Wild mushrooms are abundant in the Basque Country and many Basque dishes feature mushrooms of different kinds prominently. These mushrooms can be served as a pintxo or an appetizer, but I served them as a side dish. They are pretty good - even my non-mushroom eater husband liked them.

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Stuffed Mushrooms

Ingredients

• 1 lb. extra large mushrooms
• 2 cups water
• 1 tsp. salt
• 1 tbsp. olive oil
• 1 garlic clove
• 1/4 cup chopped parsley
• 2 tsp. fresh basil
• 3 tbsp. red wine
• 1/2 tsp. chopped walnuts

Instructions

Preheat oven to 375F

Remove stems from mushrooms, set aside. Bring water and salt to a boil in a medium saucepan. Add mushroom caps and cook for 8 minutes. Drain and pat dry. Place on a cookie sheet facing up.

Heat olive oil in a small pan. Add garlic, parsley, basil, wine and walnuts, mix and sautee until lightly browned. Fill the mushroom caps with the mixture. Place in the oven and cook for about 10 minutes, until the tops become golden brown. Serve.

Adapted from The La Fraugh Name History Basque Recipes.