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Empress MushroomsRecipe : Empress Mushrooms
Procedure :
16 md Mushrooms 1 sm Onion, chopped 1 lg Garlic, clove, chopped 1/2 c Oil, olive 6 oz Prosciutto, OR 1 lg Ham, slice 2 ts Parsley 2 ts Marjoram Salt Pepper 1 c Wine, white Bread crumbs Cheese, Parmigiano, grated 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 |
