Shallot-Stuffed Mushrooms

1. 1

   Melt 4 tablespoons of the butter in a medium skillet.

2. 2

   Add the shallot and a pinch of salt, cover and cook over low heat until softened, about 2 minutes.

3. 3

   Add the chopped stems and cook over moderately low heat until the liquid has evaporated but the mushrooms are still white, about 5 minutes.

4. 4

   Add the cream and lemon juice, cover partially and cook over moderate heat until slightly thickened, about 5 minutes.

5. 5

   Pour the water into a large skillet.

6. 6

   Add the remaining 2 tablespoons of butter and a generous pinch of salt and bring to a boil.

7. 7

   Add the mushroom caps, stemmed side up, cover and cook over moderate heat until tender, about 5 minutes.

8. 8

   Uncover and cook, stirring occasionally, until the liquid has evaporated and the caps are browned, about 5 minutes longer.

9. 9

   Turn the caps stemmed side down to drain any remaining liquid.

10. 10

    Transfer the caps to a platter and spoon in the filling.

11. 11

    Scatter the chives on top.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.