Gratin Champignon
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Loading...Gratin Champignon. In this period of the year there are many mushrooms, the Alps and northern Italy are full of them. We are all looking forward to the famous Porcini that grow in the warm months to be perfectly ripe in the fall Today I found these beautiful champignons which, to tell the truth, are probably a bit boring mushrooms because, poor things, they are used in the kitchen. My recipe has this goal: to make them appetizing and fun, to be eaten all in one bite I think they are an excellent idea for a lunch with friends: when I prepare them they disappear in a second
Ingredients
- Fresh Champignons 500gr
- Bread Crumb 50gr
- Chili Red Pepper 1
- Garlic 1 clove
- Parsley
- Extra virgin olive oil
- optional:
- Cheese 50gr Freshly grated
- Thime
Instructions
Choose fresh mushrooms (possibly buy them at the market and avoid those in plastic packaging), large and without bruises. Clean them well using a small knife, with which you will cut the stalk dirty with earth. Then use kitchen paper, slightly moistened, to rub the caps and stems trying to erase the dark parts
Gently remove the stems from the head and with a small knife try to dig the inside of the chapel so that it can contain more stuffing. Finally, quickly rub the caps with half a lemon so that they do not blacken
Roughly cut the stems, collect them in a glass of a blender with 2 teaspoons of breadcrumbs, chopped parsley, a very small piece of garlic, a little chilli and plenty of oil. Blend everything to obtain a rather solid mixture. If it is too liquid, add more bread, if not, add a little oil. Salt and taste
Lightly salt the inside of the chapel then fill them with a little filling, helping yourself with a teaspoon, in order to create domes and give a rounded shape to your stuffed mushrooms. Gradually place the chapels (with the filling facing up) on a plate covered with baking paper
Preheat the oven to 180g / 365F. Sprinkle with more breadcrumbs and plenty of oil, then bake for about 15 minutes. Grill for another 5 minutes to brown the filling
Leave to cool, garnish with parsley leaves, arrange on a serving dish and serve
Notes
Cleaning champignons (and mushrooms in general) is a problem: if you immerse them in water you will get the effect of a sponge, they will become soaked and soft and nasty. I always avoid running water and proceed as indicated in the recipe. If I have time (and the desire) I use a small, very sharp knife to peel the mushrooms, removing the external patina. It may sound crazy but it's not that complicated: as long as you sit comfortably and want to concentrate on a Zen practice!
ItalianCookingTips
Always salt the mushrooms after cooking (in this case the salt is only in the filling and a pinch inside the cap) to prevent them from becoming dark and soft by losing the vegetation liquid
ItalianCookingTips
To the filling of this recipe you can add whatever you want: fresh thime, grated cheese, an egg, pieces of sausage and ham. I prefer the light version because I really like the taste of mushrooms
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