Ingredients
8 2"diameter mushrooms
3 1/2 tbs butter
1/3 cup minced onion
1 tsp minced onion
2 tbs minced parsley
3 tbs dry white breadcombs
2 lg egg yolks
1 cup beef stock or canned beef broth
1/4 cup dry red wine
Preparation
Remove mushrooms stems. Chop stems finely;reserve caps. Melt 1 1/2 tbs butter in heavy large skillet over medium heat. Add onion and garlic; satue until golden, about 5 minutes. Add chopped msuhroom stems; saute until msuhroom liquid evaporates, about 6 minutes. Mix in parsley. Reduce heat to lovw. Add breadcrumbs, stir until golden, about 5 minutes. Season with salt and pepper. Transfer filling to bowl; cool. Stir in egg yolks.
Cut off very thin slice from rounded side of each mushroom cap to make flat surface (do not cut through cavity); reserve slices. Turn caps hollow side up. Spoon 1 tbs filling into each cavity. Cover filling with reserved slices.
Preheat oven to 400. Melt 2 tbls butter in heavy large skillet over medium heat. Place mushrooms , filled sides up in skillet. Cook until bottoms brown about 4 minutes. Transfer mushrooms to 8x8x2" glass baking dish. Add stock and wine to same skillet; boil until reduced by half, about 10 minutes. Pour mixture over mushrooms.
Bake mushrooms uncovered until tender, about 25 minutes Transfer to plates. Serve mushrooms with sauce.
