Cedar Plank-roasted Crab-stuffed Mushrooms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1 tablespoon minced shallot
• 1/2 cup whipping cream
• 24 large mushrooms (about 2 inches in diameter)
• salt & freshly ground black pepper
• 1 cup dungeness crabmeat, larger pieces broken up (about 6 oz)
• 1 tablespoon minced tarragon
• 2 tablespoons grated asiago cheese
• 1/2 lemon, juice of
• 1 tablespoon minced chives, for garnish (optional)

Recipe

• 1 melt the butter in a medium skillet over medium-high heat.
• 2 add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
• 3 add the cream and reduce by half, 3 to 5 minutes.
• 4 set aside to cool.
• 5 while the vegetable mixture is cooling, preheat the oven to 375 degrees f.
• 6 snap the stems from the mushrooms and discard.
• 7 be sure to remove the entire stem, leaving a good cavity for the filling.
• 8 wipe the caps clean, then season lightly with salt and pepper.
• 9 set aside.
• 10 when the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
• 11 fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
• 12 top each stuffed mushroom with a pinch of the asiago cheese and set the mushrooms on a cedar roasting plank.
• 13 bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
• 14 drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
• 15 serve warm, directly from the plank.
• 16 or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
• 17 note: if you're interested in more information about plank cooking, palisade restaurant's chef john howie has a site at www.
• 18 plankcooking.
• 19 com.