Cathe's Stuffed Mushrooms

Recipe Ingredients

1/2 lb	227g / 8oz	Mushrooms - (w/ big caps)
1 lb	454g / 16oz	Onion - chopped finely (medium)
1/2 cup	118ml	Clam juice
3 tablespoons	45ml	Sauterne wine
1/4 cup	36g / 1.3oz	Bread crumbs
3 tablespoons	45ml	Butter
1/2 cup	118ml	Half and half
3 tablespoons	45ml	Parmesan cheese

Recipe Instructions

Pop stems out of mushrooms (don't tear cups). Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to mushroom mixture in pan; mix well. Should be quite dry.

Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan.

Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250F. until mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste.

Vicki's notes:

* Don't cut mushrooms too finely.

* Try adding crumbled bacon to mixture.

Source:
Prodigy Food and Wine Board

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