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Stuffed Mushroom Caps
Capelle Di Funghi Ripiene
from the kitchen of Sharmagne Leland-St. John
8 giant mushroom caps
4 tablespoons olive oil
4 tablespoons butter
3 cloves garlic minced
10 red teardrop tomatoes minced
1 tablespoon capers chopped
1 tablespoon flour
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk beaten
1/2 cup dried bread crumbs
2 tablespoons summer savory
Wash and dry the mushrooms; remove the stems, cut off and
compost the brown bottoms. Chop the stems. Heat 1
tablespoon oil and 1 tablespoon butter in a skillet.
Saute the chopped mushroom stems and garlic and tomatoes 2
minutes. Blend in the flour add the wine, salt and
pepper. Stirring frequently, cook over medium heat 5
minutes, or until liquid is evaporated. Cool 10 minutes
then mix in the egg yolk and capers. Stuff the mushroom
caps.
Pour the remaining olive oil into a shallow baking dish;
arrange the mushrooms in it. Mix the bread crumbs with
the savory and sprinkle on top of the mushrooms. Dot
with the remaining butter. Bake in a 375 oven 15
minutes.
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