Stuffed Mushrooms

The great thing about stuffing mushrooms is that they provide the base for their own stuffing mixture—the stems. The usual approach is to chop the stems, cook them down until they release their water, and then add ingredients such as cream or bread crumbs for texture and to help hold them together, and herbs such as parsley, chervil, or tarragon— that is, make duxelles. More fanciful versions can be made with fresh cèpes (porcini) or portobellos; luxurious stuffings such as foie gras or sna