Mushroom stuffed with Dutch sauce recipe – Carlos Arginiano


Mushrooms and mushrooms

Recipe of stuffed mushrooms with shrimp with Dutch sauce scored Carlos Arginiano when we have information.

Ingredients (4 people):

  • 16 mushrooms (large)
  • 12 shrimp
  • 2 cloves garlic
  • 300 g butter
  • 3 egg yolks
  • 50 ml. from txakoli
  • extra virgin olive oil
  • Sol
  • Pepper
  • parsley

Preparation of the recipe for mushrooms stuffed with Dutch sauce:

Remove the stems from the mushrooms and book them. Place the caps on the oven plate, season them, pour a drizzle of oil over them and bake at 190 ° C. for 15 minutes, on both sides (with preheated oven). Book them.

Peel the shrimp, chop finely and keep them. Fry the heads and shells in a pan with oil, strain (crush the heads) and save the oil.

Peel and finely chop the garlic cloves and stew them in a pan with a trickle of oil. Chop the stems of the mushrooms and add them. Add the chopped shrimp and stew them. Salt and pepper and fill the mushrooms.

For Dutch sauce, put the yolks in a bowl, season and pour txakoli. Collect the yolks with the stick (manual or electric). Melt the butter in a saucepan (remove the foam) and add it, little by little, to the yolks, without stopping to beat (avoid pouring the whey from below).

Drizzle the mushrooms with the Dutch sauce and grate them in the oven. Sprinkle a plate with a little shrimp oil and place the mushrooms on top. Sprinkle with chopped parsley and garnish with a parsley leaf.

Tip:

Once the Dutch sauce is ready, it is recommended to consume it within the next half hour. After this time, the butter can harden and the sauce can be cut.

Nutritional information on the recipe: Mushrooms, great antioxidant power

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