Monday, 11 January 2021

Stuffed Mushrooms

 Stuffed Mushrooms

Mushrooms are versatile. They can be cooked in many ways, grilled in the oven or under the broiler. However preparing stuffed mushrooms is a classic way that the French do best. They are often considered market place foods and also offered by street vendors. 

While the filling can be just about anything you want it to be, the base remains the same. Escargots are the priority if in France, but smoked oysters, clams, mussels, lobster, crab, prawns, shrimps and smoked salmon all make great fillings.

The choice is yours.

Serves 4

8  very firm cremini mushrooms

1 tsp salted butter 

1 tsp olive oil

2 small shallots

2 tsp fresh herbs - dill for smoked salmon

2 slices of smoked salmon

1 finely chopped garlic clove

4 oz  of orange juice

Gremolata topping

4 oz   bread crumbs

2 oz  finely grated hard cheese

1 tsp or more finely chopped herbs

Prepare the mushrooms by removing the stalks and scraping the inside of the mushrooms with a teaspoon. You need to keep the walls of the mushroom whole so be extremely gentle. Chop the stalks and removed scraps and keep aside to use in your filling.

Preheat the oven to 320F 160 C

In a large flat skillet heat a nob of butter and a dash of olive oil. Add the shallots and cook on a gentle heat until soft and translucent. Add the  garlic, mushrooms, herbs, seasoning and gently cook for a few minutes. In the same pan on the side of the shallot mixture, place the mushrooms and fill each mushroom with orange juice. Cover the pan, lower the heat and cook it all for about 10 minutes. Empty the juice into the skillet and remove the mushrooms to a cookie sheet ready to fill. Turn the flame up and continue to cook the filling until all the liquid has evaporated. Turn the stove off, add the smoked salmon or seafood of choice and fill the mushroom caps equally. Spoon the gremolata on top and place the cookie sheet into a preheated oven for 20 minutes. Serve immediately. 


Tarragon pairs beautifully with most seafood. Oregano and mint are other options too. Parsley is also an option and for the familiar corriander works well.

Keeping the mushroom size almost equal will help.

You can grill these on a bbq instead of placing them in the oven,  once the first step has been completed.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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