Recipe - Porcini Stuffed Mushrooms With Camembert

1 tablespoon Unsalted butter
1 Recipe Golden Mushroom Caps;
(see recipe)
With their reserved stems;
cleaned,
And finely chopped
1 small Shallot; minced
4 ounce Fresh porcini mushrooms;
roughly chopped
(or 1 ounce dried porcini;
rehydrated,
Plus 3 ounce white button
mushrooms)
2 tablespoon Dry white wine
Kosher salt
Freshlyground black pepper
3 ounce Camembert cheese

Heat the butter in a medium skillet over medium heat. Add the mushroom
stems and shallots and cook until the shallots are translucent, 2 to 4
minutes. Add the white wine, scraping up any bits that may be on the bottom
of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season
with salt and pepper to taste and remove from the heat.

Heat the oven to broil with the rack in the center. Use a small spoon to
fill each mushroom cap with the filling. Place the caps on a baking sheet
and set aside.

Slice the Camembert into 24 small pieces, each slice just large enough to
cover about half of the filling. Set aside.

Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove
and place a cheese slice on each mushroom. Serve hot.

Makes 2 dozen.

Comments: Porcinis, also known as cepes, are among my favorite wild
mushrooms. They are available fresh in late spring or autumn and dried
yearround. When using dried, rehydrate them before incorporating into the
recipe.

Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Nancy Berry nlberry@prodigy.net" Copyright:
"1999 Clarkson N. Potter $35 ISBN: 0609603108"

Per serving: 16 Calories (kcal); 1g Total Fat; (78% calories from fat); 1g
Protein; trace Carbohydrate; 4mg Cholesterol; 30mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.