For 4 pieces, you will need:

• 1 2 radishes
• 2 2 tablespoons vinegar
• 3 ½ sprig tarragon
• 4 100 g mushrooms
• 5 2 tablespoons olive oil
• 6 75 g onion
• 7 25 g butter
• 8 ½ sprig parsley
• 9 100 g rillettes
• 10 salt
• 11 pepper
• Total weight: 380 grams

Change measures: Metric Metric weight Metric volumes

How long does it take?

Step by step recipe

---

Stage 1 - 5 min.

Prepare the radish pickle

Rinse 2 radishes and dice very small (known as a brunoise).

---

Stage 2 - 3 min.

Put the diced radishes in a ramekin, add 2 tablespoons vinegar, salt, pepper and the roughly chopped leaves of ½ 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.

Prepare the mushrooms

Peel 100 g mushrooms, choose large ones and break off the stalks (use these in another recipe).

Preheat the oven to 390°F (200°C).

---

Stage 4 - 6 min.

Pour 2 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.

Transfer the sautéed mushrooms to an ovenproof dish.

---

Stage 6 - 10 min.

Prepare 75 g onion, chop finely, then fry in 25 g butter.

---

Stage 7 - 1 min.

Salt and add the chopped parsley at the end of cooking.

---

Stage 8 - 3 min.

Divide the fried onions between the mushroom caps.

---

Stage 9 - 3 min.

Fill with a generous tablespoonful of rillettes.

---

Stage 10 - 20 min.

Bake for about 20 minutes, until the rillettes start to brown.

---

Stage 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

Nutritional information

How much will it cost?

• For 4 pieces : 1.61 €
• Per piece : 0.40 €

Change currency:

Post your comment or question