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1
Heat oven to 350 F. Wash cremini mushrooms and set aside.
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2
Wash white mushrooms, pull off the caps and place them in a bowl.
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3
Drizzle the olive oil over the top of the mushroom caps then add rosemary, thyme and garlic to the white mushroom caps and mix together.
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4
Place the caps on a baking pan top side up and roast for 10 minutes in the oven.
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5
When done, remove them from the oven and set aside.
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6
Meanwhile, heat the clarified butter in a pan over medium high heat and add sliced cremini mushrooms.
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7
Add more clarified butter as needed and saute until nice and golden brown and tender to the touch.
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8
Add in shallots and cook 3-5 minutes until theyre translucent.
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9
Deglaze the pan by adding the cognac, stirring to pick up some of the browned bits from the pan.
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10
Top with the chives.
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11
You can serve this as is for a mushroom saute or continue to make stuffed mushrooms.
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12
If you are going to make stuffed mushrooms, keep the mushroom saute in the pan.
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13
Add the heavy cream, Parmesan and half the breadcrumbs.
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14
Mix together and heat until thoroughly combined and creamy.
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15
Add salt and pepper and mix to combine.
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16
Take the mushrooms you roasted earlier and stuff each with a tablespoon or so of the filling.
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17
Place the mushroom caps on a baking sheet.
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18
Top with remaining breadcrumbs and broil for 3-4 minutes.
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19
Enjoy!
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20
Recipe adapted from Alton Brown on FoodNetwork.com.
