• 1 pound salmon fillet, skinned

• 1 cup chopped onion

• 2 ribs celery, chopped

• 1 large garlic clove, minced

• 2 tablespoons vegetable or olive oil

• 1⁄2 cup dry white wine

• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried

• 2 tablespoons mayonnaise

• 1 teaspoon salt

• 1⁄4 teaspoon freshly ground black pepper

• 1⁄4 cup minced fresh parsley, plus additional for garnish

• 4 large (about 4-inch diameter) Portabello mushrooms

• 1⁄4 cup fresh bread crumbs

• 1 1⁄2 tablespoons butter, cut into 4 thin pats

• 1⁄2 cup water

• 2 tablespoons fresh lemon juice

Preheat the oven to 350°F.

Feel the salmon with the fingertips to make sure there are no bones remaining. Cut the salmon into pieces and put in a food processor. Pulse the motor until the salmon is ground coarsely-do not puree.

Transfer the salmon to a bowl.

In a small skillet, cook the onion, celery, and garlic in the oil over moderate heat, stirring, until softened. Add the wine and tarragon and boil the mixture until the liquid has evaporated. Stir the cooked vegetables, mayonnaise, salt, pepper, and parsley into the salmon.

With a damp towel, wipe the mushrooms clean and cut off the stems. Arrange the caps, stemmed ends up, in a large (9-by-13-inch) baking dish. Divide the salmon mixture among the caps, spreading it to the edges, and sprinkle the bread crumbs on top. Top each serving with a thin butter pat and pour the water and lemon juice around the caps into the dish.

Bake the mushrooms for 30 minutes or until the salmon is cooked through. Divide the mushrooms among four plates and sprinkle with parsley. Serve immediately.

NOTE: The mushrooms can be stuffed up to 6 hours in advance. Add the lemon juice and water just before baking.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe