Beef-Stuffed Mushrooms

Ingredients

• 0.5 teaspoon anchovy paste 
• 2 tablespoons butter 
• 14.5 ounce chicken broth canned
• 0.8 teaspoon chili powder 
• 0.3 cup breadcrumbs dry fine
• 1  garlic clove minced
• 24 ounce mushrooms 2 dozen
• 24 servings garnish: parsley fresh chopped
• 0.8 teaspoon pepper 
• 1.3 cups pan drippings from roast beef preferably cooked finely chopped
• 0.5 teaspoon salt 
• 2 large shallots minced

Equipment

• frying pan
• dutch oven
• broiler pan

Directions

1. Remove stems from mushrooms; chop stems. Set mushroom caps aside.
2. Melt butter in a large skillet over medium-high heat; add shallots and garlic, and saut 2 to 3 minutes.
3. Add mushroom stems, and saut 4 minutes or until tender.
4. Remove from heat; stir in roast beef and next 4 ingredients.
5. Bring broth to a boil in a Dutch oven; reduce heat.
6. Add mushroom caps in batches, and simmer each batch 3 minutes.
7. Drain well. Spoon beef mixture evenly into caps.
8. Sprinkle with breadcrumbs, and place on a lightly greased rack in a broiler pan.
9. Broil stuffed mushrooms 5 1/2 inches from heat for 3 minutes.
10. Garnish, if desired.