Porcini and Olive Stuffed Mushrooms
1 tbsp. Extra-Virgin Olive Oil
¾ oz. Dried Porcini Mushrooms
1 cup Hot Water
pinch Salt and Black Pepper
20 Firm White Mushrooms (1½ inch caps)
4 tbsp. Unsalted Butter, room temperature
¼ cup Fresh Flat-leaf Parsley, chopped
¼ tsp. Dried Oregano, crumbled
½ medium Fresh Lemon, juiced
15 Castelvetrano Olives, pitted, rinsed and finely chopped
Grease a rimmed baking sheet with olive oil. In a small bowl, combine dried mushrooms and hot water with a pinch of salt and let stand 20 minutes. Separate the stems from the caps of the white mushrooms. Place the caps, gill-side up on baking sheet. Trim stems and finely chop. Set aside one cup of these and discard the rest. In a small bowl, combine 2 tbsp. butter with a pinch each of salt and pepper. Dot the butter evenly in each cap. Place caps in a pre-heated 325-degree oven for about 10 minutes or until a little moister is released. Set aside to cool. Meanwhile, rub dried mushrooms between your fingers in the soaking water to remove any grit. Lift out mushrooms and squeeze dry over bowl and finely chop. Slowly add soaking liquid to a medium skillet, over medium-low heat, stopping when you reach the grit in bottom of bowl. Add both types of chopped mushrooms to the pan and bring to a simmer. Reduce heat to low and continue to simmer gently until all liquid evaporates and mushrooms are tender, stirring occasionally (about 15 minutes). Transfer mixture to a bowl and let cool to room temperature. Add remaining butter, parsley, oregano, lemon juice and olives to cooled mushroom mixture. Season with salt and pepper and stuff each cap with about 1 tbsp. of mixture. Place baking sheet in an oven now pre-heated to 400-degrees. Bake until tender when pierced with a toothpick and sizzling, about 10-15 minutes. Serve hot or at room temperature.
Note: Try it this way first. Then if you like a little cheese flavor, top each cap with a little grated Parmesan cheese before baking.
Ideas for Future Efforts______________________________________