Mushrooms Stuffed with Chestnuts
INGREDIENTS
- 200 g Sarkpont frozen chestnut mass
- 2 onions
- 10 medium-sized button mushrooms
- 1-1 tsp marjoram and 1 tsp rosemary
- 4 tbsp oil
- 2 tbsp breadcrumbs
- 2 eggs
- 250 ml dry white wine
- 1,5 tsp salt
- ground black pepper and grated nutmeg
- 1 bunch parsley
- a little butter for the serving dish
Preparation
Thaw the chestnut mass. Finely chop the onions and wash the mushroom caps. Sauté one of the onions in 2 tablespoons of oil, then add the mushroom caps. Season with marjoram and rosemary, cover, and cook over low heat for about 10 minutes. Meanwhile, grate the chestnut mass, finely chop the remaining onion, and mix it with the chestnuts. Add the breadcrumbs, the eggs, and 2 tablespoons of wine, season with salt, and spice with ground black pepper and nutmeg. Butter an ovenproof dish, place the onion and the mushroom caps in it with the cavities facing upward. Heap the seasoned chestnut mixture into the mushrooms (it looks even nicer if piped in with a piping bag). Drizzle with the remaining oil and bake in a preheated oven over medium heat (180 °C; 165 °C in a fan oven) for about 20 minutes, basting occasionally with the remaining wine. Garnish the stuffed mushrooms with parsley before serving.
