Champignons de Paris Farcis
425
At the end of hot September days followed by early rain, the local markets in France are abundant with wild mushrooms. The selection is incredible! One can find chanterelles, morilles, girolles, cèpes, etc. The cèpes are such prized mushrooms by the French. Last week we went to our village marché in Tournefeuille and found the most wonderful cèpes at about 10 € or dollars a pound. We cooked them with only parsley and garlic. They were absolutely delicious! Unfortunately, I have yet to find cèpes in the United States, (the closest could be the Shitake).
So this week’s recipe features white mushrooms or champignons de Paris. This is a simple and very tasty recipe to make and it can be prepared in advance (and then cooked in the oven). Note: The same recipe can be made with small mushrooms and served as hot hors-d’oeuvre.
Champignons de Paris farcisStuffed White Mushrooms
4 personsCooking time: 45 minutes
8-12 mushrooms (2 large or 3 medium mushrooms per person)
juice of one lemon
3 tbsp. olive oil
1 large onion, chopped finely
1 1/2 lbs. ground meat or pork sausage meat (or a combination)
2 tsp. herbes de Provence or Italian seasoning
3 garlic cloves, minced
1 tsp. Cayenne pepper (optional)
salt, to taste
2 tbsp. parsley, finely chopped
2 tbsp. fine bread crumbs
1 egg well beaten
Preheat oven to 350. Wash and stem the mushrooms. Finely chop the stems. Rub the mushroom caps with the lemon juice to prevent browning. Heat 1 tbsp. olive oil in a skillet and sauté the chopped onions over low heat for about 5 minutes. Add the chopped mushroom stems. Sauté for 3 minutes. Add the ground meat or pork sausage, the herbes de Provence or Italian seasoning, garlic, cayenne pepper and salt. Let sauté over medium heat for 5 minutes. Remove from heat. Let cool. Add the parsley, breadcrumbs and egg. Mix well. Stuff each mushroom cap with the meat mixture. Brush a baking dish with the remaining 2 tbsps. of olive oil. Place the stuffed mushrooms into the dish. Cook for 35 minutes.
ET VOILÀ!
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At the end of hot September days followed by early rain, the local markets in France are abundant with wild mushrooms. The selection is incredible! One can find chanterelles, morilles, girolles, cèpes, etc. The cèpes are such prized mushrooms by the French. Last week we went to our village marché in Tournefeuille and found the most wonderful cèpes at about 10 € or dollars a pound. We cooked them with only parsley and garlic. They were absolutely delicious! Unfortunately, I have yet to find cèpes in the United States, (the closest could be the Shitake).
So this week’s recipe features white mushrooms or champignons de Paris. This is a simple and very tasty recipe to make and it can be prepared in advance (and then cooked in the oven). Note: The same recipe can be made with small mushrooms and served as hot hors-d’oeuvre.
Champignons de Paris farcis
Stuffed White Mushrooms
Stuffed White Mushrooms
4 persons
Cooking time: 45 minutes
Cooking time: 45 minutes
- 8-12 mushrooms (2 large or 3 medium mushrooms per person)
- juice of one lemon
- 3 tbsp. olive oil
- 1 large onion, chopped finely
- 1 1/2 lbs. ground meat or pork sausage meat (or a combination)
- 2 tsp. herbes de Provence or Italian seasoning
- 3 garlic cloves, minced
- 1 tsp. Cayenne pepper (optional)
- salt, to taste
- 2 tbsp. parsley, finely chopped
- 2 tbsp. fine bread crumbs
- 1 egg well beaten
Preheat oven to 350.
Wash and stem the mushrooms. Finely chop the stems. Rub the mushroom caps with the lemon juice to prevent browning. Heat 1 tbsp. olive oil in a skillet and sauté the chopped onions over low heat for about 5 minutes. Add the chopped mushroom stems. Sauté for 3 minutes. Add the ground meat or pork sausage, the herbes de Provence or Italian seasoning, garlic, cayenne pepper and salt. Let sauté over medium heat for 5 minutes. Remove from heat. Let cool. Add the parsley, breadcrumbs and egg. Mix well. Stuff each mushroom cap with the meat mixture. Brush a baking dish with the remaining 2 tbsps. of olive oil. Place the stuffed mushrooms into the dish. Cook for 35 minutes.
Wash and stem the mushrooms. Finely chop the stems. Rub the mushroom caps with the lemon juice to prevent browning. Heat 1 tbsp. olive oil in a skillet and sauté the chopped onions over low heat for about 5 minutes. Add the chopped mushroom stems. Sauté for 3 minutes. Add the ground meat or pork sausage, the herbes de Provence or Italian seasoning, garlic, cayenne pepper and salt. Let sauté over medium heat for 5 minutes. Remove from heat. Let cool. Add the parsley, breadcrumbs and egg. Mix well. Stuff each mushroom cap with the meat mixture. Brush a baking dish with the remaining 2 tbsps. of olive oil. Place the stuffed mushrooms into the dish. Cook for 35 minutes.
ET VOILÀ!
Copyright © Paris New Media, LLC
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