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60 medium white mushrooms
2 ounces clarified butter
4 ounces onion, minced
1 tablespoon flour
4 ounces heavy cream
4 ounces ham, cooked, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 ounces swiss cheese, shredded
Servings: 48
1. Wash the mushrooms. Remove and chop the stems and 12 of the caps.

2. Sauté the whole mushroom caps in 1 ounce (30 grams) of clarified butter until partially cooked but still firm. Remove from the pan and reserve.

3. Add the remaining butter to the pan. Sauté the onion and chopped mushrooms until dry.

4. Add the flour and cook 1 minute. Add the cream; bring to a simmer and cook for 2 minutes.

5. Add the ham and parsley, season to taste with salt and pepper; stir to combine. Remove from the pan and cool slightly.

6. Stuff the mushroom caps with the ham mixture and sprinkle with shredded Swiss cheese.

7. Bake the mushrooms at 350ºF (180ºC) until hot, approximately 10-15 minutes.

Yield: 48 pieces
 
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