| Cuisine: Italian | Type: Appetizer | Serves: 6 |
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Source:
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Marcella Hazan |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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12 large white mushrooms 2-1/2 tbs. butter 1 tbs. finely chopped shallot 3 tbs. chopped prosciutto Salt & freshly ground pepper A thick béchamel (below) 3 tbs. freshly grated Parmesan Fine, dry bread crumbs Make the béchamel from: 1-1/2 tbs. flour, 1-1/2 tbs. butter, 1/4 tsp. salt, and 1 cup of milk. Cooked ham can be substituted for prosciutto, and yellow onion can be used instead of shallots. |
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Instructions:
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1. Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. If there are still traces of soil, was each mushroom carefully under cold running water, working quickly. Dry well with a towel. Detach the stems and chop them fine. 2. Preheat oven to 500°F. 3. In a skillet, saute the chopped shallots or onion in 2-1/2 tablespoon butter over medium-high heat until pale gold in color. Add the chopped prosciutto and saute for about a minute. Add the finely chopped mushroom stems, salt, and pepper and cook, stirring, for 2 to 3 minutes. Tilt the skillet and draw off all the fat with a spoon. 4. In a bowl, mix the contents of the skillet with the warm béchamel. Add the grated Parmesan and mix well. 5. Place the mushroom caps, bottoms up, in a butter-smeared baking dish. Sprinkle lightly with salt, fill with the stuffing, sprinkle with bread crumbs, and dot each cap with butter. Place in the upper third of the preheated oven and bake for 15 minutes, or until a slight crust has formed. Allow to settle and cool for about 10 minutes before serving. |
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Related recipes:
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None |
2001-03-10