1,516 easy and fully explained recipes, with +66K photos and 78 videos

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.

47 K 4.4/5 (36 reviews)

60 min.

Easy

3.15 €

24 pieces

11 Ingredients

Last modified on: May 10^th 2023

For this recipe: I want to make it (397×) I made it (484×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 24 pieces, you will need:

1 9 radishes
2 12 tablespoons vinegar
3 3 sprigs tarragon
4 6 ¹⁄₃ cups mushrooms
5 9 tablespoons olive oil
6 2 cups onion
7 ²⁄₃ cup butter
8 3 sprigs parsley
9 2 ²⁄₃ cups 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 , you will finish around : ?.Change start time

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

Step by step recipe

Stage 1 - 5 min.

Prepare the radish pickle

Rinse 9 radishes and dice very small (known as a brunoise).

Stage 2 - 3 min.

Put the diced radishes in a ramekin, add 12 tablespoons vinegar, salt, pepper and the roughly chopped leaves of 3 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

mushroomsPrepare6 ¹⁄₃ cups 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 9 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 2 cups onion, chop finely, then fry in ²⁄₃ cup 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	1,180 RDI=460 %	170 RDI=20 %	5,930 RDI=900 %	5,920 RDI=300 %	24,790 RDI: 300 %
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

How much will it cost?

For 24 pieces : 9.45 €
Per piece : 0.40 €

Change currency:

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

Like these other recipes: Celeriac and mushroom gratin, Roast in the bag pork with fondant vegetables., Mushroom velouté, Mixed salad with curry mayo, "Land and sea" kebabs, ... See them all 62

Rillettes

You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, ... See them all 1

Onion

Like these other recipes: Chicken "cantina", Potimarron and leek soup, Baker's tuna and mushroom tart, Ratatouille confite, Mexican salad, ... See them all 147

Butter

Like these other recipes: Cockles and cabbage with smoky cream sauce, Cauliflower "moelleux" in ramekins, Fish petals, vegetables julienne, and beurre blanc, Chilli chicken and spinach gratin, Four quarters, ... See them all 477

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011338 K 14 40 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010240 K5 2 hours 30 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018433 K 24.3 45 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017772 K 313.8 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.