Stuffed Mushroom Pintxos
from Scott Peterson of Bocadillos. Demonstrated at CUESA's Market to Table programs on November 29, 2008.
Serves 6
INGREDIENTS:
Salt, to taste
Extra-virgin olive oil
2 shallots, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 small celery root, peeled and finely chopped
1 ounce Serrano ham, finely chopped
2 cloves garlic, finely chopped (optional)
1 tablespoons sherry vinegar
2 tablespoons herbs, such as oregano and thyme
½ cup bread crumbs
¼ cup hard grating cheese, such as Parmigiano Reggiano or Gran Padano, grated
Toothpicks or mini bamboo skewers to serve
PREPARATION:
- Pre-heat oven to 350°. Clean mushrooms, removing all soil from caps and stems. Remove the stems and set aside. Gently toss the mushroom caps with salt and olive oil. Bake caps in the oven until just starting to release moisture, about 10 minutes, reserve.
- Meanwhile dice the stems and toss with shallot, carrot, celery root, Serrano ham and garlic, if using. Season with salt. Heat olive oil in a sauté pan and lightly sauté mushroom stem mixture until vegetables are just tender, sprinkle with a little sherry vinegar. Take off heat and add in herbs.
- Fill reserved caps with mushroom stem mixture and top with bread crumbs and cheese. Place under broiler until tops are golden brown (1-2 minutes). Stab with a toothpick and serve.