Stuffed giant mushrooms with herb sauce
easy
75 mins
75 mins
Ingredients
- 100 g Natural rice
- 7-10 Tbsp Salt
- 12 Giant mushrooms
- 250 g Carrots
- 250 g Courgette
- 1/2 l Vegetable bouillon (Instant;
- 7-10 Tbsp with iodized salt)
- 100 g Gouda cheese
- 50 g Sunflower seeds
- 7-10 Tbsp 150 g
- 7-10 Tbsp Crème-fraîche
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 25 g Butter or margarine
- 25 g Flour
- 1/4 l Milk
- 1 collar parsley and
- 7-10 Tbsp Chives
Directions
- 1
Put rice in 1/4 litre of boiling salted water. Cover and let it swell for about 40 minutes at low heat. Clean and wash the mushrooms, unscrew the stems and chop them finely. Clean and wash carrots and zucchini.
- 2
Cut carrots into thin slices, dice zucchini. Pre-cook vegetables in the boiling broth for 2-3 minutes, drain and collect the broth. Coarsely grate cheese. Mix rice, chopped mushroom stems, 2/3 of the vegetables and sunflower seeds, cheese and crème-fraîche.
- 3
Season to taste with salt, pepper and curry. Stuff the mushrooms with the vegetable rice and place them in a large ovenproof dish. Put the rest of the vegetables and 1/4 litre stock into the form and bake in the preheated oven (electric: 200°C / gas: level 3) for approx. 25 minutes.
- 4
In the meantime heat the fat in a pot and sauté the flour in it while stirring. Deglaze with the remaining stock and milk and bring to the boil. Simmer at low heat for about 5 minutes, stirring several times.
- 5
Wash the herbs, dab dry (put something aside for garnishing), chop roughly and add to the sauce. Season to taste. Arrange the sauce with the mushrooms and the remaining drained vegetables on plates.
- 6
Garnish with the remaining sunflower seeds and herbs.
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