Mushrooms Stuffed With Seafood Or Snai..

Cooking Instructions

Preheat broiler.

Remove the stems from: 24 large mushrooms

Wipe caps and stems with a dry cloth. Chop the stems. Shell, then chop: 1/2 lb. cooked shrimp, snails or crab meat

Melt: 2 tablespoons olive oil or butter

Stir in: 2 tablespoons flour

Add: 1 cup shrimp, chicken or clam stock

Add the mushroom stems. Lower the heat. Stir and simmer the sauce for 2 minutes. Add the seafood or snails and: 2 teaspoons chopped chives or other herbs

Stir gently until well blended and add: 1/8 teaspoon curry powder or 1 tbsp sherry Season to taste

Brush the mushroom caps with: Butter or olive oil

Fill them with the above dressing, place stem side up on a well-greased pan and broil about 5 minutes. Prepare: 8 rounds buttered toast, each large enough to hold 3 mushrooms

Place the cooked caps on the toast. Serve garnished with: Parsley and broiled bacon

Wine Pairing(s)

Vega Sicilia Unico

Clos Mogador Priorato

Thorn-Clarke 'Milton Park' Shiraz

Torres Celeste

Rocca di Montemassi Sassabruna

Rosemount Shiraz

Jacob's Creek Shiraz-Cabernet

Louis Jadot Clos Vougeot Grand Cru

Old Faithful Grenache 'Northern Exposure'

Banfi 'Bell agio' Chianti