Stuffed White Mushroom Caps
Servings: 6
Recipe courtesy Alex Guarnaschelli. Serves 6 to 8. Don't overheat the sour cream or it will separate.
Ingredients
- 2 tbsp Olive oil, extra-virgin, 1/8 cup
- 1 bunch Thyme, small, fresh, tied with string
- 1 Yellow onion, peeled, finely diced
- Kosher salt
- Black pepper, freshly ground
- 2 clove Garlic, small, grated on a microplane
- 1/2 tsp Ground cumin
- 12 oz Mushroom, white, stems lightly trimmed, washed and thinly sliced
- 3/4 cup Vermouth, dry, divided (1/4 cup and 1/2 cup)
- 1 cup Sour cream
- 1/3 cup Parmesan, grated, divided
- 4 tbsp Unsalted butter
- 18 Mushroom, white, about 1 1/2 pounds, stems trimmed slightly, washed, for the caps
- 2 tbsp Bread crumbs, toasted
- 1 tbsp Balsamic vinegar, for finishing
Directions
- Stuffing: heat the olive oil in a large saucepan over medium heat, add the thyme bundle and when it crackles and crisps, drain it on a paper towel. Cook the onion with salt and pepper until tender, 3 to 5 minutes.
- Add the garlic and cumin and lower the heat. Stir in the sliced mushrooms, season, and cook until tender and most of the liquid has evaporated, 8 to 10 minutes.
- Stir in 1/4 cup vermouth and cook until the alcohol flavor has mellowed, 5 to 8 minutes. Add the sour cream and fried thyme and let the cream melt over low heat. Stir in half the Parmesan and taste.
- Caps: melt the butter in a medium saute pan over medium heat, add the whole mushrooms, season and cook until their water comes out and evaporates, 5 to 8 minutes. Add the remaining 1/2 cup vermouth and cook 5 to 8 minutes. Season and let cool.
- Preheat the oven to 350 degrees F. Pack the stuffing firmly into each cap, well above the top, and arrange on a baking sheet. Mix the bread crumbs with the remaining Parmesan and sprinkle on top.
- Bake until hot inside and lightly browned, 5 to 8 minutes. Drizzle each with a little balsamic and serve immediately.