L’Etoile’s Braised Cremini Mushrooms

These braised cremini mushrooms are a sophisticated side dish or appetizer that highlights earthy flavors through careful reduction and stuffing. The process begins by reducing chicken stock and Madeira wine into a savory syrup, which is then used to gently braise the mushroom caps until tender. They are subsequently filled with a creamy, aromatic mixture of sautéed leeks and fresh herbs, finished with a quick broil to melt the cheese. Perfect for dinner parties, holiday gatherings, or as a hearty vegetarian main, this recipe offers a luxurious texture and deep, complex taste that feels both homey and refined.

Cooking Method: Baking, Boiling, Braising

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 1

Calories: 696.1

Description

These braised cremini mushrooms are a sophisticated side dish or appetizer that highlights earthy flavors through careful reduction and stuffing. The process begins by reducing chicken stock and Madeira wine into a savory syrup, which is then used to gently braise the mushroom caps until tender. They are subsequently filled with a creamy, aromatic mixture of sautéed leeks and fresh herbs, finished with a quick broil to melt the cheese. Perfect for dinner parties, holiday gatherings, or as a hearty vegetarian main, this recipe offers a luxurious texture and deep, complex taste that feels both homey and refined.

Directions

1
In a medium saucepan, bring chicken stock to a boil over high heat. Boil until reduced to 1 cup, then reserve.
2
Preheat oven to 350°F (175°C).
3
In a large nonstick sauté pan, heat 1 tablespoon of olive oil over medium heat. Add shallots and sauté until lightly browned, about 5 to 7 minutes.
4
Remove pan from heat, add Madeira wine, and carefully return to high heat. Boil until reduced to a syrup.
5
Add the reduced chicken stock, thyme sprigs, rosemary sprigs, and a pinch of salt and pepper. Cook over high heat until slightly reduced, about 3 to 5 minutes.
6
Pour the braising liquid into a shallow casserole dish. Add mushroom caps, stem sides up, cover, and braise in the oven for 30 minutes.
7
Remove casserole from oven. Carefully remove mushroom caps and set aside. Strain the braising liquid and set it aside.
8
Heat the remaining 1 teaspoon of olive oil in a nonstick sauté pan over medium-high heat. Add leeks and stir until translucent.
9
Add the strained braising sauce to the leeks. Cook until the sauce thickens and thoroughly coats the leeks, about 5 to 8 minutes.
10
Remove from heat and let cool slightly. Stir in the reserved chopped thyme, rosemary, and parsley.
11
Stuff the mushroom caps with the leek filling. Arrange the stuffed caps on a small baking sheet.
12
Preheat the broiler. Just before serving, sprinkle the stuffed mushrooms with grated cheese.
13
Broil until heated through and the cheese is melted and bubbly, about 1 minute. Serve immediately.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 696.1kcal

% Daily Value *
Total Fat 32.6g51%
Saturated Fat 8.5g43%
Cholesterol 213.6mg72%
Sodium 218.2mg10%
Total Carbohydrate 18.8g7%
Dietary Fiber 10.5g42%
Sugars 0.2g
Protein 69.0g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/letoiles-braised-cremini-mushrooms/