Chorizo Stuffed Mushrooms
Metric version of recipe
Yields 8 portions
|White button or cremini mushrooms, large, wiped clean with a damp towel or brush
|Olive oil, extra virgin, divided use
||6 Tbsp., plus 1 tsp.
|Butter, plus extra melted butter for basting as needed
|Onion, finely chopped
|Serrano ham, minced
|Chorizo sausage, dry-cured, chopped
|Parsley, thyme, marjoram, chopped, or a combination of these
|Bread crumbs, toasted
|Black pepper, freshly ground or as needed
|Manchego or Parmesan cheese, grated, (optional)
Remove the stems from the mushrooms and chop the stems finely. Reserve the caps and 1 to 1 ½ cups of the chopped stems separately.
Heat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat and brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
Melt the butter in a small sauté pan over moderate heat and cook the onions until soft, about 5 minutes. Add the garlic and mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with 1/8 teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400°F. Oil or butter a 13- by 9- by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with ¼ teaspoon of grated cheese, if using. Serve hot or warm.
In Spain, to make a savory filling for stuffed mushrooms, sausage or ham are added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with bread crumbs or a combination of grated cheese and crumbs. For even cooking quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Joyce Goldstein, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Thursday, Nov. 2, 2006.