Good Eats - Stuffed Tomatoes

Good Eats - Stuffed Tomatoes Ingredients: 150g dried morel mushrooms 150g dried chanterelle mushrooms 150g dried shiitake mushrooms 250ml warm water 725ml white wine 6 medium tomatoes, cored, seeded plus 1 tomato, chopped 1/2 teaspoon salt 2 tablespoons olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 125g finely diced onion 90g panko crumbs (Japanese) 1/4 teaspoon pepper 15g goat cheese, room temperature 1 tablespoon chopped fresh parsley leaves Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan. Cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat. Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.