Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cremini Mushrooms Stuffed with Spanish Ham

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cremini Mushrooms Stuffed with Spanish Ham Empty Cremini Mushrooms Stuffed with Spanish Ham

    Post by Lobo Wed 03 Feb 2016, 7:16 pm

    Cremini Mushrooms Stuffed with Spanish Ham Img24l
    Cremini Mushrooms Stuffed with Spanish Ham
    Cremini Mushrooms Stuffed with Spanish Ham Rating

    Read Reviews

    Write a Review
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Servings: 12
    Spanish serrano ham, like its more famous Italian cousin prosciutto, is salted and hung in drying halls to air-cure. It is made primarily in western Spain and is one of the country's classic tapas offerings. Traditionally cut thicker than prosciutto, serrano has a similar but more earthy flavor, in part derived from the sizable role acorns play in the pigs' diet. Although not as widely available as prosciutto, serrano ham is turning up more frequently in delicatessens and specialty-food stores.

    Steaming the mushrooms helps to rid them of excess moisture, creating a more concentrated mushroom flavor. Do not be surprised by how much they shrink, as they have a high moisture content.






    • 182

    Ingredients:


    • 42 fresh cremini or white button mushrooms,
        each 2 to 3 inches in diameter, brushed
        clean
    • 2 Tbs. fresh bread crumbs
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 tsp. minced fresh sage
    • 1 large garlic clove, finely chopped
    • 3 oz. serrano ham or prosciutto, finely chopped
    • 3 Tbs. crème fraîche or sour cream, or as
        needed
    • 1/2 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 2 Tbs. dry white wine or vermouth
    • 2 Tbs. grated Parmigiano-Reggiano cheese,
        plus more for garnish

    Cremini Mushrooms Stuffed with Spanish Ham Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Preheat an oven to 400°F. Lightly oil 1 heavy baking dish, or 2 large enough to accommodate the mushrooms snugly in a single layer.

    Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, 3 Tbs. crème fraîche, the salt and pepper. Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1 to 2 tsp. of crème fraîche.

    Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool.

    Spoon 1 generous tsp. of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish. Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 tsp. of the cheese.

    Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature. Makes 42 bites.

    Make-Ahead Tip: The steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
    Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

    Related Tips

    • Back to top
      Current date/time is Sat 27 Apr 2024, 12:18 am