Yield: 8 Mushrooms

https://www.youtube.com/watch?v=lO2pZYl8zAw

Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland.

• 8large mushrooms
• ½lemon
• 2strips bacon
• 2oz red onion, diced
• 3/4oz garlic, chopped coarsely
• 2oz small shrimp, peeled and deveined
• ½tsp paprika
• 1oz white wine
• 2egg yolks
• 2TBS bread crumbs
• cayenne to taste, pinch to ½ tsp
• parmesan cheese for grating
• Special equipment: ceramic baking dish (metal can scorch mushrooms)

Preheat oven to 400°F.

Stem mushrooms and scrape more from inside to make large cavity. Save the scrapings and stems. Cut stems and add to removed bits.

Squeeze lemon over prepared mushrooms. Rub to coat.

Render bacon over medium heat. Add onion and garlic, cook about 5 minutes. Add mushrooms, stir, add salt, cook about 10 minutes.

Add white wine and cook 2 minutes. Add shrimp, cayenne and cook stirring.

Remove to blender cup and blend with stick blender or chop to any consistency you want.

Scrape into bowl and add 2 tablespoons of breadcrumbs, 2 egg yolks, stir until mixed.

Remove mushrooms from baking dish and stuff, making sure they mound in the center. Add olive  oil to baking dish and spread over bottom. Set mushrooms, stuffed side up in dish. Grate Parmesan over mushrooms. Bake for 16 minutes.

Special step: Transfer to plate and distribute pan juices over the mushrooms. Return to baking dish and pour plate juices evenly over mushrooms. For immediate use, return to oven and bake 7 more minutes.

-or-

At this point they can be set aside for serving later, or refrigerated. NEVER freeze!

From room temperature, cook for about 10 minutes. If refrigerated, bake for 11-12 minutes.