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Porcini Caps Stuff With
Cheese And Ham
From Saveur
magazine, September 1998
photo by: inrete.ch
Serves: 4
I
N G R E D I E N T S
8 large
porcini
mushrooms, wiped clean (or substitute crimini mushrooms)
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and minced
1/3 cup chopped fresh flat leaf parsley
4 ounces finely chopped boiled ham
freshly ground black pepper
salt
4 ounces
taleggio cheese, rind removed
12 leaves fresh basil, minced
4 teaspoons grated
parmigiano-reggiano
I N S T R U C T I O N S
Preheat oven to 375
Separate mushroom caps from stems. Finely chop stems. Steam
caps for about 3 minutes in a steamer based set over boiling water over
medium heat. Transfer caps to a baking pan.
Heat oil in a saute pan over medium heat. Add mushroom stems,
garlic, parsley and ham. Season to taste with salt and pepper and
cook, stirring about 5 minutes. Remove from heat and add taleggio
and basil to mixture. Mix well. Fill mushroom caps with cheese
mixture and sprinkle with parmigiano-reggiano. Bake until cheese
melts and mushrooms soften, about 15 minutes. Garnish with chopped
basil.
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Porcini Mushrooms
Boletus edulis, wild mushroom found predominantly in Italy. Caps grow from 1
to 10" in diameter. Porchini mushooms have a very earthy flavor. They are
hard to find fresh in the U.S. but widely available dried. Dried mushrooms
should be reconstituted in warm water for at least 20 - 30 minutes before
using. Strain and reserve the soaking liquid to add additional flavor to
your dish.
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