Mushrooms Stuffed with Mushrooms

Cooking Instructions

1. Place the dried mushrooms in cold water to cover a few hours or overnight. When soft, dice.

2. Remove all the stems from the fresh mushrooms and chop the stems finely. Gently squeeze the chopped stems in a clean dish cloth to remove any excess moisture.

3. In a small saucepan saute' the onion, dried mushrooms, and mushroom stems in 1-1/2 tablespoons of the butter over medium heat until golden brown, about 10 to 15 minutes. Stir in the parsley, salt, and pepper. Reduce the beat to low; add the bread crumbs and flour; cook and stir the mixture for 5 more minutes.

4. Remove the saucepan from the heat and let it cool for 3 minutes. Stir in the egg yolks.

5. To prepare the mushrooms for stuffing, slice off a thin piece of the bottom of each one which will be the cap. Fill each mushroom cavity with the filling and cover with the sliced mushroom bottom.

6. Heat the remaining butter in a heavy skillet over medium heat. Place each mushroom, stuffing-side up, in the skillet and cook until the bottoms are lightly browned, about 3 minutes, Remove the browned mushrooms, stuffing-side up, to an ovenproof casserole just large enough to hold all of them without crowding.

7. Add the stock and the wine to the skillet-along with any remaining filling-and cook over high heat until the liquid is thickened and reduced by about half; taste for seasoning and adjust if necessary. Pour the sauce over the mushrooms in a casserole. (Note: The mushrooms can be prepared ahead of time to this point and finished just before serving.) Bake in a preheated 35o-degree oven for about 10 minutes or until lightly browned on top; serve immediately.

Wine Pairing(s)

Domaine de la Janasse Chaupin

Badia a Coltibuono 'Cancelli'

Fontodi Vigna del Sorbo Riserva

Tir na N'Og 'Old Vines' Grenache

Solagüen Reserva Rioja

Louis Latour 'Les Cazetiers' Gevrey-Chambertin

Condado de Haza Ribera del Duero

Kinneret Muscat Hamburg

Louis Jadot Nuits St. Georges

Chateau Saint Jean Merlot Sonoma