Potter Publishers
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Publication Date: April 1999
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$35.00 hardcover - Amazon@TKL-Save
(40%) - ORDER
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ISBN: 0-609-60310-8
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