Sunday, big crop parasol, also known as Lepiota.
is the first time I dared grab ...
The first batch was eaten with parsley: browned in a skillet with olive oil, shallot, garlic and parsley. In terms of taste, I was surprised by their taste sweet, powdery. This must be what some call a taste of hazelnuts. Get used ... Usually I cook the mushrooms in this manner, and to choose, I prefer the oyster mushrooms.
The second batch, the youngest, rod-shaped drum, I've stuffed a bit like tomatoes, a recipe inspired by Nicolas de Savagely Good .
Farce:
50 grams of fat and 300 grams of minced pork cheek, minced onion, a grated carrot
Saute 5 minutes, deglaze with red wine fell, wetting with 1.5 dl of grout tomato. Simmer 20 minutes.
Pour into a bowl, add 40 grams of bread crumbs, egg, lots of parsley and pepper. No salt, the mixture is already salty because of the bacon.
Stuff hats, store it in a dish, garnish with grated cheese and moisten the bottom with 1 dl vegetable stock.
Firing at 200 °: 20 minutes covered in aluminum foil, then 10 minutes uncovered to brown.
Question: Was it good?
The dish had a taste, but I'm not yet convinced by this fungus. In fact I find it bland, even as a mini version below, with lots of flesh. To let those who do not like mushrooms too strong ...
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