The Deliciously Naughty Cook

Let's spice things up
Recipe Video: Stuffed Christmas Mushrooms

FASHIONFEED: Heels by Aquazzura

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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cream
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wasabi fish roe (optional)
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trout roe (optional)
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.
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.