Deconstructed Stuffed Mushrooms
A riff on the classic hors d’oeuvres, sautéed mushrooms are combined with garlicky fresh breadcrumbs and a crunchy, nutty topping. This dish can be made in advance and reheated — add the garnish just before serving.
4 thick slices day-old French or Italian bread, torn into pieces
¼ cup walnuts
1 tablespoon butter
1 clove garlic
½ cup flat-leaf parsley leaves
2 tablespoons olive oil
2 pounds cremini or baby bella mushrooms, sliced
½ cup dry white wine
Salt and pepper, to taste
¼ cup grated Parmesan
1. In a food processor, pulse half the torn bread into crumbs. Add walnuts and pulse until chopped.
2. In a large heavy skillet over medium heat, melt the butter until foamy. Add the breadcrumb mixture and toast, stirring frequently, until golden brown. Set aside in a small bowl. Keep the skillet handy.
3. In the food processor, combine the remaining torn bread, garlic, and parsley and pulse until finely chopped.
4. Return the skillet to medium-high heat and add one tablespoon of the olive oil. Add half the sliced mushrooms and sauté, stirring occasionally, until all the natural juices evaporate and mushrooms begin to brown, about 15 minutes. Transfer to a bowl and repeat with the remaining olive oil and mushrooms.
5. Add all the mushrooms back to the skillet, turn heat to high, and add the wine. Allow the liquid to reduce by half, then add the breadcrumb-parsley mixture. Reduce the heat and cook until all the liquid has been absorbed. Season with salt and pepper. Transfer to a serving dish and garnish with toasted breadcrumb mixture and Parmesan.
By Claudia Catalano. Originally published in The Boston Globe.