Mushroom Caps Stuffed with Wild Mushrooms from Lighter, Quicker, Better: Cooking for the Way We Eat

Name: Mushroom Caps Stuffed with Wild Mushrooms from Lighter, Quicker, Better: Cooking for the Way We Eat
Ingredients: 2 tablespoons chopped chives or finely chopped scallion; 1 teaspoon fresh lemon juice; 2 tablespoons finely chopped parsley; Freshly grated nutmeg; ½ cup dried porcini (about 1 ounce); ½ cup boiling water; Salt; Freshly ground black pepper; ½ cup finely chopped onion; 4 ounces fresh shiitake mushrooms, stems discarded, caps finely chopped (about 1 cup); 1 garlic clove, crushed; 20 medium white button mushrooms, wiped clean, stems removed and reserved; 1 tablespoon olive oil

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Mushrooms upon mushrooms upon mushrooms. These mushrooms are stuffed with a duxelles (a mixture of chopped wild mushrooms, onions, and herbs)—both fresh and dried.

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Ingredients

2 tablespoons chopped chives or finely chopped scallion
1 teaspoon fresh lemon juice
2 tablespoons finely chopped parsley
Freshly grated nutmeg
½ cup dried porcini (about 1 ounce)
½ cup boiling water
Salt
Freshly ground black pepper
½ cup finely chopped onion
4 ounces fresh shiitake mushrooms, stems discarded, caps finely chopped (about 1 cup)
1 garlic clove, crushed
20 medium white button mushrooms, wiped clean, stems removed and reserved
1 tablespoon olive oil