|Name:||Stuffed Mushrooms||Contributor:||Kristen Suhr|
|Key words:||veal, mushrooms, eggs||Category:||Appetizers|
|Ingredients:||8 large mushrooms
1 lb uncooked ground veal meat
2 Tbsp chopped chives
1/4 c whipping cream
salt and pepper
2 egg yolks
3 Tbsp butter
a squeeze of lemon juice
|Preparation:||Preheat the oven to 350 degrees F.
1) Remove the mushroom stems and chop them finely.
2) Mix the chopped mushroom stems, veal, chopped chives, salt and pepper (you can also add finely diced shallots).
3) Add the whipping cream and stir in the egg yolks to bind the mixture.
4) Spoon the mixture into the mushroom caps.
5) Spread the butter in a baking dish and set the mushroom caps on top.
6) Bake the mushrooms, basting often, until they are tender and the stuffing is browned (25-30 minutes).
7) Sprinkle with lemon juice and serve hot.
We also added a bit of cayenne pepper to some butter and basted the mushrooms with that.
|Notes:||Lee had signed up for a series of 3 cooking classes offered by Sur La Table in Kirkland. The series is titled Master Chefs of France and is taught by Bertrand de Boutray a Cordon Bleu-trained chef. Monday night was the first class and he was not able to make it back from the Numb Bum race in time so I went in his place. The menu included Stuffed Mushrooms, Ragout Of Rabbit, Asparagus With Cream Sauce and Spice Pears Served On A Dacquoiseu. The group was split into two teams and then each team divided to work on the different dishes. I helped make the Stuffed Mushrooms. They were incredibly easy and actually tasted good (I'm not usually a fan of mushrooms). I thought I'd share the recipe.|