God but I’ve been having fun cooking shaggy parasols. They’re versatile in the kitchen, but like you would expect from most mushrooms, the less you do to them, the better they are.
Their caps are wonderfully concave, and just begging to be stuffed with something. The stems are interesting in that they have a different cooking time than the caps, like red capped Leccinum mushrooms or a few other species of Boletes that I know of. Chopping the stems up and cooking them for a stuffing is a great way to get by that issue though.
These are nothing more than a tried and true stuffed mushroom, great for any unopened cap that could be filled with something, they don’t have to be shaggy parasols, but the shaggy’s are really good like this. There’s just something mouth watering about how the raw caps cook and give off their juice, and how the breadcrumbs and fat soak it all up.
Cook those shaggy parasols thoroughly
The instructions and cooking time here are solid, but as a gentle reminder, shaggy parasols need thorough cooking, just like morels, honey mushrooms and others.
Stuffed Shaggy Parasol Mushrooms
- 1 lb young shaggy parasol mushrooms caps unopened, stems removed and reserved, (about 12-15 mushrooms)
- 1 tablespoons softened unsalted butter plus 2 tablespoons for finishing the dish,
- 1 tablespoon shallot diced ¼ inch
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh thyme
- 2 ounces high quality slab bacon diced ¼ inch
- ¼ cup toasted panko breadcrumbs plus an additional ½ cup for finishing the dish
- 1 tablespoon fresh chopped Italian parsley
- ¼ cup grated grana padano or parmigiano reggiano cheese
- ¼ cup dry sherry
- Dice the mushroom stems. Cook the bacon in a pan on medium heat to release the fat and brown it lightly, then add the diced mushrooms stems, garlic, thyme and shallot then cook for 2 more minutes. Season to taste with salt and pepper, then de-glaze the pan with the sherry. Cook, stirring occasionally until the alcohol has mostly evaporated, then remove the mixture to a bowl and stir in the cheese, ¼ cup toasted breadcrumbs and the 1 tablespoon of softened butter.
- Heat the oven to 375.
- Mix the half cup of reserved, toasted breadcrumbs with the parsley, then pack the mushroom caps full of the stuffing, and place in a wide baking dish or cast iron pan, top with the breadcrumb-parsley mixture, and dot with the remaining 2 tablespoons butter.
- Bake the mushrooms for 25 minutes, or until thoroughly cooked and hot throughout. Serve immediately.