L'Etoile's Braised Cremini Mushrooms
Yield
4 servingsPrep
15 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | large |
shallots
diced |
*
|
| ½ | cup |
madeira wine
|
* |
| 12 | large |
mushrooms
|
|
| 2 | each |
leeks
chopped |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 1E+1 | ml |
olive oil
|
|
| 2 | large |
shallots
diced |
*
|
| 118 | ml |
madeira wine
|
* |
| 12 | large |
mushrooms
|
|
| 2 | each |
leeks
chopped |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
In a medium saucepan, bring chicken stock to a boil over high heat.
Boil until reduced to 1 cup and reserve.
Preheat oven to 350℉ (180℃).
In a large nonstick sauté pan, heat 1 tablespoon oil over medium heat.
Add shallots and sauté until lightly browned, 5 to 7 minutes.
Remove from heat, add Madeira and carefully return to high Boil until reduced to a syrup. Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. Pour into a shallow casserole, add mushroom caps, stem sides up. Cover and braise in the over for 30 minutes. Take casserole from oven, remove mushroom caps and set aside. Strain braising liquid and set it aside. Heat remaining 1 teaspoon oil in a nonstick sauté pan over medium-high heat. Add leeks and stir until translucent. Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. Preheat broiler. Just before serving, sprinkle stuffed mushrooms with cheese. Broil until heated through and cheese melts, about 1 minute.
