Stuffing-Stuffed Mushrooms
INGREDIENTS:
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- 3 tablespoons olive oil, plus more for greasing pan
- 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- kosher salt and black pepper
- 3 tablespoons unsalted butter
- 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
- 2 sarge shallots, minced
- 3 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon poultry seasoning
- 1 teaspoon celery seeds
- 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
- 1 to 1½ cups grated Gruyère or Emmental cheese
- 4 tablespoons minced fresh parsley
- 2 large eggs
DIRECTIONS:
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Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
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Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
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Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
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While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
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In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
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Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
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Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
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© Recipe courtesy of Alexa Weibel of NY Times Cooking.
NOVEMBER WISCONSIN WINE CLUB:
Anne de Joyeuse
Original Pays D’OC
Cabernet Sauvignon
Languedoc, France
BOLD WINE STYLE
Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.
Varietal: Cabernet Sauvignon
Analysis: 14.5% alcohol / volume
WINEMAKER’S NOTES
Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).
ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s. The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains. The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >
© Information provided by Anne de Joyeuse
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