Add to Favourites
My Favourites
Email this recipe
Print this recipe
Chanterelle Stuffed Tomatoes
Created by AndrewM, Tuesday, 21 September 2010

Description

First of season chanterelles, late season tomatoes, and a Pacific Northwest meets New York profile.

Ingredients
  • 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
  1. Core tomatoes. Cut off top 25% and remove pulp. Chop pulp and reserve.
  2. Heat butter over high in saute pan.
  3. Add mushrooms and cook until liquid evaporates and mushrooms brown slightly.
  4. Reduce heat to medium, add tomato pulp and cook until almost dry.
  5. Remove from heat to mixing bowl and let cool a bit.
  6. Add salmon, sour cream, onions, salt, pepper and 2 T. bread crumbs. Fold together.
  7. Stuff each tomato with 1/4 of the mixture and top with bread crumbs.
  8. Place each tomato in the buttered cup of a jumbo muffin pan.
  9. Bake at 350F for 30 minutes until top is browned.
Reviews
Copyright © 2018 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design