Chanterelle Stuffed Tomatoes
Description
First of season chanterelles, late season tomatoes, and a Pacific Northwest meets New York profile.
Ingredients
At a glance
Mushroom
Course
Style
Serves
4
- 4 heirloom tomatoes (firm are better: Black or Green Zebra, Big Rainbow or Cherokee Purple work well)
- 1/2 lb. chanterelles, chopped
- 3 T. butter
- 1/4 C. smoked salmon, chopped
- 1/4 C. sour cream
- 3 green onions, chopped
- salt and pepper
- 2/3 C. buttered bread crumbs
Methods/steps
- Core tomatoes. Cut off top 25% and remove pulp. Chop pulp and reserve.
- Heat butter over high in saute pan.
- Add mushrooms and cook until liquid evaporates and mushrooms brown slightly.
- Reduce heat to medium, add tomato pulp and cook until almost dry.
- Remove from heat to mixing bowl and let cool a bit.
- Add salmon, sour cream, onions, salt, pepper and 2 T. bread crumbs. Fold together.
- Stuff each tomato with 1/4 of the mixture and top with bread crumbs.
- Place each tomato in the buttered cup of a jumbo muffin pan.
- Bake at 350F for 30 minutes until top is browned.
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