Recipe Video: Stuffed Christmas Mushrooms

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 Ingredients                                

• Cremini mushroom caps

• Herbed Boursin cheese

• butter

• olive oil

• dry vermouth

• cream

• wasabi fish roe (optional)

• trout roe (optional)

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You can make this recipe with just the mushrooms and Boursin (plus the butter and oil to sauté the mushrooms). I have added a few delectable element to add richness and some saltiness and texture.

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 finished, 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.