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Baked Stuffed Mushroom Caps
(Champignons Farcis)
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| What You Need: |
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MUSHROOMS WITH CRABMEAT STUFING
1½ cups lump crab meat, fresh, frozen or canned
2 tablespoons butter
Salt
1 cup bechamel sauce
¼ to ½ teaspoon lemon juice
White pepper
4 tablespoons finely chopped shallots or scallions
18 to 24 two-inch mushroom caps
MUSHROOMS WITH SPINACHS STUFING
½ cup finely chopped shallots or scallions
3 tablespoons butter
¾ cup finely chopped, squeezed and firmly packed cooked fresh spinach (about ¾ pound) or 1 ten-ounce package frozen, chopped spinach, defrosted and squeezed dry
¾ cup finely chopped boiled ham
1 cup bichamel sauce
Salt
Freshly ground black pepper
18 to 24 two-inch mushroom caps
2 tablespoons butter, cut in tiny pieces
MUSHROOMS WITH MINCED MUSHROOM STUFING
¾ pound fresh mushrooms, finely chopped
4 tablespoons finely chopped shallots or scallions
2 tablespoons butter
1 cup bechamel sauce
1 teaspoon finely chopped fresh parsley
Salt
Freshly ground black pepper
18 to 24 two-inch mushroom caps
2 tablespoons fine dry bread crumbs
1 tablespoon grated, imported Swiss cheese
2 tablespoons butter, cut in tiny pieces
BECHAMEL SAUCE (Makes about 1 cup)
2 tablespoons butter
3 tablespoons flour
cup hot milk
Salt
White pepper
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| How To Cook: |
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CHAMPIGNON FARCIS AU CRABE (mushrooms with crab meat stuffing):
1. Preheat the oven to 350°F. Carefully inspect the crab meat and remove any bits of cartilage, then shred the lumps with a fork.
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2. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of butter over moderate heat and in it cook the shallots, stirring constantly, for 2 minutes, or until they are soft.
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3. Stir in the crab meat and toss it with the shallots for 10 seconds or so. With a rubber spatula, transfer the mixture to a large bowl.
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4. Stir in the 1 cup bechamel sauce, then season to taste with lemon juice, salt and white pepper. Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer.
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5. Sprinkle the inside of the caps with salt, spoon in the crab filling and arrangethe caps in the pan.
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6. Bake in the upper third of the oven for 10 to 15 minutes, or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly. Serve on a large heated platter.
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CHAMPIGNONS FARCIS AUX EPINARDS (mushrooms with spinach and ham stuffing):
1. Preheat the oven to 350°F. In a heavy 8- to 10-inch skillet, cook the shallots in 3 tablespoons of butter over moderate heat, stirring constantly, for 2 minutes, or until soft.
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2. Add the spinach and toss it in the skillet for 3 to 4 minutes. With a rubber spatula, transfer the mixture to a large bowl.
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3. Stir in the ham and 1 cup bechamel sauce, and season with salt and pepper. Butter a large, shallow baking dish or roasting pan; sprinkle the caps with salt and spoon the filling into them.
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4. Arrange the caps in the pan and dot them with butter. Bake in the upper third of the oven for 10 to 15 minutes, or until the mushrooms are tender and the filling is lightly browned. Serve on a heated platter.
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CHAMPIGNON FARCIS DUXELLES (mushrooms with minced mushroom stuffing):
1. A handful at a time, squeeze the chopped mushrooms in the corner of a towel to extract as much juice as possible. Preheat the oven to 350°F.
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2. In a heavy 8- to 10-inch skillet, cook the shallots in 2 tablespoons of butter over moderate heat, stirring constantly, for 2 minutes, or until they are soft.
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3. Add the chopped mushrooms and cook, stirring occasionally, for 8 to 10 minutes, or until all the moisture has evaporated and they are beginning to brown lightly.
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4. With a rubber spatula, transfer the mixture to a large bowl; stir in the 1 cup bechamel sauce and parsley, and season to taste with salt and pepper. Butter a large, shallow baking dish or roasting pan; salt the mushroom caps and spoon the filling into them.
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5. Mix the bread crumbs and grated cheese, then sprinkle them over the filling.Arrange the caps in the pan and dot them with butter. Bake in the upper thirdof the oven for 10 to 15 minutes, or until the mushrooms are tender and thefilling is lightly browned. Serve hot or cold.
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BECHAMEL SAUCE:
1. In a heavy 2-to 3-quart saucepan, melt 2 tablespoons of butter over moderate heat, and stir in the flour. Cook, stirring constantly, for 2 minutes. Do not let this roux brown.
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2. Remove the pan from the heat and blend in the hot milk. Then return to high heat and cook, stirring constantly, until the sauce comes to a boil.
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3. Reduce the heat and simmer, still stirring, for 2 or 3 minutes, or until the sauce is thick enough to coat a spoon heavily. Remove the pan from the heat, taste and season with salt and white pepper.
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