This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Veal-Stuffed Mushrooms
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- #49616
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
24 medium white mushrooms, lightly rinsed and patted dry
2 tablespoons unsalted butter
1/4 cup shallots, peeled and finely chopped
1/2 teaspoon chopped fresh thyme
8 ounces ground veal
1 large egg
1/2 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
directions
Place a rack in the center of the oven. Preheat the oven to 400 degrees F. Oil a 13- x 9- x 2-inch baking pan.
Snap off the mushroom stems and chop them.
In a medium skillet, heat the butter over medium heat. Add the shallots and cook, stirring, until tender, about 4 minutes. Add the chopped mushroom stems and thyme. Cook until the mushrooms are tender and lightly browned, about 10 minutes.
In a large bowl, combine the meat, egg, bread crumbs, cheese, parsley, and salt and pepper. Mix in the cooked mushroom stem mixture. Fill the mushroom caps, mounding the stuffing slightly.
Place the mushrooms in the prepared pan. Bake for 30 minutes or until the mushroom caps are tender and the stuffing is browned. Serve warm.
added by
Dorris
nutrition data
Nutritional data has not been calculated yet.
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