4 large mushroom caps, wine-cap Stropharia
1 can of cannellini beans, rinsed
2 cups chopped mushroom stems and caps
1 cup chopped sun-dried tomatoes
1 1/2 cups strong-flavored, grated cheese, divided*
3 cloves of minced garlic
1/2 half of an onion, diced
3 cups of veggie stock or broth
1/2 cup of red wine
1/4 cup of bread crumbs
1/4 cup of panko bread crumbs
4 tbs butter, I used 1 of ramp butter, and 3 of regular butter
- Add the stock, wine and sun-dried tomatoes to a large, oven-safe saute pan, and bring to a simmer.
- If you are using large caps, lightly score the cap side, (not gill side), and place cap-side down into the simmering wine mixture.
- Melt the butter in a separate fry-pan. Add the onion and cook till translucent, about 2 minutes. Add the garlic, mix and cook for another minute. Add the chopped mushrooms and cook till for another 3-4 minutes. Finally, add the white beans, and 3-4 tablespoons of water. Mix everything together, and allow to cook, undisturbed for 5-7 minutes.
- Once the simmering mushroom caps seem mostly cooked, use a spatula to remove them from the pan to a plate. Drain the sun-dried tomatoes from the wine mixture, reserving about 1/4 inch of liquid in the saute pan.
- Pre-heat the oven to 350 degrees
- Mix the sun-dried tomatoes into the bean, mushroom, onion and garlic mixture. Add more liquid and/or butter if needed. Cook, stirring occasionally, for another 5 minutes.
- Mix half of the grated cheese into the bean mixture. Add bread crumbs as needed to give it juuust a little body — probably about a 1/4 cup.
- Return the mushroom caps–gill side up–into the oven-safe saute pan, with the reserved 1/4 inch of liquid.
- Stuff the bean mixture back into/onto the mushroom caps, sprinkle with just a tiny bit of remaining cheese.
- Place the saute pan in the oven for 15 minutes. Remove, and set oven to broil on high.
- Top mushrooms with remaining cheese, and then panko. Drizzle with melted butter. Place under the broiler for about 4 minutes, until cheese is melted and panko is browned.