Dec 16, 2009
this is a mushroom stroganoff-obviously a good recipe. try this twist.make a light roux of butter and flour.set aside. finely dice mushrooms and saute in butter w/ some chopped parsley & a small clove of garlic grated in at end, deglaze pan with a tsp or 2 of sherry to which you add a cup of heavy cream in place of sour cream. cook over low heat stirring constantly, adding a tsp or so of roux at a time until the mixture is fairly thick. let cool. this is the basis for stuffing into mushroom caps that have been pre sauteed, cooled and then topped with freshly shredded parmesan cheese. bake in medium hot oven until cheese is melted, about 10-15 min. if you like escargots this recipe is incredible with a snail or 2 stuffed into each of the holes in an escargot dish, then fill with mushroom mixture and top whole dish with lots of the fresh grated parm. bake 20 min in hot oven-serve with hot crusty French bread.this is to die for!
—carina
