Steam Roast Stuffed Mushrooms With Duxelle Stuffing Recipe
Servings: 1
Ingredients
- 900 gm Brown cap mushrooms, cleaned well
- 225 ml Stock
- 100 ml Sherry
- Â Â Several dashes of Teriyaki sauce
- 1 tsp Dry tarragon, crumbled
- 6 x Spring onions, trimmed and minced
- Â Â Salt and freshly grnd pepper to taste
- 1 lrg Flat mushrooms
- Â Â Salt and freshly grnd pepper, to taste
- Â Â Duxelles
- Â Â Oil-water spray
Directions
- Duxelles: Chop the mushrooms very, very finely. This can be done in a food processor if you have one.
- Empty all the minced mushrooms into a deep, heavy bottomed frying pan. Add in the stock, sherry, Teriyaki sauce, spring onions and tarragon. Stir it all up. The mushrooms will be barely moistened but it doesn't matter.
- Cook over a moderate heat, stirring occasionally till the mushrooms have rendered quite a bit of liquid. Turn the heat up a bit and simmer briskly, stirring occasionally till the mushrooms are very dark, very thick and quite dry. Reduce the heat as the liquid cooks away, to minimise scorching.
- Season to taste. Store in the fridge till needed.
- Mushrooms: Preheat the oven to 200C/400F/gas 6. Cut the stems off the mushrooms (do not throw them away, chop them and saute/fry in stock, sherry and soy sauce, or possibly use in duxelles).
- With a tsp. hollow out the mushrooms a bit so which they will hold the stuffing nicely. Salt and pepper them lightly.
- Fill each mushroom with your chosen filling, mounding it nicely.If you can wish you can sprinkle some Parmesan on top. Tear off a piece of baking parchment which will generously enfold 2 of the stuffed mushrooms. Fold the paper in half and crease it to the fold. Open and mist the paper lightly and proportionately with oil spray. Place 2 mushrooms, proportionately spaced, stuffing side up on the bottom half of the parchment. Fold over and seal securely. The parcel should be roomy, but well sealed. Repeat for the remaining mushrooms. Slide the parcels onto a baking tray bring to the oven and slide off the tray, directly onto the oven shelf. Bake for 25-35 min. The parcels will darken and puff up and the aroma will be wonderful.
- When done, slide the parcels back onto the baking tray and bring to the table. With scissors, cut a cross on the top of each packet. Carefully, with a broad spatula, lift the stuffed mushrooms onto a platter. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1310g | |
| Calories 446 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 821mg | 34% |
| Potassium 4454mg | 127% |
| Total Carbs 57.09g | 15% |
| Dietary Fiber 7.8g | 26% |
| Sugars 25.16g | 17% |
| Protein 27.03g | 43% |
