Short Rib Stuffed Mushroom Caps with Comté and Shaved Black Truffle
I wanted to use the short rib I had leftover so I made these cheesy short rib stuffed mushroom caps. In this recipe, I will also show how to use my creamy parmesan béchamel. A delicious appetizer topped with shaved black truffle, sure to be a hit at your next dinner party.
The flavour of the black truffle is more subtle than a white truffle. It gives the dish earthiness with nutty notes and pairs well with cremini mushrooms, parmesan, and Comte cheese.
Preparation time: 1–2 hours
Cook time: 45 minutes
Yield: 8–12 mushroom caps
8–12 large cremini mushrooms
¼ cup butter, cubed
3 cloves garlic, chopped
1 tsp fresh thyme leaves
⅔ cup braising liquid from short rib
7 oz braised short rib
½ cup parmesan béchamel
1 tbsp canola oil
1 yellow onion, diced
3 oz Comte cheese, grated (1 cup)
1 oz parmesan cheese, grated (¼ cup)
1 black truffle (10 g)
Salt and pepper to taste
Preheat an oven to 375°F.
Remove the stem from the mushrooms and place them, stem side up, in an oven-proof dish.
Add the chopped garlic, thyme leaves, and a cube of butter to each mushroom cap. Season with salt and pepper.
Add the braising liquid to the bottom of the dish, cover, and bake it in the oven for 25–30 minutes.
Chop the short rib meat and place it into a mixing bowl.
Mix the short rib and parmesan béchamel and set it aside.
In a saucepot on high heat, add the oil and diced onion. Cook the onion, stirring often, until it is soft and golden brown.
Remove the mushroom caps from the oven. They will be filled with liquid from the mushrooms, butter, garlic and thyme. Tip the mushroom caps to empty the juice into the braising liquid and place the mushrooms into another oven-safe dish.
Add the mushroom juice into the saucepot with the caramelized onions and cook until it reduces to a saucy consistency.
Grate the cheeses and mix them in a separate bowl.
Add spoonfuls of the short rib mix into each mushroom cap and top with the cheese mix.
Turn the oven to broil and place the mushrooms back into the oven to cook for 5–10 minutes, until the cheese is melty and bubbling.
Add a spoonful of the sauce to the bottom of a plate, then add the cheesy mushroom cap, and top it with shaved black truffle. Enjoy.