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Stuffed Mushroom Caps
Capelle Di Funghi Ripiene
from the kitchen of Sharmagne Leland-St. John

8 giant mushroom caps
4 tablespoons olive oil
4 tablespoons butter
3 cloves garlic minced
10 red teardrop tomatoes minced
1 tablespoon capers chopped
1 tablespoon flour
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk beaten
1/2 cup dried bread crumbs
2 tablespoons summer savory

Wash and dry the mushrooms; remove the stems, cut off and compost the brown bottoms.  Chop the stems. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet.   Saute the chopped mushroom stems and garlic and tomatoes 2 minutes.  Blend in the flour add the wine, salt and pepper.  Stirring frequently, cook over medium heat 5 minutes, or until liquid is evaporated.  Cool 10 minutes then mix in the egg yolk and capers.  Stuff the mushroom caps.
Pour the remaining olive oil into a shallow baking dish; arrange the mushrooms in it.  Mix the bread crumbs with the savory and sprinkle on top of the mushrooms.  Dot with the remaining butter.  Bake in a 375 oven 15 minutes.


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