Mushrooms stuffed with saffron sauce
Stuffed mushrooms and au gratin, served with delicious saffron sauce
recipe given by our chef at .
1000 g champignon mushrooms
70 g bread crumb
300 ml milk
1 clove garlic
120 g parmesan
50 g breadcrumbs
50 ml extra virgin olive oil
0.1 g saffron
30 g butter
25 g potato starch
These ingredients are able to feed: 6persons
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Separate the stems from the mushroom caps, remove the base of the stems by cutting it with a knife, washed well and cut the stems into small pieces. Wash also the heads of the mushrooms and put to drain. Put in a blender the pieces of the stems, about 150 ml of water, 10 ml of olive oil, a bit of parsley, a pinch of salt and a clove of garlic and mix everything;
It must become a thick creamy sauce. Add the breadcrumbs, eggs, Parmesan cheese and a little ground black pepper. Now, place in a baking pan (greased with oil) chapels with the concave side up, put salt on the heads of the mushrooms and fill with the mixture you have prepared. Spread on the filling a bit of bread crumbs and drizzle with olive oil. Put in the oven (preheated) for about half an hour or until that you will create a crust on the surface of the chapels filled. If necessary, turn on the grill in the last 5-10 minutes in order to get a nice browning.
While mushrooms are cooking, prepare the sauce. In a small saucepan, melt 30g butter, add 25 g of potato starch and mix well. Then add 300 ml of boiling milk and cook everything until you get a thick sauce, then finally add the saffron and stir.
In a serving plate arrange the saffron sauce in a small bowl (as shown in the pictures) or you can make a bed on which to lay the mushroom caps gratin.
Serve hot with a little black pepper over.