Oven-Braised Shrimp Russula with Pork and Shrimp Stuffing
Drizzle some pan sauce over three or four of these stuffed caps as a satisfying appetizer or first course.
by Gregg Ferguson
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Russula xerampelina. © Rita LeRoy (CC-BY-NC) (from inaturalist.org, obs. 99875726)
Method
Preheat oven to 350°F.
Clean and remove stems from the shrimp russula.
Chop the stems and shrimp, and mix with the pork and onion; then blend in flour, soy sauce, salt and pepper until well combined.
Stuff caps with shrimp and pork blend, and arrange closely in a baking dish.
Pour beef broth around the stuffed caps, drizzling a little over the tops as well.
Bake at 350°F to gently braise, until the center of the largest cap reaches 165°F, the caps yield easily when pressed with a fork, and the tops are lightly browned (about 30 minutes).
Transfer the stuffed mushrooms to a serving platter (or plates). Spoon a little of the pan juices directly over them (or strain and serve in a small gravy boat).
Recipe contributed:
October
1986
Objective:
Appetizer
Total Time:
45 to 60 mins
Yield:
6+ servings
Suggested Mushrooms:
- Shrimp russula (Russula xerampelina)
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Ingredients
20 to 30 medium to small shrimp russula
¼ lb. shrimp, shelled and deveined
½ lb. ground pork
¼ cup onion, chopped
3 Tbsp. soy sauce
1 tsp. salt
⅛ tsp. pepper
1 Tbsp. flour
1 cup beef broth