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1
Heat a large saucepan over medium heat.
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2
Add the olive oil and carefully add the thyme bundle.
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3
Once it crackles and becomes crispy set aside on a paper towel to drain.
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4
Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes.
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5
Add the grated garlic and cumin and lower the heat.
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6
Stir in the sliced mushrooms, and season with salt and pepper, to taste.
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7
Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
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8
Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes.
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9
Taste for seasoning.
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10
Add the sour cream and fried thyme back to the pan.
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11
Reduce heat and allow sour cream to melt over the mushrooms.
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12
Do not overheat the cream or it will separate.
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13
Stir in half of the grated Parmesan.
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14
Taste for seasoning.
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15
Mushroom bottoms:
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16
Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms.
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17
Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates.
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18
5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes.
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19
Taste for seasoning, then set aside to cool.
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20
Finish the dish:
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21
Preheat the oven to 350 degrees F.
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22
When the mushrooms have cooled slightly fill each bottom with some of the stuffing.
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23
The stuffing should be firmly packed in the mushroom bottom well above the top.
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24
Arrange the mushrooms, in a single layer, on a baking sheet.
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25
In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps.
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26
Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes.
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27
Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar.
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28
Serve immediately.
