Stuffed mushrooms with RinQuinQuin
For 4 people
Ingredients
12 medium-sized mushrooms
1 egg
2 fresh banons
1 clove of garlic
1 tablespoon savory
1 tablespoon of olive oil
4 pinches grated nutmeg
salt pepper
5 cl of RinQuinQuin
Preparation
Cut the mushroom end of the mushrooms and clean them with a vegetable brush delicately.
Salt (very lightly) and pepper mushrooms, mix them with olive oil and reserve them. Chop your feet.
Prepare the stuffing. Break the egg into a bowl and add the crushed fresh bananas, savory, salt, pepper, clove garlic, nutmeg and olive oil. Mix well.
Preheat the oven to 180 ° C (tea 6)
Garnish the stuffing mushrooms and place them in a baking dish that can just hold them. Pour 3 tablespoons of water into the bottom of the dish and slide it into the hot oven.
Cook for 20 minutes, basting regularly the mushrooms of the juice formed at the bottom of the dish.
At the end of cooking, drizzle with the RinQuinQuin, place a few sprigs of savory and reserve.
Advice :
Enjoy stuffed mushrooms hot or cold with a fresh RinQuinQuin!
© photo : Bambule Medias
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Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.