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Champignons Farcis

Mushrooms filled with a cream and parsley mixture and topped with cheese, Champignons Farcis (shom-peen-yon fahr-see) are delicious and easy to prepare. They may be served either as an appetizing hors d’oeuvre or as an attractive garnish to


12 large mushrooms, wiped

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon melted butter

2 tablespoons butter

2 shallots or spring onions , finely chopped

1 tablespoon flour 4 fl. oz. single cream

3 tablespoons chopped fresh parsley

I2 tablespoons grated Parmesan


Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Remove the stems from the mushrooms and set them aside. Season the mushroom caps with — teaspoon of salt and 1 teaspoon black pepper, and, using a pastry brush coat them with the melted butter. Arrange them, hollow side up, in a shallow baking dish.

With a sharp knife chop the mushroom stems finely. Wrap them in kitchen paper towels and twist to extract as much juice

from them as possible.

In a medium-sized frying-pan melt the 2 tablespoons of butter over moderate heat.

When the foam subsides, add the chopped mushroom stems and shallots or spring onions . Saute them

together for 4 to 5 minutes. Reduce the heat to low and, stirring constantly, add the flour. Cook for 1 minute.

Remove the pan from the heat and stir in the cream, a little at a time. When the sauce is smooth and all the ingredients

are blended, return the pan to the heat and simmer the sauce for 2 to 3 minutes, or until it has thickened.

Stir in the parsley and the remaining salt and pepper and mix well.

Remove the pan from the heat and spoon a little of the mixture into each of the prepared mushroom caps.

Top each mushroom with a little grated cheese. Place the dish in the oven and bake the mushrooms for 15 minutes or until they are tender and the stuffing is lightly browned on top.

Remove from the oven and serve.

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