Recipes Shallot-Stuffed Mushrooms 5.0 (6,213) Add your rating & review 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 By Guy Savoy Guy Savoy F&W Star Chef " See All F&W Chef Superstars Restaurants: Guy Savoy Restaurants in Paris; Las Vegas; Doha, Qatar; and Singapore Experience: Troisgros, Restaurant Lasserre, La Barrière de Clichy (France) What dish are you famous for? Artichoke soup with black truffles and a mushroom brioche. Artichokes have been my favorite ingredient since I was a child. What's the first dish you ever cooked yourself? A plain omelet. I was 12 years old and wanted to help my mother, who ran a small restaurant. What's the best dish for a neophyte cook? An omelet, because there are not many ingredients, and the recipe is simple, but you must have the coup de main—the ability to move at just the right time, which you gain with practice. Just assemble eggs, butter, salt and pepper, and keep making omelets until you get it right. Who is your food mentor? Jean Troisgros. From him I learned passion for cooking, the art of the beautiful gesture and the love for work well done. Favorite cookbook of all time?Le Guide Culinaire, by Escoffier. You can find the base of everything inside it, even for contemporary cuisine. What's the most important skill you need to be a great cook? To befriend people who will eat what you've cooked. If you were facing an emergency, and could only take one backpack of supplies, what would you bring? A bottle of Château d'Yquem, because you can enjoy this wine as if you're eating and drinking at the same time. If I had more time, I'd also pack a box of sardines and some bread. What's your favourite snack? Sardines packed in oil, eaten with Normandy butter on a fresh baguette. What do you eat straight out of the fridge, still standing up? Homemade ice cream, usually almond, straight out of the freezer. It's my weakness. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 6 tablespoons unsalted butter 1 shallot, minced Sea salt 1 pound medium white mushrooms, stems finely chopped, caps reserved separately 1/3 cup heavy cream 2 teaspoons fresh lemon juice 1/4 cup water 1 tablespoon minced chives Directions 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. Make Ahead The stuffed mushrooms can stand at room temperature for 4 hours. Rate it Print