Champignons aux Champignons Sous Cloche

Caps Stuffed with Mushrooms

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Break stems from caps. With melon baller remove gills and trim underneath side of caps. Mince stems, gills, and trimmings. Sauté in a chunk of butt