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STUFFED MUSHROOMS IN CABERNET SAUCE
24 mushroom caps, cleaned and stemmed
1 lb ground lamb
1 crushed medium clove of garlic
1 can chopped water chestnuts
1 egg
Salt and pepper to taste
Place mushrooms on a foil covered baking sheet and set aside. Combine other ingredients in a bowl, mix well. Stuff the mushroom caps with the mixture. Bake at 350 F for 15-20 minutes.
The Sauce:
4 tbsp butter
2 thinly sliced shallots
3/4 c lamb (or beef) stock
1-1/2 c cabernet sauvignon
Salt and pepper to taste
1 tbsp cornstarch
Melt butter slowly on low heat in a saucepan with the shallots. Add stock, cabernet, salt and pepper and reduce to 1/2 over low heat (about 15 minutes or so). Add cornstarch to reduced sauce, stirring constantly until thickened. Pour sauce over finished mushrooms. Serves 4-6 |
