Vegetables & Salads (Champignons Farcis Provencale)

There are many fine French preparations for stuffing large mushrooms, which may be served as accompaniments to meats or as appetizers. This variation is favored in lovely Provence in southern France.

INGREDIENTS

1 pound large fresh mushrooms

About one-third cup of butter.

One-quarter cup minced shallots or green onions.

2 garlic cloves, crushed.

5 tablespoons olive oil.

2 medium tomatoes, peeled, seeded, and chopped.

Half teaspoon dried basil.

Salt, and pepper to taste.

One-third cup of chopped parsley.

PREPARATION

Clean the mushrooms to remove any dirt by wiping with a damp paper towel or rinsing them quickly in water. Pull off the stems. Cut off any tough ends and discard. Mince the stems and set aside. Brush the caps with melted butter and arrange, hollow sides up, in a buttered shallow baking dish.

Saute the shallots and garlic in 2 tablespoons of butter and 2 tablespoons of olive oil until tender. Add the minced mushroom stems and saute for 1 minute. Stir in the tomatoes, basil, salt, and pepper, and cook for about 5 minutes. Remove from the heat and mix in the parsley. Spoon into the mushroom caps, filling them as full as possible.

Sprinkle the tops with the remaining 3 tablespoons of olive oil. Bake in a preheated moderately hot oven for about 20 minutes, or until the caps are tender.