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Chanterelle Stuffed Tomatoes
Created by AndrewM, Tuesday, 21 September 2010


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

  • 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
  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.
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