Porcini Stuffed Mushrooms with Camembert

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Book Description

With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home.

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Martha Stewart's Hors d'Oeuvres Handbook

Authors: Martha Stewart

Date: March 1999

ISBN: 0609603108

Publisher: Clarkson Potter

Hardcover

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Porcini Stuffed Mushrooms with Camembert
Recipe from: Martha Stewart's Hors d'Oeuvres Handbook
by Martha Stewart
Cookbook Heaven at Recipelink.com

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.

Makes 2 Dozen

1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps (see below) 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

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.
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.
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

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.

24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

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.
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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