Stuffed porcini mushrooms
6 servings
30 minutes
Stuffed white mushrooms are a refined and aromatic dish that highlights the natural richness and texture of noble mushrooms. The tender flesh and nutty notes of white mushrooms pair perfectly with the savory shallots and freshness of parsley. Adding white wine and meat broth during baking reveals depth of flavor, while crispy breadcrumbs add an appetizing crust. This dish fits beautifully into modern cuisine, preserving traditional cooking techniques while enriching with contemporary gastronomic solutions. It serves as an exquisite appetizer for festive tables or as an elegant addition to lunch in a cozy atmosphere. It pairs perfectly with light white wines that enhance its aromatic palette.
1
You will need mushrooms with large caps. Separate the caps from the stems, finely chop the stems, as well as the onion and parsley.
- White mushrooms: 24 pieces
- Shallots: 2 pieces
- Chopped parsley: 2 tablespoons
2
Heat 3 tablespoons of oil in a pan, fry the legs with onion for 4 minutes. Then add parsley.
- Olive oil: 120 ml
- White mushrooms: 24 pieces
- Shallots: 2 pieces
- Chopped parsley: 2 tablespoons
3
Grease the baking dish with oil, place the caps smooth side down, season with salt, and fill with sautéed legs and onions, sprinkle with breadcrumbs. Mix the wine with the broth and pour it into the dish with the mushrooms. Bake for 10 minutes at 190 degrees and serve immediately in the same dish.
- Olive oil: 120 ml
- White mushrooms: 24 pieces
- Breadcrumbs: 2 tablespoons
- Dry white wine: 5 tablespoon
- Meat broth: 175 ml