Posted on by Myfrenchkitchen

Baked mushrooms stuffed with herbs, feta and parmesan

It’s the season of mushrooms. the markets are full of wild mushrooms, and risottos and omelets are at the order of the day. But this recipe simply calls for “champignon de Paris”, the classic brown or white mushroom available all year long. A good stuffing with garlic and herbs and you have a flavourful little appetizer or starter, and even a side dish if you use the bigger portobello mushroom. these baked mushrooms will definitey hold its own amongst the more sought after wild mushrooms. Next time we’ll have a risotto with forest mushrooms.

Recipe:

  • About 20 medium mushrooms.
  • 2 cloves of garlic, peeled and cushed
  • Fresh herbs of your choice, I used chives, marjoram and thyme.
  • 80g butter at room temperature
  • 100g dried bread crumbs
  • 100g grated parmesan cheese
  • 50 g feta
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 220 degrees C.
  2. Clean the mushrooms with kitchen towel(don’t wash) and remove the stems.
  3. Place round side down in an oven pan.
  4. Chop the herbs.
  5. Add the crushed garlic, the soft butter, the breadcrumbs, grated parmesan and a little olive oil (20ml) to the herbs and mix to a paste.
  6. Crumble a little feta cheese into each mushroom cavity and fill up with the herb mixture.
  7. Season with salt and papper and drizzle with olive oil.
  8. Bake for about 10 minutes until the mushrooms and the tops are deeply caramelized.
  9. Serve warm.

Serves 4

Preparation…

Pinch of salt:

  • Use bigger portobello or large mushrooms instead of small mushrooms for a side dish to a meal.
  • Use parsley as the fresh herb
  • Add some thyme branches on top of the mushrooms for more flavour.
  • Add some finley chopped spring onion to the butter mix.
  • Can be made a few hours ahead and kept in the fridge until ready to serve your apero.
  • Serve each mushroom with a sprig of herb that you’ve used.
  • Pack the mushrooms close together in the oven pan, they shrink as they bake.
Posted on by Myfrenchkitchen

Wild mushrooms with lemon and nutmeg

It is time! For wild mushrooms! One of our favorite meals in autumn. We prefer it pretty simple, with either an omelette or a risotto or, as in this case, a crusty baguette. Bolets and girolles are sautéed in olive oil, a little knob of butter and served with lemon juice, nutmeg and a persillade(mix of shallots, garlic and parsley. It speaks of autumn and forest and cool days. And what else is autumn about after all.

I dont give exact quantities because it depends on the type of mushrooms you have and on your appetite. I used about 200g.

Bolets and girolles wild mushrooms

Recipe:

  • About 200g mix of different wild mushrooms like girolles, chanterelles, trompettes de mort, bolets, cepes and whatever safe edible ones you can find in the woods or on the market.
  • 1 onion or two shallots
  • A bouquet of fresh parsley
  • 1 big clove of garlic
  • juice of half a lemon
  • nutmeg
  • salt and pepper
  • olive oil
  • knob of butter
  1. Clean the mushrooms with a brush or rinse under running water and dry immediately with a dry towel.
  2. Melt the butter along with olive oil in a pan.
  3. Add the mushrooms and sauté until the mushrooms are almost tender and caramelized.
  4. Chop the onion or shallots and garlic and add to the mushrooms. Sauté for another few minutes until soft and translucent and the mushrooms caramelized.
  5. Add the chopped parsley, lemon juice and grated nutmeg to taste.
  6. Season with salt and pepper.
  7. Serve warm with crusty baguette and butter.

Serves 2 people

Girolles washed and dried with a dry towel and the bolets cleaned with a soft brush while the stems are scraped with a knife.

Pinch of salt:

  1. Mushrooms shrink a lot when cooked, so get more than you think you need..
  2. Don’t soak mushrooms in water, they absorb water very quickly and get soggy. I prefer to use asoft brush.
  3. Make sure you pick edible safe mushrooms when you go pick in the woods, or take to your pharmacist for identification.
  4. Serve sautéed wild mushrooms with an omelette or a risotto or top off a mushroom soup with a mix of wild mushrooms.
  5. A venison pie is delicious with wild mushrooms.