Jorge de la Torre
Dean of Culinary Education
Johnson & Wales University
Stuffed mushrooms occupy a spot on many appetizer lists. Dean Jorge de la Torre updates the classic with a lighter, plant-forward prep, stuffing the caps with a zesty filling of wild mushrooms, onions, tomatoes, jalapeno and cilantro. It makes for a modern but just as elegant presentation.
2 tbsp. olive oil
1 tbsp. butter
3 small white onions, diced
3 garlic cloves, chopped
½ lb. white button mushrooms
½ lb. wild mushroom mix (chanterelles, cremini, oyster, shiitake)
10 Roma tomatoes, diced
1 tsp. ground cumin
¼ tsp. ground pepper
¼ tsp. salt
3 tbsp. chopped cilantro
3 tbsp. lemon juice
24 large mushroom caps, sautéed and left whole
1. In large skillet over medium heat, combine olive oil and butter. Add onions and garlic; saute until golden. Add button and wild mushrooms; sweat until they start releasing moisture.
2. When mushrooms start to brown, add tomatoes, jalapeno, cumin, pepper and salt. Cook until mixture is heated through. Remove from heat; stir in cilantro and lemon juice. Keep warm.
3. To serve, warm mushroom caps and fill with mushroom-onion salsa.
Photograph courtesy of National Onion Association