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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Champignone Farcis Aux Epinards (Mushrooms with spinach and ham stuffing) Recipe

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This recipe for Champignone Farcis Aux Epinards (Mushrooms with spinach and ham stuffing) is from In the Kitchen with Judds, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. finely chopped shallots or scallions,
3 T. butter,
3/4 c. finely chopped, squeezed and firmly packed cooked fresh spinach (3/4 lb.) or 1 ten-ounce package frozen, chopped spinach, defrosted and squeezed dry
3/4 c. finely chopped boiled ham,
1 c. "bechamel sauce (white sauce)
salt,
Freshly, ground black pepper,
18-24 two inch mushroom caps.
2 T. butter, cut in tiny pieces.
Directions:
Directions:
Preheat oven to 350º. In a heavy 8-10 inch skillet cook the shallets in 3 T of butter over moderate heat, stirring constantly, for 2 min. 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 2 c. "bechamel" sauce, and season with salt and pepper. Butter a large shallow baking dish or roasting pan; sprinkle the caps with salt and spoon filling into them. Arrange the caps in the pan and dot with butter. Bake in upper 3rd of oven 10-15 min. or till mushrooms tender and filling lightly browned. Serve on heated platter.
Personal Notes:
Personal Notes:
Don't ask the grocery boy where to find "bechamel sauce in the store.
It is white sauce same as for eggs benedict.

 

 

 

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