Stuffed Champignons with Pecans

Ingredients:

Mushrooms

• 1.2 kg large champignons, stems removed
• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, finely diced
• 6 medium cloves garlic, grated
• 0.5 cups dry white wine
• 0.5 cup sour cream
• 1 tbsp fresh thyme leaves
• 2 tablespoons unsalted butter

Breadcrumbs

• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tbsp. panko breadcrumbs, fried
• 0.5 cups coarsely chopped toasted pecans

Preparation:

1. Preheat oven to 175°C.
2. Mushrooms:
   
   Coarsely chop half the mushrooms. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and, when hot, add the diced onion. Season with salt and pepper and cook until softened, 8-10 minutes. Stir in the garlic and reduce the heat. Add the sliced ​​mushrooms and cook until the mushrooms are soft and most of the liquid has evaporated from the bottom of the pan, 8-10 minutes.
3. Add half the white wine and simmer until the alcohol flavor has softened, 5-8 minutes. Taste and adjust the seasoning if needed. Stir in the sour cream, thyme, and 1 tablespoon of butter until melted. Remove from heat and set aside.
4. In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot, add the whole caps, hole side up. Fry for 5-8 minutes, then flip and continue frying for another 5 minutes.
5. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining butter, season with salt and pepper. Remove from heat and set aside.
6. Breadcrumbs:
   
   In a medium skillet over medium heat, heat the butter and olive oil. Add the breadcrumbs and pecans and cook for about 4 minutes. Season with salt to taste and set aside.
7. Bake:
   
   Place the mushroom caps on a baking sheet and fill them with the mushroom and onion filling. Bake for 12-15 minutes. Remove the mushrooms, turn the oven to broil, sprinkle the mushrooms with the breadcrumb mixture, and return to the oven to crisp up, about 1 minute. Serve immediately.