Champignons Farci

Photography By | November 20, 2020

Ingredients

SERVINGS: 6 Serving(s)
  • 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

Ingredients

SERVINGS: 6 Serving(s)
  • 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
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