Preparation | Cooking | Start to finish |
---|---|---|
22 min. | 36 min. | 58 min. |
1 | 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. | |
3 | Prepare themushroomsPrepare200 g mushrooms, choose large ones, and break off the stems (use them in another recipe).Preheat your oven to 200°C (390°F). | |
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. |