Stuffed Mushrooms in White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms (lare heads)
- 50 g bacon, mixed
- 50 g onion (s)
- 40 g butter
- 1 tablespoon tomato paste
- 2 egg (s)
- 2 tablespoon breadcrumbs
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 bunch chives
- 50 g carrot (s)
- 50 g leek
- 125 ml white wine, dry
- 1 tablespoon crème fraîche
- 3 tablespoon heavy cream
- 1 pinch (s) cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms under running water, remove the stems and chop them very finely.
- Melt 20 g butter in the pan, sauté the diced bacon, diced onion and the chopped mushroom stalks in it, add tomato paste, salt and pepper. Remove from heat and mix in the eggs, then the breadcrumbs and the chives. Mix everything well. Pour the mixture into piping bags and fill the mushroom heads with it. Possibly Put flakes of butter or cheese on top. Baked in a preheated oven at 200 degrees for about ten minutes.
- For the sauce, let the remaining butter melt in the saucepan, and let the vegetable strips briefly sauté. Deglaze with the white wine and reduce to half. The vegetable strips cook. Add the crème fràiche and cream, allow to stir briefly. Thicken with the cornstarch. Serve the mushrooms hot with the sauce.
- Baguette with butter goes well with it.
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