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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.

42 K 4.4/5 (36 reviews)

60 min.

Easy

3.15 €

16 pieces

11 Ingredients

Last modified on: May 10^th 2023

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For 16 pieces, you will need:

1 6 radishes
2 8 tablespoons vinegar
3 2 sprigs tarragon
4 1 litre mushrooms
5 6 tablespoons olive oil
6 300 ml onion
7 103.2 ml butter
8 2 sprigs parsley
9 400 ml rillettes
10 salt
11 pepper

Change these quantities to make:

4 pieces 8 pieces 16 pieces 24 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Cooking: 40 min.

All in all: 60 min.

When should you start or finish this recipe?

If you start now, at 19:50, you will finish around : 20:45.Change start time

To finish around 7pm, you'll need to have started before: 18:35.Change end time

Step by step recipe

Stage 1 - 5 min.

Prepare the radish pickle

Rinse 6 radishes and dice very small (known as a brunoise).

Stage 2 - 3 min.

Put the diced radishes in a ramekin, add 8 tablespoons vinegar, salt, pepper and the roughly chopped leaves of 2 sprigs 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

mushroomsPrepare1 litre 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 6 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 300 ml onion, chop finely, then fry in 103.2 ml 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

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	790 RDI=300 %	110 RDI=10 %	3,950 RDI=600 %	3,950 RDI=200 %	16,530 RDI: 200 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Milk

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