Stuffed Shiitake

Name: Stuffed Shiitake
Yield: Serves 4
Cuisine: France
Ingredients: ¼ cup/60 g butter; pepper, and salt (optional); 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 1 cup/60 g fresh white breadcrumbs; 4 oz/125 g chopped cooked ham; ¾ lb/350 g medium or large (8-10) shiitake; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Any large mushroom can be used for stuffing; field mushrooms with their dark, flat gills are also ideal.

Ingredients

¾ lb/350 g medium or large (8-10) shiitake
¼

Europe
France
Side dish
Starter
Mediterranean

Method

Heat the oven to 350°F/175°C. Cut the shiitake stems from the caps. Chop the stems (discarding any tough ends) and two mushroom caps. Melt the butter and fry the onion until soft. Stir in the chopped mushrooms, with the lemon juice, and cook for 3-5 minutes, stirring occasionally, until the moisture has evaporated.
Remove from the heat, stir in the ham, breadcr