Prep 15 mins
Cook 15 mins
I adore our Seattle restaurants. Palisade is one not to miss when in the area. You could bake the crab-stuffed mushrooms on a baking sheet instead, but you'll miss out on the subtle woodsy aroma that the mushrooms absorb.
- 3 tablespoons unsalted butter
- 1⁄4 cup minced celery
- 1⁄4 cup minced carrot
- 1 tablespoon minced shallot
- 1⁄2 cup whipping cream
- 24 large white mushrooms (about 2 inches in diameter)
- salt & freshly ground black pepper
- 1 cup dungeness crabmeat, larger pieces broken up (about 6 oz)
- 1 tablespoon minced tarragon
- 2 tablespoons grated asiago cheese
- 1⁄2 lemon, juice of
- 1 tablespoon minced chives, for garnish (optional)
- Melt the butter in a medium skillet over medium-high heat.
- Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
- Add the cream and reduce by half, 3 to 5 minutes.
- Set aside to cool.
- While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
- Snap the stems from the mushrooms and discard.
- Be sure to remove the entire stem, leaving a good cavity for the filling.
- Wipe the caps clean, then season lightly with salt and pepper.
- Set aside.
- When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
- Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
- Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
- Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
- Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
- Serve warm, directly from the plank.
- Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
- Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.