Friday, August 26, 2011

French Onion Soup Stuffed Mushooms - Pioneer Woman

For years I have heard about The Pioneer Woman's blog but have never really taken the time to subscribe until just recently.  A friend of mine at work came in one day raving about the recipes, the writing, and the photography included on this blog and just knew it was something I would love.  Well I quickly went on her blog and was hooked!  Ree Drummond (aka The Pioneer Woman) makes everything from cooking Thanksgiving dinner, to herding cattle, to taking breath-taking photos of a western sunset all seem within our reach.  Her writing style is like having a conversation in the kitchen with your best friend over a cocktail and the stove.  She says everythign we all think, she makes the dishes we all crave, she includes all aspects of daily life into a blog that is now a staple in my daily reading!  This is the first (of soon to be many) of her recipes that I have tried and it was AMAZING!!!  

French Onion Soup Stuffed Mushooms
2 Tablespoons Butter
2 whole Large Onions, Halved And Sliced Thin
¼ cups Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
½ cups Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. 

Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. 

Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. 

Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve

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