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Name: Rillettes stuffed mushrooms
Prep time: 22 min
Cook time: 36 min
Total time: 58 min
Yield: 8 pieces
Cuisine: french
Ingredients: 3 radishes; 4 tablespoons vinegar; 1 sprig tarragon; 200 g mushrooms; 3 tablespoons olive oil; 150 g onion; 50 g butter; 1 sprig parsley; 200 g rillettes; salt; pepper

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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.

5,9284.4/5

Last modified on: August 6^th 2017

For 8 pieces, you will need:

1 : 3 radishes
2 : 4 tablespoons vinegar
3 : 1 sprig tarragon
4 : 200 g mushrooms
5 : 3 tablespoons olive oil
6 : 150 g onion
7 : 50 g butter
8 : 1 sprig parsley
9 : 200 g rillettes
10 : salt
11 : pepper
Total weight: 735 grams

Change for: 4 pieces 8 pieces 16 pieces 24 pieces

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
22 min.	36 min.	58 min.

Preservation: Should be eaten immediately.

At what time?When will I finish if I start the recipe at a certain time?
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Step by step recipe

1	Prepare the radish pickle Rinse 3 radishes and dice very small (known as a brunoise).	5 min.
2	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.	3 min.
3	Prepare the mushrooms Peel 200 g mushrooms, choose large ones and break off the stalks (use these in another recipe). Preheat the oven to 390°F (200°C).	5 min.
4	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.	6 min.
5	Transfer the sautéed mushrooms to an ovenproof dish.	2 min.
6	Prepare 150 g onion, chop finely, then fry in 50 g butter.	10 min.
7	Salt and add the chopped parsley at the end of cooking.	1 min.
8	Divide the fried onions between the mushroom caps.	3 min.
9	Fill with a generous tablespoonful of rillettes.	3 min.
10	Bake for about 20 minutes, until the rillettes start to brown.	20 min.
11	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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
1970	31 gr	28 gr	193 gr
99 %	12 %	3 %	29 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
268	4 gr	4 gr	26 gr
13 %	2 %	<1 %	4 %

Per piece
Calories	Proteins	Carbohydrates	Fats
246	3 gr	3 gr	24 gr
12 %	1 %	<1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 pieces : 3.14 €
Per piece : 0.39 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Baked Mont d'Or with diced mixed vegetables, Mushroom and artichoke omelette, Melt-in-the mouth meat and vegetables in a sealed casserole, Fillets of sole Dieppoise, ... [All]
	Rillettes: You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, ... [All]
	Onion: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Chorba, Potimarron and celeriac autumn soup, Pilau rice, Rustic chicken and mushroom pie, ... [All]
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Four quarters, Saltimbocca, Morel risotto with Vin Jaune and Mont d'Or, Pistachio "Financiers", ... [All]

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