Mushroom Caps with Bone Marrow

Name: Mushroom Caps with Bone Marrow
Yield: Serves 6
Cuisine: United States
Ingredients: ¼ cup olive oil; 1 cup loosely packed Italian parsley leaves; ½ cup mayonnaise; 2 large center-cut marrow bones, cut 4 inches long; salt and freshly ground pepper; salt and freshly ground pepper; 7 slices aged dry Jack cheese, as large as the mushrooms; 7 slices aged dry Jack cheese, as large as the mushrooms; 1 teaspoon finely chopped garlic; ½ tablespoon fresh thyme, finely chopped; 6 large shiitake or field mushroom caps; 6 large shiitake or field mushroom caps

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

As far as I know, this recipe is an original of Stars, and comes of my love of grilled mushrooms and marrow on toast. The cheese could be Fontina or Gruyère, but I like the aged dry Jack as made by the Vella cheese company in Sonoma. The mushrooms could be shiitake, field, or large domestic mushrooms, or even fresh cèpes or porcini. This first course is very rich.

Ingredients

Americas
United States
Starter
Gluten-free
Vegetarian

Ingredients

Method