24 (1-½" to 2" wide) mushrooms with stems8 T. unsalted butter, plus additional for buttering dish1 large garlic clove, minced
1-½ tsp finely chopped fresh oregano4 oz pecans, finely chopped
½ tsp. salt1-¼ tsp. black pepper
1 cup heavy creamPreheat oven to 400?F.
Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.
Finely chop stems, cook with garlic and oregano in butter, about 5 minutes. Stir in pecans, ¼ tsp. salt, and 1/8 tsp. pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.
Sprinkle insides of caps with remaining ¼ tsp. salt and 1/8 tsp. pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake about 30 minutes. Serve mushrooms drizzled with pan juices.
Cooks' note: Stuffed mushrooms can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking. www.chezalaska.com
This week at Chez Alaska Cooking School
Wednesday, June 6 ~ 2 p.m.Alaskan Seafood SafariInstructor: Derrick Snyder
Thursday, June 7 ~ 10 a.m.Alaskan Seafood SafariInstructor: Derrick Snyder
Friday, June 8 ~ 2 p.m.Having a Salmon Sumptious Savory SupperInstructor: Heather Sincic
Saturday, June 9 ~ 9 a.m.Sourdough DessertsInstructor: Gretchen Pence
Monday, June 11 ~ 11 a.m.A Cajun Cook's Alaskan Seafood and BeerInstructor: Gerry Donohoe
Tuesday, June 12 ~ 10:30 a.m. Halibut Alyeska Style Instructor: Sharon Barton