Mushroom Filling

Mushroom Filling

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  • 1 cup diced shallots
  • 1/2 teaspoon thyme
  • 2 tablespoons butter or oil
  • 2 pounds chopped mushrooms
  • 1 cup half-and-half
  • 2 tablespoons rice flour
  • 2 teaspoons Champagne or white wine vinegar
  • 1/2 teaspoon each salt and black pepper
  • 2/3 cup grated Parmesan cheese


In a saucepan, sauté shallots and thyme in butter or oil over medium heat until lightly browned. Add mushrooms and sauté until almost all the liquid from the mushrooms has evaporated. Add half-and-half and rice flour and sauté for a few minutes until thickened. Add vinegar, salt and pepper. Remove from the heat and stir in cheese.