![]()
Makes 2 Dozen
Porcinis, also known as cèpes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe.
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps
with stems reserved, cleaned, and roughly chopped
1 small shallot, minced
4 ounces fresh porcini mushrooms,
roughly chopped (or 1 ounce dried porcini,
rehydrated, plus 3 ounces white button mushrooms)
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
3 ounces Camembert cheese
1. Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat.
2. Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.
3. Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside. Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.
Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Hardback, $35.00
496 pages
ISBN: 0-609-60310-8
Recipe reprinted by permission.
Recipes
This page created May 2000

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages