Sunday, October 29
24 cremini of baby bella mushrooms with stems (1 1/2 - 2 inch wide)
2 Tbsp unsalted butter + some for dish
1 minced garlic clove
1 1/2 tsp finely chopped oregano
4 oz (1 cup) pecans, finely chopped
1/2 tsp salt
1/4 tsp back pepper
1/3 cup cream
2 Tbsp Parmesan
Preheat to 400. Trim ends of mushrooms stems and separate stems from caps, reserving them. Arrange caps in a buttered shallow baking dish.
Finely chop stems, then cook with garlic and oregano over moderate heat, stirring until lightly browned, 5min. Stir in pecans, S&P and cook stirring for 1 min. Stir in cream and bring to a simmer, then remove from heat. Add Parmesan.
(These can be assembled the day before and refrigerated. Bring to room temp before baking)