Portobello Mushrooms With Mushroom Stuffing |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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PORTOBELLO MUSHROOMS WITH WILD MUSHROOM STUFFING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. Ingredients:
6 portobello mushrooms |
1/4 cup extra virgin olive oil |
2 tablespoons butter |
2 pounds mixed fresh mushrooms coarsely chopped |
1 cup heavy cream |
1/3 cup dry sherry |
1/3 cup balsamic vinegar |
Directions:
1. Place mushrooms gill side up on oil baking sheet covered with buttered parchment.
2. Brush generously with olive oil then bake at 350 for 10 minutes.
3. Remove from heat and set aside in a warm place.
4. Melt butter in saucepan and heat until it just begins to brown.
5. Add mushrooms and cook over medium fire with lid on for 30 minutes.
6. Stir every 10 minutes then add cream and cook over medium high until hot but not boiling.
7. Divide mushroom and cream mixture over mushrooms then place under broiler until browned.
8. Serve on a nest of wild greens drizzled with the balsamic vinegar.
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