|Preparation||Cooking||Start to finish|
|22 min.||36 min.||58 min.|
Prepare the radish pickleRinse 3 radishes and dice very small (known as a brunoise).
|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.
Prepare the mushroomsPeel 200 g mushrooms, choose large ones and break off the stalks (use these in another recipe).
Preheat the oven to 390°F (200°C).
|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.
|5||Transfer the sautéed mushrooms to an ovenproof dish.|
|6||Prepare 150 g onion, chop finely, then fry in 50 g butter.|
|7||Salt and add the chopped parsley at the end of cooking.|
|8||Divide the fried onions between the mushroom caps.|
|9||Fill with a generous tablespoonful of rillettes.|
|10||Bake for about 20 minutes, until the rillettes start to brown.|
|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.