INGREDIENTS | SERVES 6
- 1 pound mushrooms (caps approximately 1½ inches across)
- 3 tablespoons butter
- ½ cup onion, finely chopped
- ¾ cup bread crumbs
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon dried thyme
- ¼ cup half-and-half
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Turn on oven broiler. Clean the mushrooms and gently pull the stem from each cap, setting the caps aside. Chop the mushroom stems and set aside.
Heat butter in a skillet over medium heat. Add onion and cook for 2 minutes, until translucent.
Add mushroom stems, and cook 2–3 minutes more.
Stir in bread crumbs, salt, pepper, and thyme; cook 1 minute more. Remove from heat and stir in cream and grated cheese.
Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes, until the tops are browned and the caps have softened and become juicy.
Sprinkle the tops with chopped parsley and serve hot or warm.
Dried wild mushrooms are an excellent way to bring passionate flavors from forests to your dining table. Soak them for a few hours or overnight in room temperature water, then use them as you would fresh mushrooms. The soaking liquid acquires a wonderful flavor — use it in soups or stocks. Pour the water into a clear container, and discard any sediment.