We never met a mushroom cap we didn't like. These babies, from the kitchen at Eighty Acres, brighten rich Gruyère and buttery breadcrumbs with vernal chops of spring onions and Granny Smith apples. Salty nibbles of shrimp make us forget (or forget to care?) that dinner is still to come.
Recipe by don winkie, Eighty Acres
1/2 red onion, diced small
1/2 cup Granny Smith apple,
4 tbsp. butter
1 lb. shrimp, cooked, rough-chop
4 green onions, chopped
1 cup Gruyère, finely grated
1/2 cup panko bread crumbs
1 tbsp. chopped flat leaf parsley
12 large shiitake mushroom caps
Salt and pepper, to taste
Sauté onion and apple in butter. Cool and then fold in remaining ingredients. Add salt and pepper to taste.
Stuff mushroom caps with filling and line on parchment-lined baking sheet. Bake in 350-degree oven for 10 minutes.
Serve with chive crème fraiche
1 cup crème fraiche
1 tbsp. lemon juice
2 tbsp. chopped chives
Salt and pepper