Instructions: Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat.

Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.

Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside.

Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.

Makes 2 dozen.

Comments: Porcinis, also known as cepes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe.

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