Agaricus bisporus, the white mushroom poularily known as the champignon d‘Paris, has been cultivated since the 17th century when it was grown in the cool, dark, humid caves of stone quarries near Paris on beds of horse manure. Because of its shape and sturdyness it has a versatily unique except for the boletus among the edible mushroom family. It is baked, grilled, sautéed, scrambled and stuffed, and added to sauces, soups and stews. Of the stuffed possibilities, bacon, ham or salami with hard or soft cheese is incomparable!
- 16 white mushrooms, momentarily blanched in hot water
- 60 g bacon / ham / salami, cubed small
- 120 g soft cheese / brie, cut into 1 cm cubes
- 4 tbsp sour cream
- 30 g hard cheese, fine grated
- 1 tbsp parsley, chopped small
- 5 g black pepper
- 5 g salt
- Toast cut into squares slightly larger than the mushrooms
Preheat the oven to 200°C. Remove stems from the hats, chop into small pieces, combine with bacon, ham or salami, soft cheese and cream, season. Stuff this mixture into the hats. Bake for 20 minutes. Serve on toast squares garnished with a sprinking of hard cheese and parsley.