Starters
International
InternationalStuffed Mushrooms
Baked mushrooms with a savoury filling, taken from a quick cheese-and-breadcrumb version up to chestnut mushrooms stuffed with a wild mushroom and chestnut duxelles. The tiers escalate in both ingredient and technique.
Vegetarian
Contains alcohol
Ultimate version
Wild mushroom and chestnut duxelles with thyme, Madeira and a Gruyre gratin.
Per serving£2.75
Total cost£11.00
Time55 min
Ingredients for 4
- Mushrooms
- 8 large flat mushrooms , stalks removed and reserved
- Duxelles
- 200 g mixed wild mushrooms , finely chopped
- 100 g cooked chestnuts , finely chopped
- 1 banana shallot , finely diced
- 2 cloves garlic , minced
- 30 g butter
- 3 tbsp Madeira
- 3 thyme sprigs , leaves picked
- 2 tbsp crme frache
- Gratin
- 80 g Gruyre , grated
- 20 g panko breadcrumbs
- sea salt and black pepper , to taste
Method
- Heat the oven to 200C. Finely chop the reserved stalks with the wild mushrooms.
- Melt the butter and cook the shallot and garlic gently for 3 minutes, then add the chopped mushrooms and chestnuts.
- Cook over a high heat for 8 to 10 minutes until all the moisture has evaporated and the duxelles is dry and fragrant.
- Pour in the Madeira and let it bubble away, then stir in the thyme and crme frache and season well.
- Pile the duxelles generously into the mushroom caps and top with the Gruyre mixed with panko.
- Bake for 18 to 20 minutes until the gratin is golden and the mushrooms are tender, then serve hot.
Equipment
The three ways, side by side
Budget
Chestnut mushrooms filled with garlic breadcrumbs and Cheddar.
Better
Portobellos stuffed with garlic, spinach, cream cheese and Parmesan crumb.
Ultimate
Wild mushroom and chestnut duxelles with thyme, Madeira and a Gruyre gratin.
