Portobello Mushrooms Stuffed with Herbs and Eggs À La Provençale

Name: Portobello Mushrooms Stuffed with Herbs and Eggs À La Provençale
Cuisine: French
Ingredients: 3 tablespoons freshly grated Parmigiano-Reggiano cheese; 6 small or medium-size eggs; ¼ cup chopped bacon; ¾ cup coarse fresh bread crumbs; 6 teaspoons anchovy butter; Sweet Hungarian paprika, to taste; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; ¼ cup dry white wine; 1 pound ripe tomatoes, cut in half, seeds squeezed out, grated against the largest holes of a grater, and skins discarded; 5 tablespoons extra-virgin olive oil; 6 large portobello mushrooms (4 to 5 inches in diameter) with their stems; 1 tablespoon finely chopped fresh parsley leaves; 1 tablespoon finely chopped fresh chives; 1 large hard-boiled egg, shelled; 2 tablespoons finely chopped fresh tarragon leaves; 1 teaspoon dried herbes de provence; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This interesting recipe called oeufs aux sanguins à la manosquine is adapted from the book Recettes des provinces de France, published in 1961, by the famous nineteenth-century French gastronome Curnonsky. Sanguin is a kind of local wild mushroom with a pinkish hue found in the Lubéron, a mountainous region of Provence, but here I use large portobellos.

Ingredients

Europe
France
Starter

Ingredients

Method