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Melt the butter in a medium skillet over medium-high heat.
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2
Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
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3
Add the cream and reduce by half, 3 to 5 minutes.
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4
Set aside to cool.
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5
While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
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6
Snap the stems from the mushrooms and discard.
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7
Be sure to remove the entire stem, leaving a good cavity for the filling.
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8
Wipe the caps clean, then season lightly with salt and pepper.
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Set aside.
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10
When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
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11
Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
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12
Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
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Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
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14
Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
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Serve warm, directly from the plank.
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Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
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Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.
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plankcooking.
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com.
