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Stuffed Mushrooms "Parisienne"

4 servings

Ingredients

• 20 Stk mushrooms (large)
• 1 Stk Lemon (juice)
• butter (for mushrooms) (nach Bedarf)
• Salt (nach Bedarf)
• 150 g Veal
• 100 g ham (lean)
• 1 Stk Onion
• Parsley (nach Bedarf)
• 60 g butter (for roasting)
• 1 Stk Egg (raw)
• Pepper (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Breadcrumbs (nach Bedarf)
• butter (melted, for drizzling) (nach Bedarf)

Instructions

1. Clean and wash 20 large mushrooms and remove the stems.
2. Steam the caps covered with the juice of one lemon, a walnut-sized piece of butter and salt for a few minutes until about three-quarters cooked.
3. Place hollow-side up in a buttered gratin dish and fill generously with the farce.
4. For the farce, finely chop 150 g veal, 100 g ham, the mushroom stems, one onion and parsley.
5. Brown in 60 g butter, simmer briefly with the collected mushroom broth and a raw egg.
6. Season to taste with salt, pepper, lemon juice and Worcestershire sauce.
7. Sprinkle the stuffed mushrooms with breadcrumbs, drizzle with melted butter and bake golden brown in a preheated oven under strong heat.

Based on a cookbook by Hans Hofer (1964), adapted with AI.