Temperature: 350°F
Ingredients
- 15 medium fresh white mushrooms
- 1 bunch chives
- 1 garlic clove
- 2 tablespoons chicken stock
- Pinch curry
- 2 tablespoons olive oil
- Fine salt
- fresh ground pepper
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 with the mixture. Place 3 mushrooms in each mini-stewpot. Pour on a think stream of olive oil. Place in an oven 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.
