Posted by ehme on May 12th, 2007 in Appetizers, Celebrity recipes, Teapot Recipe Box

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Recipe courtesy of Alton Brown

1 cup dried morel mushrooms

1 cup dried chanterelle mushrooms

1 cup dried shitake mushrooms

1 cup warm water

3 cups white wine

6 medium tomatoes, cored, seeded plus one tomato, chopped

1/2 tsp salt

2 T olive oil

2 T minced shallots

1 T minced garlic

1 cup finely diced onion

1 1/4 finely diced onion

1 1/4 cup panko crumbs

1/4 tsp pepper

3 1/2 oz goat cheese room temp.

1 T chopped parsley

Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated.  Remove mushrooms and squeeze out excess liquid.  Reserve the liquid.  Roughly chop.

Sprinkle the cored and seeded tomatoes with salt and place upside down to drain.  In a saute pan heat 2 T of olive oil and add shallots, garlic and onion.  Cook until translucent.  Add mushrooms and cook for about 5 minutes and then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 to 5 minutes or until most of the liquid is absorbed.  Add the panko and the chopped tomato and stir to combine.  Season the mushroom mixture with salt and pepper and remove from heat.

Preheat the broiler.  Mix together the room temp goat cheese and parsley.  Stuff each tomato with the mushroom mixture and then top with a thin layer of goat cheese mixture.  Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.