These small stuffed mushrooms from Guy Savoy reward you with pure, intense and woodsy flavor and are a perfect vegetarian finger food.
Plus: More Vegetable Recipes and Tips
6 tablespoons unsalted butter
1 shallot, minced
1 pound medium white mushrooms, stems finely chopped, caps reserved
1/3 cup heavy cream
2 teaspoons fresh lemon juice
1/4 cup water
1 tablespoon minced chives
How to Make It
Melt 4 tablespoons of the butter in a medium skillet. Add the shallot and a pinch of salt, cover and cook over low heat until softened, about 2 minutes. Add the chopped stems and cook over moderately low heat until the liquid has evaporated but the mushrooms are still white, about 5 minutes. Add the cream and lemon juice, cover partially and cook over moderate heat until slightly thickened, about 5 minutes.
Pour the water into a large skillet. Add the remaining 2 tablespoons of butter and a generous pinch of salt and bring to a boil. Add the mushroom caps, stemmed side up, cover and cook over moderate heat until tender, about 5 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the caps are browned, about 5 minutes longer. Turn the caps stemmed side down to drain any remaining liquid.
Transfer the caps to a platter and spoon in the filling. Scatter the chives on top. Serve warm or at room temperature.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.