Stuffed mushrooms with herbs

Serves: 4 (scaled from 4)


13 sprigs tarragon
60 ml + olive oil
9 sprigs thyme
90 ml double cream
3 cloves garlic
0.5 lemons
3.5 tbsp grated parmesan
11 sprigs chervil
12 large cap mushrooms
90 g wild mushrooms e.g. shittake, oyster
100 g walnuts


Pull out stalks from large cap mushrooms. Trim stalks.

Finely chop these stalks and the wild mushrooms. Set aside 4 sprigs of each herb for garnish. Finely chop the rest. Combine a quarter of these with the grated parmesan and set aside.

Chop walnuts coarsely, chop garlic finely. Fry chopped mushrooms and garlic with lemon juice, seasoning 3-5 mins to evaporate liquid. Stir in cream and cook 2 mins more. Add walnuts and herbs, check seasoning.

Stuff mushrooms, sprinkle parmesan and herb mix over. Place on oiled baking dish with a little oil on top.

Bake 15-20 mins at 180 C.


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