Empress Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
16 medium: Mushrooms,
Salt,
1 small: Onion, chopped
Pepper,
1 large: Garlic, clove, chopped
1 cup: Wine, white
1/2 cup: Oil, olive
Bread crumbs,
6 ounce: Prosciutto, OR
Cheese, Parmigiano,
1 large: Ham, slice
Grated,
2 tsp: Marjoram,
2 tsp: Parsley,
Directions:
Clean the mushrooms thoroughly and remove and chop up their stems.
Saute onions and garlic in 1/4 cup of olive oil until transparent.
Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram,
salt and pepper. Saute for about 2 minutes, then add wine.
Add bread crumbs until mixture is consistency of mush. Coat
mushroom tops with remaining olive oil. Stuff each mushroom with a
tablespoon of the mixture, then sprinkle with Parmigiano cheese and
bake at 375 F for 3 - 7 minutes, depending on the size of the
mushrooms.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
From: Rob Stewart Date: 09-12-94
Source from luhu.jp
Saute onions and garlic in 1/4 cup of olive oil until transparent.
Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram,
salt and pepper. Saute for about 2 minutes, then add wine.
Add bread crumbs until mixture is consistency of mush. Coat
mushroom tops with remaining olive oil. Stuff each mushroom with a
tablespoon of the mixture, then sprinkle with Parmigiano cheese and
bake at 375 F for 3 - 7 minutes, depending on the size of the
mushrooms.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
From: Rob Stewart Date: 09-12-94
Source from luhu.jp