Champignons Farcis (Stuffed Mushrooms) (France)

[Guest guest]

Champignons Farcis (Stuffed Mushrooms) (France)

Source: Encyclopedia of European Cooking

 

 

12 field mushrooms

1 tablespoon (3 tsp) olive oil

1 clove garlic

1 onion

1 shallot

1 oz (30 g) vegan margarine

1 teaspoon GF flour

2 teaspoons tomato sauce (see Note)

1 gill (5 fl oz) (140 ml) stock

4 oz (225 g) GF breadcrumbs

1 teaspoon chopped parsley

salt and black pepper

 

 

Take 12 large mushrooms (cultivated mushrooms will do If they are

big). Remove the stems. Put them hollow side down in an oven dish.

Sprinkle them with olive oil and cook them in a fairly hot oven for

8 minutes. Remove them from the oven and turn them hollow side up

in the oven dish. Chop the mushroom stalks, the onion, shallot, and

the garlic clove. Fry them in margarine quickly, until they are

golden. Stir in flour. Add stock and tomato sauce. Season with salt

and pepper. Simmer for 5 minutes. Stir in 2 oz (113 g) breadcrumbs and

parsley. Fill mushroom caps with this mixture. Sprinkle remaining

breadcrumbs over the stuffed mushrooms. Put a tiny piece of butter on

top of each dome of stuffing, and cook in a medium oven (placing them

near the top) for 15 minutes.

 

 

NOTE: Not the condiment used in Australia. Sub a basic pasta sauce.

 

 

 

6 servings.