Champignons Farci (stuffed Mushroom Caps)

Step 1

CHAMPIGNONS FARCI AU CRAB:Preheat oven to 350F. Carefully inspect the crab meat and remove any bits of cartilage, then shred the lumps with a fork. In a heavy 8-10 inch skillet, melt 2 tablespoons of butter over moderate heat and in it cook the shallots, stirring constantly, for 2 minutes, or until they are soft. Stir in the crab meat and toss it with the shallots for 10 seconds or so. With a rubber spatula, transfer the mixture to a large bowl.Stir in the cup bechamel sauce, then season to taste with lemon juice, salt and white pepper. Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer. Sprinkle the inside of the caps with salt, spoon in the crab filling and arrange the caps in the pan. Bake in the upper third of the oven for 10 to 15 minutes, or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly. Serve on a large heated platter. (for cocktail pickups add 1/4 cup fine dry breadcrumbs)

Step 2

CHAMPIGNONS FARCI OUX EPINARDS:Preheat the oven to 350F. In a heavy 8-10 inch skillet, cook the shallots in 3 tablespoons of butter over moderate heat, stirring constantly, for 2 minutes or until soft. Add the spinach and toss it in the skillet for 3 to 4 minutes. With a rubber spatula, transfer the mixture to a large bowl. Stir in the ham and 1 cup bechamel sauce and season with salt and pepper. Butter a large shallow baking dish or roasting pan; sprinkle the caps with salt and spoon the mixture into the caps. Arrange the caps in the pan in one layer and dot them with butter bits. Bake in the upper third of the oven for 10-15 minutes or until the mushrooms are tender and the filling is lightly browned. Serve on a heated platter. (for cocktail pickups add 1/4 cup fine dry breadcrumbs).

Step 3

CHAMPIGNONS FARCI DUXELLES:A handful at a time, squeeze the chopped mushrooms in the corner of a towel to extract as much juice as possible. Preheat the oven to 350F. In a heavy 8-10 -inch skillet, cook the shallots in 2 tablespoons of butter over moderate heat, stirring constantly, for 2 minutes or until they are soft. Add the chopped mushrooms and cook, stirring occasionally, for 8-10 minutes, or until all the moisture has evaporated and they are beginning to brown. Add 1/4 cup of sherry and reduce. With a rubber spatula, transfer the mixture to a large bowl; stir in the 1 cup of bechamel sauce and parsley, and season to taste with salt and pepper. Butter a large baking dish or roasting pan; salt the insides of the mushroom caps and spoon the filling into them. Mix the bread crumbs and grated cheese, then sprinkle them over the filling. Arrange the caps in the pan and dot them with butter. Bake in the upper third of the oven for 10 to 15 minutes or until the mushrooms are tender and the filling is lightly browned. Serve hot or cold.

Step 4

BECHAMEL SAUCE:In a heavy 2-3 quart saucepan, melt 2 tablespoons of butter over moderate heat, and stir in the flour. Cook stirring constantly, for 2 minutes. Do not let this roux brown. Remove the pan from the heat and blend in the hot milk. Then return to high heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick enough to coat a spoon heavily. Remove the pan from the heat, taste and season with salt and white pepper.

Step 5