2 beef short ribs (boneless from Costco work the best) *
1 carrot - chopped
1 celery stalk - chopped
3 garlic cloves - smashed with the back of a knife
1/2 cup red wine
1 quart veal or beef stock
1 quart chicken stock
5 or 6 thyme springs
20 large white mushroom caps - cleaned
1/2 cup creme fraiche
2 TB. prepared bottled horseradish
1 tsp. lemon juice
fine sea salt
freshly ground white pepper
Remove the pot from the oven and raise the oven temperature to 400 degrees farenheit. Transfer the ribs to a plate. While they are still warm, shred the meat using two forks.
Strain the ribs cooking liquid into another pot. Place the pot over high heat and reduce the liquid to a sauce consistency. It should coat the back of a spoon.
Now we need to pre-cook the mushrooms to remove some of the water. This step will keep the finished stuffed mushroom from getting too soggy.
Drizzle some olive oil on a baking sheet and add the mushroom caps. Note: be sure to clean the mushrooms by removing the stem and coring out some of the inside brown bits. Drizzle some more olive oil over the mushrooms. Bake for about 8-10 minutes to remove the water. You might see water accumulate inside the mushroom cap. Remove from the oven and drain any water from the mushrooms.
Place the drained mushroom caps back on the baking sheet and fill with the shredded short ribs. Return to the oven and cook until the mushrooms are soft and brown - approximately 15-20 minutes.
Remove from the oven and arrange on your serving platter. Spoon a small amount of sauce on top of each mushroom. Serve with the horseradish/creme fraiche sauce drizzled on top. You can also dress the top of the mushrooms with some micro-greens for a nice presentation.
Recipe from White Apron Cooking Class