Mushroom Caps Stuffed with Wild Mushrooms

Preparation info
  • Makes

    20

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Mushrooms upon mushrooms upon mushrooms. These mushrooms are stuffed with a duxelles (a mixture of chopped wild mushrooms, onions, and herbs)—both fresh and dried.

Ingredients

  • ½ cup dried porcini (about 1 ounce)
  • ½ cup boiling water

Method

  1. Combine the dried porcini and boiling water in a small bowl, cover, and let stand until the mushrooms have softened, about 15 minutes. Drain through a coffee filter, reserving the liquid. Rinse the mushrooms under cool water to remove any grit and pat dry with paper towels. Finely chop by hand or in a food processor. Set aside.
  2. Brush the tops of the mushroom ca