Mushrooms stuffed with marrow

Last Updated on October 9, 2024

Recipe from French cuisine for a savoury treatment of pork brain served in mushroom heads, baked in the oven and topped with grated cheese.

Ingredients:

8 pcs of larger mushrooms (about 400 g) 150 g of pork brains 1 pc onions 2 tbsp grated cheese 2 tablespoons white wine 1 tbsp chopped parsley pinch of nutmeg lemon juice butter pepper salt

Procedure:

Peel mushrooms, break off leg, scoop out skins with a spoon, chop legs and skins finely, blanch caps for 1 minute (boil water), add lemon juice to water, keep caps white, drain

Steam the pork brains, remove the blanks and veins, chop finely

In a pot, fry the onion in butter, add the chopped mushroom legs and shells, parsley, simmer until soft, then add the pork brains, pour in the wine, season with a pinch of mace, salt, pepper, stir until the mixture is firm

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Fill the hats with the marrow mixture, grease the baking dish with butter, arrange the mushrooms, let bake for 15 minutes

Off the oven, sprinkle with grated cheese.

Recommendation:

Serve the stuffed mushrooms baked in this way, for example, with mashed potatoes and vegetable salad.