Champignons Farcis au Poisson

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

(1) Take some fresh mushrooms, choosing the largest possible. Cut the ends of the stalks and carefully sever the stalks from the mushrooms. Cook them for a quarter of an hour in butter, adding at the last salt and pepper. Chop together finely any remnant of white fish you have by you, the mushroom stalks, parsley and a tiny piece of garlic. Add a whole egg and mix well; fill the mushrooms with this mixture, sprinkle with bread-crumbs, put a small piece of butter on each, and cook in the oven in a buttered dish for about a quarter of an hour. Serve on fried bread.

Needless to say, this dish can be varied by the addition of lobster, mussels or scallops.

(2) Another way of serving this is with a sauce. Make a very much reduced stock with the bones and head of fish, white wine, bouquet and slices of onions, let the mixture reduce, adding a few pieces of fresh butter last.

Or, should you be using mussels, reduce the stock obtained in the cooking of the mussels, add it to flour lightly cooked in butter, and cook as you would a béchamel. In either case, put the mushrooms in the dish, with the sauce and the croutons round the dish, so that they do not get sodden.