Ingredients:
- 8 large mushrooms for stuffing
- 3 tbsp. crème fraîche
- 50 g of parmesan
- 3 slices of cooked ham
- 1 egg yolk
- 1 garlic clove
- Parsley
- Fine sea salt
- Ground pepper
Preparation:
Time: 15 Minutes
Yield: 4 Servings
- Preheat the oven to gas mark 6 or 180°C.
- Remove the mushroom stems (and skins if necessary), leaving only the cap.
- Peel the garlic clove.
- Chop the mushroom stems and combine with the crème fraîche, parmesan, cooked ham, egg yolk and garlic.
- Add 2 tablespoons of A l’Olivier black truffle flavour aromatic olive oil and mix.
- Bring a pan of water to the boil and soak the caps for 5 minutes. Then brush with extra virgin olive oil and place them on a baking tray covered with baking paper.
- Stuff the mushrooms and then bake in the oven for 15 minutes.
- Drizzle with A l’Olivier black truffle flavour aromatic olive oil.
- Serve as a starter.
