1Heat oven to 400°F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends. Remove stems from mushrooms and finely chop stems; set aside. Oil a baking sheet; set aside.
2Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add mushroom caps and season with salt and freshly ground black pepper. Cook until tender and golden brown, about 5 minutes. Remove caps from the pan and place top down on prepared baking sheet; set aside.
3Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming. Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes. Place stems and leftover stuffing in a medium bowl and mix to combine.
4Fill mushroom caps with about 2 heaping teaspoons stuffing each. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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