Cedar Plank-Roasted Crab-Stuffed Mushrooms

Name: Cedar Plank-Roasted Crab-Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 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 white 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)

Submitted by GinnyP

"I adore our Seattle restaurants. Palisade is one not to miss when in the area. You could bake the crab-stuffed mushrooms on a baking sheet instead, but you'll miss out on the subtle woodsy aroma that the mushrooms absorb."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 6-8

ingredients

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 white 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)

directions

Melt the butter in a medium skillet over medium-high heat.
Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
Add the cream and reduce by half, 3 to 5 minutes.
Set aside to cool.
While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
Snap the stems from the mushrooms and discard.
Be sure to remove the entire stem, leaving a good cavity for the filling.
Wipe the caps clean, then season lightly with salt and pepper.
Set aside.
When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
Serve warm, directly from the plank.
Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.
plankcooking.
com.