Stuffed Mushrooms

Name: Stuffed Mushrooms (Champignons blancs farcis)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 6 large cultivated mushrooms – about 250 g (8¾ oz) in all; 1 slice white bread; salt, pepper; salt, pepper; 1 tablespoon chopped parsley; 3 tablespoons olive oil; 1 clove of garlic, chopped; 1 tablespoon chopped onion; 40 g (1½ oz) salt belly of pork without skin or bone; 40 g (1½ oz) salt belly of pork without skin or bone

Champignons blancs farcis

Preparation info

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

I give the quantities for 6 mushrooms, but as they aren’t really a dish to serve on their own, it is best to put them with other stuffed vegetables or as a garnish for a roast or with drinks.

Ingredients

6 large cultivated mushrooms – about 250 g (8¾ oz) in all
1 slice white bread
40

Europe
France
Main course

Method

Trim the mushroom stalks and then remove them. Wash and drain stalks and caps and chop the stalk coarsely. Preheat the oven to 200°C/400°F/Mark 6.
Cut the belly of pork into strips the size of matchsticks and sauté them briskly for 3–4 minu