Stuffed Shiitake Mushrooms
4 1oz packages of dried Shiitake mushrooms (or any Large Cap Mushroom)
5 Tbsp Butter
½ Cup Chopped Shallots
1 Habanero chile (approximately 1/4 oz)
4 oz Crumbled Blue Cheese
3 oz Coarsely Crushed Hard Sourdough Pretzels
1/2 Package (4oz) Cream Cheese
Sea salt to taste
pepper to taste
Preheat oven to 350°F
Soak Mushrooms in warm water for 25-30 minutes. Rinse and drain mushrooms and trim off any stem ends. Gently snap off stems and chop them finely.
In a large skillet melt 1 tablespoon of butter and frequently stir half the mushroom caps until browned on both sides, about 7 minutes. Pour into a bowl and repeat to brown remaining mushrooms in 1 additional tablespoon of butter; pour into same bowl.
To the same unwashed skillet, add one more tablespoon butter, chopped mushroom stems, and shallots; stir often over high heat until lightly browned, about 6 minutes.
Reconstitute and Rinse Chile (Be sure to wear rubber gloves), cut Chile in half lengthwise and remove stem; scrape out and discard seeds and veins.
Finely chop the Chile and add to unwashed skillet stirring often over high heat until limp for 1 to 2 minutes. Scrape into shallot mixture.
Add blue cheese to other portion.
Add 1/3 cup pretzel crumbs, Blue cheese, and cream cheese to the shallot mixture and mix well, add salt and pepper to taste.
Mound 1 to 1 1/2 teaspoons cheese mixture in the cavity of each mushroom caps; arrange mushrooms in a 9- by 13-inch baking dish.
Melt remaining 2 tablespoons and mix with remaining 1/3 cup pretzel crumbs and Sprinkle over mushrooms. Bake mushrooms until well browned (15 to 20 minutes). Transfer to a platter and serve warm.
Makes about 4 dozen caps.