L'etoile's braised cremini mushrooms
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L'etoile's braised cremini mushrooms
Last updated 6/12/2012 1:21:34 AM. Recipe ID 53830. Report a problem with this recipe.
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      Title: L'etoile's braised cremini mushrooms
 Categories: Main dish
      Yield: 4 Servings
      4 c  Chicken stock
      2 ts Olive oil, divided
      2 lg Shallots, finely diced
    1/2 c  Madeira wine
      3    Fresh thyme sprigs, plus
           -1 tb chopped thyme leaves
      1    Fresh rosemary sprig, plus
           -1 ts chopped rosemary
           -leaves (reserved)
           Salt and freshly ground
           -black pepper, to taste
     12 lg Cremini mushrooms (about
           -1/2 lb) stems discarded
      2    Leeks, white parts only,
           -cleaned and chopped
      2 tb Chopped fresh parsley
    1/4 c  Grated Parmesan or Asiago
  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 degrees.
  In a large nonstick saute pan, heat 1 tb oil over medium heat. Add
  shallots and saute until lightly browned, 5 to 7 minutes. Remove from
  heat, add Madeira and carefully return to high heat. 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 ts oil in a nonstick saute 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 minutes. 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.

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Recipe ID 53830 (Apr 03, 2005)

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