Рецепт Broccoli Rabe And Pancetta Stuffed Mushrooms
by Global Cookbook

Avg. 0/5 0 голосов


	Порций: 12

Ингредиенты

1 ounce sliced pancetta or possibly bacon cut 1/2" dice
1 med shallot chopped
1 x recipe Golden brown Mushroom Caps (see recipe) with their reserved stems, cleaned, and finely minced
1 x garlic clove chopped

2 Tbsp. dry white wine
1 lb broccoli rabe trimmed to leaves and florets only, roughly minced Kosher salt Freshly-grnd black pepper
1 Tbsp. fresh thyme

Preheat the oven to 400 degrees with the rack in the upper position.
Heat a medium skillet over medium-high heat. Add in the pancetta and cook till beginning to crisp, 4 to 6 min. Reduce the heat to medium and add in the shallots. Cook till softened and translucent/soft. Add in the mushroom stems and the garlic and cook for 3 more min. Add in the wine and the broccoli rabe, cover, and let steam for 4 min, till the broccoli rabe is bright green. Remove the cover and cook till the liquid has evaporated, 1 to 2 min. Season with salt and pepper to taste. Remove from the heat.
Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake till the mushrooms are warm throughout, 2 to 4 min. Garnish with the thyme and serve warm.
Makes 2 dozen.
Comments: Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices which is generally available in the deli section of the grocery store.