Gaggenau GN 340 230 Instrucciones De Uso página 28

Filled mushrooms
(France)
Ingredients (for 8 persons)
16 large mushrooms
Lemon
150 ml vegetable stock
Spinach filling
400 g fresh spinach
2 cloves of garlic
1 onion
50 g streaky smoked fatty bacon
1 bunch parsley
40 g butter
1 pinch of n utmeg
50 ml cream
60 g grated cheese
30 g pine nuts
Blue cheese filling
100 g crème fraîche
100 g blue cheese
Salt, pepper
Plug in the roaster's heating element. Set the oven
to the "Roaster" function and preheat to 140 °C.
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Preparation
Clean the mushrooms. Carefully twist out the stalks
and chop them finely. Place the hollowed
mushrooms in the roaster and sprinkle them with
lemon juice.
Spinach filling
Rinse and blanch the spinach, squeeze it out well
and chop it into coarse pieces. Peel the garlic and
onions and cut them into cubes. Cut the bacon into
cubes, rinse the parsley and chop it up finely.
Heat the butter in a pan, brown the bacon in it and
steam the onions, garlic and half of the chopped
mushroom stalks. Mix in the spinach, the cream and
half of the parsley and also steam them. Season
with salt, pepper and nutmeg.
Blue cheese filling
Stir crème frâiche and the other half of the chopped
parsley into the blue cheese. Season with salt and
pepper.
Distribute the fillings over the mushrooms heads.
Sprinkle the pine nuts and cheese over the spinach
filling. Carefully pour the vegetable stock into the
roaster. Fit the lid on the roaster and cook for
20 minutes in the preheated appliance set to the
roaster function. Continue to cook without lid for a
further 10 minutes.
Setting:
Temperature:
Cooking time:
Roaster
140 °C
30 minutes