Rillettes stuffed mushrooms


Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven.

Here they are served with a quick pickle made from brunoise radishes with tarragon.
44 K 4.4/5 (36 reviews)
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Last modified on: May 10th 2023
For 8 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 60 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Rillettes stuffed mushrooms

Prepare the radish pickle

Rinse 3 radishes and dice very small (known as a brunoise).

Stage 2 - 3 min.
Rillettes stuffed mushrooms
Put the diced radishes in a ramekin, add 4 tablespoons vinegar, salt, pepper and the roughly chopped leaves of 1 sprig tarragon.

This condiment can easily be made the day before and left in the fridge until needed, covered with plastic film.

Stage 3 - 5 min.
Rillettes stuffed mushrooms

Prepare the

mushroomsPrepare200 g mushrooms, choose large ones, and break off the stems (use them in another recipe).

Preheat your oven to 200°C (390°F).

Stage 4 - 6 min.
Rillettes stuffed mushrooms
Pour 3 tablespoons olive oil into a non-stick frying pan on high heat. When hot, add the mushroom caps.

Sauté until just browned on both sides, then salt lightly at the end of cooking.

Stage 5 - 2 min.
Rillettes stuffed mushrooms
Transfer the sautéed mushrooms to an ovenproof dish.

Stage 6 - 10 min.
Rillettes stuffed mushrooms
Prepare 150 g onion, chop finely, then fry in 50 g butter.

Stage 7 - 1 min.
Rillettes stuffed mushrooms
Salt and add the chopped parsley at the end of cooking.

Stage 8 - 3 min.
Rillettes stuffed mushrooms
Divide the fried onions between the mushroom caps.

Stage 9 - 3 min.
Rillettes stuffed mushrooms
Fill with a generous tablespoonful of rillettes.

Stage 10 - 20 min.
Rillettes stuffed mushrooms
Bake for about 20 minutes, until the rillettes start to brown.

Stage 11
Rillettes stuffed mushrooms
Serve while still hot with a little of the radish pickle on each mushroom.

You can serve these on their own or, as shown here, with cubes of fried polenta.
Remarks
If you don't have the time or inclination to make your own radish pickle, you can use pickled gherkins diced small instead.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe390 RDI=150 %60 RDI=5 %1,980 RDI=300 %1,970 RDI=100 %8,270 RDI: 100 %
Per 100 g50 RDI=20 %7 RDI=1 %270 RDI=40 %270 RDI=10 %1,120 RDI: 10 %
Per piece50 RDI=20 %6 RDI=1 %250 RDI=40 %250 RDI=10 %1,030 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 8 pieces : 3.15 €
  • Per piece : 0.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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