17 February 2012

Stuffed Cremini Mushrooms

My ambivalence with mushrooms leads me to a continual search for the perfect way to cook it.  I generally love mushrooms but sometimes, I confuse myself why I refuse to have them on my pizza or eat them at all.  Other times, I can't stop myself from eating a whole plate.  I love them especially when they're simply sauteed with garlic, oil, a bit of butter & parsley.    

I had been trying out ways to bake stuffed cremini mushrooms lately.  My first recipe came out well.  Stuffings of choice were finely chopped stems of the mushrooms, minced carrot, minced parsley, grated parmigiano reggiano, breadcrumbs, extra virgin olive oil, salt & pepper.   It did not push me to do somersaults at the first bite but it was good.  Good enough but not exceptional for that I waited until this second recipe before I wrote about it. 

This second recipe is rich with bechamel sauce and prosciutto cotto (cooked ham).  It's very tasty and good especially when still hot, but not scalding.   It's the best one we have tried so far and I would like to share it with you.  It was adapted from La Cucina del Corriere della Sera's Funghi Ripieni recipe which used funghi porcini (cep).

Perhaps you can try the first recipe too because, after all it was good.  It's less elaborate both in preparation and taste than the second one.   The pictures below are of the first stuffed cremini mushrooms I tried.  

I did not write down the exact amounts of the ingredients but to give you an idea, here it is:
  • between 1/2 to 1 medium carrot
  • handful of finely chopped parsley
  • about 1/4 cup grated parmigiano reggiano
  • breadcrumbs
  • salt & pepper
  • chopped mushrooms stems 
  • extra virgin olive oil (Drizzle on top before baking.)
Bake at 200 degrees Celcius for 20 minutes.

Our words for today are:

Mushrooms = funghi.
Egg yolk = tuorlo (d'uovo).

I hope you enjoy both recipes. 

Stuffed Cremini Mushrooms 

Serves 4
  • 8 big cremini mushrooms (also called baby bella or baby portobello)
  • 50 g. prosciutto cotto in one thick slice, diced (or any cooked ham of your choice)
  • 25 g. parmigiano reggiano, grated
  • 20 g. flour (I used tipo "00")
  • 20 g. butter
  • 2 dl. milk
  • 1 egg yolk
  • parsley, chopped finely
  • 1 clove garlic, minced
  • breadcrumbs
  • nutmeg
  • extra virgin olive oil
  • salt
  1. Clean mushrooms with a slightly wet kitchen towel to take away the dirt.  Cut & discard the end part (where the roots are) of the stem.  Rinse under the faucet quickly.  Pat dry with a kitchen paper towel.  
  2. Pull out the stems of the mushrooms.  Rub salt in the internal part of the mushrooms.  Finely chop the stems.  Set aside.
  3. Saute' finely chopped stems in a saucepan with 4 tablespoons extra virgin olive oil and minced garlic.
  4. Keeping the flame low, cover and cook for 6 minutes.  
  5. When the mushrooms dry up, add diced prosciutto cotto (leaving some for sprinkling later) and about a teaspoon of finely chopped parsley.  Mix.  Turn off fire, leaving the cover to keep it warm.  Set aside.
  6. In another small saucepan, melt butter on low flame.  Add flour little by little and whisk continuously, avoiding formation of lumps.  Pour milk slowly while whisking. 
  7. Cook for 5 minutes, whisking the whole time.  Season with salt, grated nutmeg and grated parmigiano reggiano.  Turn off fire.  Let it reach room temperature.
  8. When it reaches room temperature, add egg yolk and sauteed mushrooms with prosciutto cotto.
  9.  Fill up all the mushrooms with the bechamel mixture.  Sprinkle the remaining diced prosciutto cotto & some breadcrumbs on top.
  10. Put the stuffed mushrooms on a baking pan covered with parchment paper.  
  11. Bake in a pre-heated oven at 200 degrees Celcius for 20 minutes.  

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