Herb-Stuffed Mushrooms

Name: Herb-Stuffed Mushrooms
Ingredients: 2 pounds open mushrooms; olive oil; salt and freshly ground black pepper; 2 tablespoons finely chopped parsley; breadcrumbs; ¼ teaspoon dried thyme; 1 tablespoon finely chopped tarragon; 2 dried bay leaves, crumbled; 1 clove garlic, finely chopped; 4 shallots, finely chopped; 1 tablespoon finely chopped chervil; ½ pound sausage meat

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 pounds open mushrooms
4 shallots, finely chopped
1 clove

Starter
Side dish

Method

Wipe mushrooms clean with a damp cloth and trim stem ends. Remove stems carefully from caps and chop them finely with shallots and garlic. Mix thoroughly with sausage meat and herbs, and season to taste with salt and freshly ground black pepper. Sauté mixture in 2 tablespoons olive oil until golden.