Shiitake Stuffed Mushrooms
|Dried shiitake mushrooms||4 Large|
|White stuffing mushrooms||12 (2 Inch)|
|Olive oil||2 Tablespoon|
|Shallot||2 Tablespoon, minced|
|Dry herb stuffing mix||2⁄3 Cup (10.67 tbs) (Not The Stovetop Variety)|
|Toasted wheat germ||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
Reconstitute the shiitake mushrooms by soaking them in lukewarm water for 30 minutes.
Drain them and reserve the soaking water.
Discard the stems and finely dice the caps.
Wash and pat dry the stuffing mushrooms.
Remove and reserve the stems.
Put the caps in an oiled pan that will hold them in one layer.
Cut off the woody bottom part of the reserved stems.
Finely dice the rest of the stems and put them into a medium-size skillet with the olive oil.
Fry them until they begin to brown, add the shallots, and continue cooking for about 3 minutes.
Remove from the heat and stir in the crumbs, wheat germ, shiitake mushrooms, and thyme.
Add enough of the shiitake soaking water so that the stuffing will just hold together but is not soggy.
Stuff the mushrooms with the mixture, mounding it up.
The mushrooms can be prepared several hours ahead and refrigerated.
When ready to cook, preheat the oven to 350° F. and bake the mushrooms for 25 minutes.