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Funghi ripieni al forno (Oven-Roasted Stuffed Mushrooms)
by
Frank Fariello
Calificación: 4.0
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%3C/p%3E%3Cp%3EAutumn%20is%20really%20in%20the%20air%20these%20days%20here%20on%20the%20East%20Coast%20of%20the%20US.%20The%20sun%20is%20shining,%20the%20air%20is%20crisp%20and%20cool%20and%20redolent%20with%20the%20scent%20of%20freshly%20fallen%20leaves.%20The%20markets%20are%20full%20of%20all%20the%20wonderful%20produce%20of%20the%20season:%20curly%20chicory,%20radicchio,%20Belgian%20endive,%20chestnuts,%20a%20panoply%20of%20winter%20squashes.%20No%20wonder%20this%20is%20my%20favorite%20time%20of%20year.%3C/p%3E%3Cp%3EAnd%20while%20you%20can%20buy%20cultivated%20mushrooms%20all%20year%20round,%20the%20fall%20is%20also%20the%20time%20you%20start%20to%20see%20a%20larger%20and%20more%20interesting%20variety%20of%20fresh%20mushrooms%E2%80%94if%20you're%20lucky,%20even%20fresh%20porcini%20(also%20known%20and%20marketed%20by%20their%20French%20name,%20c%C3%A8pes%20or%20by%20the%20botanic%20name,%20boletus%20edulis).%20Nothing%20says%20fall%20to%20me%20like%20a%20well-prepared%20mushroom%20dish.%3C/p%3E%3Cp%3EIn%20Italian%20cooking,%20mushrooms%20are%20often%20sliced,%20simply%20prepared%20and%20served%20either%20as%20a%20side%20dish,%20as%20for%20example%20in%20the%20case%20of%20funghi%20trifolati,%20or%20as%20an%20complement%20to%20pasta,%20gnocchi%20or%20risotto%20or%20even%20meat.%20But%20here%20is%20a%20dish%20where%20the%20mushroom%E2%80%94stuffed%20and%20roasted%20in%20the%20oven%20until%20golden%20brown%E2%80%94is%20the%20star.%20While%20usually%20served%20as%20an%20antipasto,%20when%20you%20make%20mushrooms%20this%20way,%20they%20take%20on%20an%20almost%20meaty%20flavor%20that%20is%20satisfying%20enough%20to%20serve%20as%20a%20(semi)-vegetarian%20main%20dish.%20If%20making%20them%20a%20main%20course,%20those%20extra-large%20mushrooms%20are%20best.%20If%20you%20can't%20find%20porcini%20or%20if%20you%20don't%20want%20to%20shell%20out%20for%20them,%20the%20easily%20found%20portobellos%20or%20another%20medium%20or%20large%20sized%20mushrooms%20with%20'character'%20will%20do%20fine.%3C/p%3E%3Cp%3EIngredients%20(for%204%20people)%3C/p%3E%3Cp%3E5%20extra-large%20porcinis%20(or%20portobellos)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ERemove%20the%20stems%20from%20four%20of%20the%20mushrooms,%20and%20chop%20the%20stems%20up%20finely,%20together%20with%20the%20entire%20fifth%20mushroom.%20Take%20the%20four%20mushroom%20caps%20and%20set%20them%20upside%20down%20in%20a%20greased%20baking%20dish.%20Bake%20in%20a%20moderate%20oven%20(180%C2%B0C/350%C2%B0F)%20for%20about%20five%20minutes%20to%20dry%20them%20out%20slightly.%3C/p%3E%3Cp%3ETo%20make%20your%20stuffing,%20begin%20by%20saut%C3%A9ing%20the%20onion%20in%20a%20generous%20amount%20of%20olive%20oil%20until%20soft%20and%20translucent%20over%20gentle%20heat.%20Add%20the%20garlic,%20parsley%20and%20anchovy,%20and%20continue%20cooking%20for%20a%20few%20moments,%20just%20until%20you%20can%20smell%20the%20aroma%20of%20the%20garlic.%20Then%20add%20your%20chopped%20mushrooms,%20raising%20the%20heat%20a%20bit,%20and%20continue%20to%20saut%C3%A9%20the%20mushrooms%20for%205%20minutes%20or%20so,%20stirring%20frequently%20and%20seasoning%20with%20salt%20and%20pepper%20as%20you%20go.%20After%20you're%20done,%20the%20mushrooms%20should%20have%20given%20up%20their%20juices%20and%20browned%20nicely.%20They%20will%20be%20much%20reduced%20in%20volume.%20Taste%20and%20adjust%20the%20mixture%20for%20seasoning;%20it%20should%20be%20very%20savory.%3C/p%3E%3Cp%3ETransfer%20the%20mushroom%20mixture%20to%20a%20mixing%20bowl%20and%20let%20it%20cool%20a%20bit.%20Then%20add%20the%20bread,%20squeezed%20dry%20and%20crumbled%20in%20your%20hand,%20along%20with%20the%20egg.%20Mix%20everything%20together%20vigorously%20with%20a%20wooden%20spoon%20until%20everything%20is%20well%20incorporated%20and%20you%20have%20a%20uniform%20(if%20chunky)%20paste.%20(NB:%20You%20can%20'stretch'%20this%20mixture,%20if%20you%20like,%20with%20more%20bread%20and%20egg.)%3C/p%3E%3Cp%3ESeason%20the%20mushroom%20caps%20with%20salt%20and%20pepper,%20and%20drizzle%20them%20with%20oil.%20Then%20fill%20the%20mushroom%20caps%20with%20the%20stuffing%20mixture,%20piling%20it%20up%20into%20a%20nice%20mound%20on%20top%20of%20each%20cap.%20Now%20sprinkle%20each%20stuffed%20mushroom%20cap%20with%20breadcrumbs%20(not%20too%20much)%20and%20drizzle%20with%20olive%20oil.%3C/p%3E%3Cp%3EPlace%20the%20caps%20back%20into%20the%20oven,%20at%20the%20same%20moderate%20temperature,%20and%20roast%20them%20for%2020-30%20minutes%20until%20they%20are%20cooked%20through%20and%20nicely%20brown%20on%20top.%20Check%20on%20them%20from%20time%20to%20time%20and,%20if%20you%20see%20juices%20in%20the%20bottom%20of%20the%20baking%20dish,%20use%20them%20to%20baste%20the%20mushroom%20caps.%20If%20you%20want,%20you%20can%20pass%20the%20mushrooms%20under%20the%20broiler%20for%20a%20few%20minutes%20at%20the%20end,%20which%20turns%20them%20a%20nice,%20golden%20brown.%3C/p%3E%3Cp%3ETake%20the%20mushroom%20caps%20out%20of%20the%20oven,%20give%20them%20one%20last%20b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