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.
Here they are served with a quick pickle made from brunoise radishes with tarragon.
36 K 4.4/5 (36 reviews)
60 min.
Easy
4 pieces
11 IngredientsLast modified on: May 10th 2023
2 radishes
2 tablespoons vinegar
½ sprig 
100 g 
1.5 tablespoon 
75 g 
25 g 
½ sprig 
100 g 
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 60 min.
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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.
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
mushroomsPrepare100 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.
Pour 1.5 tablespoon 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.
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 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.
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 recipe | 200 RDI=80 % | 30 RDI=3 % | 990 RDI=150 % | 990 RDI=50 % | 4,130 RDI: 50 % |
| Per 100 g | 50 RDI=20 % | 7 RDI=1 % | 270 RDI=40 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per piece | 50 RDI=20 % | 6 RDI=1 % | 250 RDI=40 % | 250 RDI=10 % | 1,030 RDI: 10 % |
How much will it cost?
- For 4 pieces : 1.60 €
- 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)
Mushrooms
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Rillettes
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Onion
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Butter
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