Cedar Plank-Roasted Crab-Stuffed Mushrooms

• 3 tablespoons unsalted butter
• 14 cup minced celery
• 14 cup minced carrot
• 1 tablespoon minced shallot
• 12 cup whipping cream
• 24 large white mushrooms (about 2 inches in diameter)
• salt & freshly ground black pepper
• 1 cup dungeness crabmeat, larger pieces broken up (about 6 oz)
• 1 tablespoon minced tarragon
• 2 tablespoons grated asiago cheese
• 12 lemon, juice of
• 1 tablespoon minced chives, for garnish (optional)

1. Melt the butter in a medium skillet over medium-high heat.
2. Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
3. Add the cream and reduce by half, 3 to 5 minutes.
4. Set aside to cool.
5. While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
6. Snap the stems from the mushrooms and discard.
7. Be sure to remove the entire stem, leaving a good cavity for the filling.
8. Wipe the caps clean, then season lightly with salt and pepper.
9. Set aside.
10. When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
11. Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
12. Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
13. Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
14. Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
15. Serve warm, directly from the plank.
16. Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
17. Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.
18. plankcooking.
19. com.

unsalted butter, celery, carrot, shallot, whipping cream, white mushrooms, salt, dungeness crabmeat, tarragon, asiago cheese, lemon, chives

Taken from www.food.com/recipe/cedar-plank-roasted-crab-stuffed-mushrooms-39376 (may not work)