Champignons Farcis Recipe at MyDish

Champignons Farcis

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Method

  • 1. Preheat oven to 375F. Mark 5.

  • 2. Brush the mushroom caps with melted butter. Place them, hollow-side up, in the roasting tin. Sprinkle lightly with salt and pepper.

  • 3. Sauté the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or spring onions and mushroom stems.

  • 4. Add the optional Madeira and boil it down rapidly until it has almost entirely evaporated.

  • 5. Away from heat, mix in the breadcrumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.

  • 6. Fill the mushroom caps with stuffing. Top each with a pinch of cheese and drops of melted butter.

  • 7. Bake in upper part of a preheated, 375F., Mark 5 oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.

  • Ingredients

    • 12 Fresh mushroom caps 2 to 3 ins. In diameter. stems removed
    • 1-1.5 oz Melted butter
    • to taste Salt and pepper
    • 3 tbsp.  Finely chopped onions
    • 1oz Butter
    • 1 dsp. Oil
    • 3 tbsp. Chopped shallots or spring onions
    •  Stems from the mushroom caps. finely chopped and squeezed in a cloth to extract their juice.
    • 0.13 pint Madeira
    • 3 tbsp. White. dry breadcrumbs
    • 1oz Grated Swiss cheese
    • 1 oz Grated Parmesan cheese
    • 4 tbsp. Chopped parsley
    • 0.5 tsp. Tarragon
    • 3 tbsp.  Cream
    • 0.75 oz Grated Swiss cheese
    • 1 oz Melted butter

    By Views 2706  Added Wed Feb 24 2010


    Stuffed mushroom with breadcrumbs, cheese and madeira