Preparation and Cooking of Stuffed Vegetables: Mushrooms

Champignons

Appears in

Published 2021

Remove the stems from large mushrooms and reserve them to use in the farce, if needed.
Fill a bowl with cool water with a teaspoon of lemon juice added. Place the mushrooms along with any stems and trimmings into the bowl of lemon water and swish to remove dirt or debris. Drain well and pat dry.
Preheat the oven to 149°C (300°F).
Heat olive oil (or butter) in an ovenproof sautoir over medium heat.
Add the mushroom caps, top down. Season with salt and pepper to taste.
Transfer the pan to the oven and cook for about 5 minutes or until the excess moisture has been removed.
Remove the mushrooms from the oven and, using a slotted spoon, place them on a double layer of paper towels to drain. Do not turn off the oven.
Set the sautoir aside.
When well drained, stuff the mushrooms with whatever filling is specified in the recipe, incorporating the chopped stems and trimmings, if possible.
Return the filled mushrooms to the sautoir and bake for about 15 minutes or until the filling is hot.
Remove from the oven and place under a salamander or broiler to gratiner.
Serve hot or at room temperature.