Day: March 2, 2018
Ingredients: 6 big champignons, 1 slice of white bread, 1 salted speck or bacon, 1 clove of garlic, 1/4 onion, 1 tbsp parsley, finely chopped, 3 cl oil (extra virgin), pepper to taste
Methods: Preheat oven for 200°C.
Wash and peel the champions. Chop the stalks of the mushrooms and cut them into fine. Fry the bacon for five minutes then place them into a kitchen paper. Slice the bread for small pieces then fry them in the oil for 2-3 minutes.
Chop the onion and add to bread. Scatter the champignon stalks and the crushed garlic to frying pan as well. Let it simmer so that the liquid could be released from the mushroom. Stir it constantly. Add the speck, the croûtons and the parsley to garlic mixture and flavor with pepper and thyme. The stuffing is ready.
Rub the fireproof casserole with butter. Stuff the mushroom heads with the speck, bread, onion etc. mixture and place them onto the casserole. Let them bake for 25 minutes. Serve mushrooms as a starter.