CookEat Recipe
Stuffed Fresh Mushrooms
Mushroom caps filled with ham, chopped stems and cream, coated in butter and breadcrumbs and baked until golden.
Method
Steps
Step 1
Remove and keep the stems from the pound of mushrooms. Wash the caps in cold water and drain carefully on a clean cloth. Heat the tablespoon of melted butter in a frying pan and cook the caps side by side for about three minutes on each side. Add the juice of half the lemon and half teaspoon of salt, toss, then set aside.
Step 2
Wash and finely chop all the reserved stems. Put them in a saucepan with the ounce of butter, three finely chopped shallots, ounce of chopped raw ham and half chopped garlic clove. Brown gently for about ten minutes, stirring frequently.
Step 3
Stir in the tablespoon of flour, then the gill of cream, three saltspoons of salt, cayenne and grated nutmeg. Stir until it boils. Add the two tablespoons of fresh breadcrumbs and the actual egg yolk, then stir over the heat for about three minutes, continuing until the filling is fully cooked to 74°C.
Step 4
Spread the cooked filling in a shallow clean plate or container to cool rapidly. Refrigerate promptly at 4°C or below until cold, keeping the caps chilled while waiting. Do not leave the cooked filling at room temperature for more than two hours; use promptly once cold.
Step 5
Heat a conventional oven to 175°C. Stuff the mushroom caps with the cold filling and smooth the tops. Carefully dip the stuffed mushrooms in the separate melted butter and then plain dry breadcrumbs. Arrange on a baking tray. Bake for about eight minutes, continuing until the caps are tender, the coating golden and the centre of each filled cap reaches 74°C. Serve hot or use promptly as a garnish.
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