Stuffed Champignons with Pecans

Votes: 1

How to Make - Stuffed Mushrooms with Pecans

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 357, total fat 28 G., saturated fats 8 G., proteins 9 G., carbohydrates 19 G., fiber 4 G., cholesterol 25 mg, sodium 669 mg, sugar 6 G.

"I love stuffed mushrooms because they can be both an appetizer and a side dish, depending on how you serve them," Alex Guarnaschelli explains of her recipe. "The pecans enhance the flavor of the mushrooms and bring out the garlic and onion notes in the filling. You can make the stuffed mushrooms ahead of time. Just roast them in the oven when you're ready to serve."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mushrooms

1.2 kg large champignons, stems removed
4 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
6 medium cloves garlic, grated
0.5 cups dry white wine
0.5 cup sour cream
1 tbsp fresh thyme leaves
2 tablespoons unsalted butter

Breadcrumbs

1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 tbsp. panko breadcrumbs, fried
0.5 cups coarsely chopped toasted pecans

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
Mushrooms:

Coarsely chop half the mushrooms. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and, when hot, add the diced onion. Season with salt and pepper and cook until softened, 8-10 minutes. Stir in the garlic and reduce the heat. Add the sliced mushrooms and cook until the mushrooms are soft and most of the liquid has evaporated from the bottom of the pan, 8-10 minutes.

Add half the white wine and simmer until the alcohol flavor has softened, 5-8 minutes. Taste and adjust the seasoning if needed. Stir in the sour cream, thyme, and 1 tablespoon of butter until melted. Remove from heat and set aside.
In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot, add the whole caps, hole side up. Fry for 5-8 minutes, then flip and continue frying for another 5 minutes.
Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining butter, season with salt and pepper. Remove from heat and set aside.
Breadcrumbs:

In a medium skillet, heat the butter and olive oil over medium heat. Add the breadcrumbs and pecans and cook for about 4 minutes. Season with salt to taste and set aside.
Bake:

Place the mushroom caps on a baking sheet and fill them with the mushroom and onion filling. Bake for 12-15 minutes. Remove the mushrooms, turn the oven to broil, sprinkle the mushrooms with the breadcrumb mixture, and return to the oven to crisp up, about 1 minute. Serve immediately.