24(1½-2-inch-wide)crimini mushrooms with stems(it’s OK if they are starting to open because mature mushrooms have more flavor and you are stuffing them anyway.)
2Tunsalted butter, plus additional for buttering dish
1largegarlic clove, minced
1½tfresh oregano, finely chopped
1Cpecans, finely chopped
Put oven rack in middle position
and preheat oven to 400°F.
Trim ends of mushroom stems and
carefully separate caps and stems,
reserving both. Arrange caps,
stemmed sides up, in a buttered
13 x 9-inch shallow baking dish.
Finely chop stems, and then
cook with garlic and oregano in
butter in a 10-inch heavy skillet
over moderate heat, stirring frequently, until lightly browned,
about five minutes.
Stir in pecans, 1/4 teaspoon
salt, and 1/8 teaspoon pepper
and cook, stirring frequently for
Stir in 1/3 cup cream and
bring to a simmer, then remove
from heat. Sprinkle insides of
caps with remaining 1/4 tea-
spoon salt and 1/8 teaspoon
pepper, then divide filling
Drizzle mushrooms with remain-
ing 2/3 cup cream. Bring to room
temperature before baking. Bake until
filling is browned and caps are tender,
about 30 minutes. Serve mushrooms
drizzled with pan juices.
Note: Stuffed mushrooms can be
assembled, but not baked, one day
ahead and chilled, covered.