Stuffed Mushrooms Duxelles

Separately, finely chop the parsley, cheese and toast.

Chop mushrooms with hand mixer, add onion and whisk. Sauté both in 25g of butter until the escaping liquid has boiled away. Sauté the flour in the other half of the butter, add the milk, spices and simmer for 15 minutes.

Mix the mushrooms with the sauce and the parsley and fill the quantity into the big mushroom heads.

Place the heads in a large buttered gratin dish.

Sprinkle the toast-cheese mixture on top, make flakes of the remaining butter and place on top.

Bake at 180o for about 10 minutes.

Goes well with chilled Bordeaux.

Tip: Stock up on high-quality spices – it pays off!

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