Cathe's Stuffed Mushrooms
Submitted by John400
Mushroom caps stuffed with a savory filling of sautéed stems, onions, clam juice, sautérne wine, breadcrumbs, and Parmesan, baked until golden and bubbling.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
1 hrsThese stuffed mushrooms have a secret ingredient that makes people tilt their heads and say “what IS that flavor?" It’s clam juice.
The stems get finely chopped and sautéed with onions in butter until soft, then clam juice and sautérne wine simmer down until almost dry. That concentrated briny sweetness gets bound with breadcrumbs, loosened with a touch of half and half, and finished with grated Parmesan.
Mound the filling into the caps, bake low and slow until the mushrooms shrivel slightly and their juices start to caramelize, and you’ve got an appetizer with a depth of flavor that’s honestly shocking for something so simple.
Kitchen Tips
- Pop the stems out gently by wiggling them side to side. Tearing the cap ruins the little bowl you need for stuffing.
- Cook the filling until it’s quite dry before adding the half and half. You want it to hold its shape when mounded, not slide off.
- A toaster oven works great here for small batches, but a regular oven at the same temperature does the job for bigger crowds.
Ingredients
Directions
Pop stems out of shrooms (don’t tear cups).
Cut stems up finely.
Sauté shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
Add clam juice and wine; cook slowly until most of the liquid has evaporated.
Add bread crumbs to shroom mixture in pan; mix well.
Should be quite dry.
Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.
Add parmesan.
Fill mushroom caps with mixture (will have to mound).
Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.
If unsure, taste.
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