WHEATLESSNESS
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STUFFED CHRISTMAS MUSHROOMS

​​​These stuffed mushrooms are easy and delicious. You can make this recipe with just the mushrooms and Boursin minus the fish roe but I love the salty textural addition they make to contrast the rich creaminess of the mushrooms, cheese and the mushroom cream. Not to mention the visual impact of the colorful caviar.
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Ingredients
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Cremini mushroom caps
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Herbed Boursin cheese
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butter
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olive oil
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dry vermouth
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heavy cream
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wasabi fish roe (green)
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trout roe (red)
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Melt some butter and olive oil in a pan. When hot, place mushrooms in pan dome side down. Sauté for a few minutes (about 3-4), Then turn mushrooms over and sauté for another few minutes. When flipped, the mushrooms will release their juices. When cooked, remove from pan. Add a splash of vermouth to the pan, allow to reduce for about a minute. Then add about a tbsp of butter and a splash of cream. Stir.
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Add a bit of the cream to each of the mushrooms, then top that with a dollop of Boursin. Broil until the cheese is lightly browned. Top with roe. Serve.
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