de ty koa
moramora :)
Champignons Farcis - Stuffed Mushrooms
INGREDIENTS:
1 12-oz package dried porcini mushrooms
28 mushrooms, brushed clean
3 Tablespoons butter, divided
1 package Boursin Cheese
1 cup breadcrumbs
PREPARATION:
1. Bring some water to a boil. Place the porcini mushrooms in a bowl and pour the boiling water over them. Allow to steep for 30-40 minutes.
2. While the porcini are soaking, remove the stems from the mushrooms and discard
Hollow out the bowl of 20 mushrooms to make some more room for the stuffing.
3. Finely chop the remaining mushrooms to measure about 3/4 cup.
4. Strain the porcini mushrooms and squeeze them out over another bowl to catch any liquid.
5. Chop the porcini.
6. Melt 1-1/2 tablespoons of the butter in a skillet and saute the chopped mushrooms over high heat. Add a little of the strained liquid.
7. Let the mushrooms cool for about 10 minutes.
8. Put the Boursin cheese in a bowl and when the mushrooms are cool, mix them into the cheese.
Preheat the oven to 400F.
9. Stuff the caps with the cheese, making the stuffing level.
10. Heat the remaining butter and stir in the breadcrumbs.
11. Sprinkle the butter crumbs on top of the mushrooms and pat them down level also. Place on a baking sheet and bake for about 10 minutes. Then broil about one minute until they are light golden.
