Small Stuffed Mushrooms in Mini-Stewpots 

Ingredients

  • 15 medium fresh white mushrooms
  • 1 bunch chives
  • garlic clove
  • 2 tablespoons chicken stock
  • Pinch curry
  • 2 tablespoons olive oil
  • Fine salt
  • fresh ground pepper

Temperature: 350 ° F

Instructions

Peel the mushrooms and remove stalks. Set aside 12 fine-looking heads. Place the fifteen stalks and remaining 3 heads into the blender. Add the chopped chives and the garlic. Blend finely.

Pour this mixture into a bowl, add the chicken stock and curry, and season with salt and pepper. Mix well together. Fill the mushroom heads wiht the mixture. Place 3 mushrooms in each mini-stewpot. Pour on a think stream of olive oil.

Place in an overn pre-heated to 350 degrees for 20 minutes.

Tip: before serving, you can pour a little tomato coulis into the bottom of each mini-stewpot.

Recipe for 4 servings