Sandwiched Parasol Mushrooms

In 2005 Antonio Carluccio published The Quiet Hunt, the Complete Mushroom Book. In this book he describes various mushrooms, discusses their habitat and edibility and of course offers a range of mushroom recipes. Recently we were at a second-hand bookstore, and we spotted La Passion des Champignons. We assumed that this was the French version of The Quiet Hunt, but surprisingly it wasn’t! The original of this book is called A Passion for Mushrooms and was published in 1989. We obviously expected some overlap between the two, but since we saw several new recipes, we decided to buy it. As soon as we were at home, we compared the two books. In a Passion for Mushrooms, you will also find descriptions of various mushrooms plus a range of mushroom recipes. The overlap however is minimal. A Passion for Mushrooms includes some wonderful recipes and combinations we didn’t expect, for instance Filet de Bœuf aux Pleurotes et aux Chanterelles, Truite aux Pied Blues, Ragout de Crevettes Rose et de Morilles and Velouté d’Huitre aux Truffes. The book also includes a chapter on conservation techniques.

We prepared two dishes from the book, Sandwiched Parasol Mushrooms and Halibut with Saffron Milk Cap.

A Passion for Mushrooms is a must have for mushroom-lovers. The book is available via the usual channels and perhaps at your local second-hand bookstore. Prices will vary.

Sandwiched Mushrooms

The Parasol Mushroom is a common mushroom in many countries. It is very tasty and easy to prepare. It has a beautiful juicy and meaty texture, and its flavour is delicate with a touch of lemon. Simply fry the caps alla Milanese or stuff young parasol mushrooms with onion, sage or minced meat. Or in this case, with ham and cheese!
We liked the idea of sandwiching because it allows for a nice amount of stuffing and it keeps the mushroom intact. By frying the sandwiched parasol mushrooms in the oven, the mushrooms will become thin and crunchy. The flavour of the stuffing was more complex than we expected. The combination of ham, cheese and parsley worked very well. Be careful with the breadcrumbs, these are only needed to get the right consistency.

Wine Pairing

A Pinot Grigio from the Italian Alto Adige region will be a great accompaniment. In general, you’re looking for a white, fresh, dry, non oaked wine with floral notes.

What You Need

4 Parasol Mushrooms or large Mushrooms (portabella)
Shallot
Garlic
Egg
Breadcrumbs
Gruyere or Emmenthaler
Parmesan Cheese
Ham
Parsley
Black Pepper
Olive Oil

What You Do

Details of the recipe can be found in A Passion for Mushrooms. Buy the book and enjoy this dish and many more!
Finely chop the shallot and fry in olive oil. Clean the mushroom and discard the stem (if using parasol mushrooms, otherwise chop the stems and fry with the shallot). Add finely chopped garlic to the pan. After a few minutes remove from the heat and allow to cool. Chop the ham and the parsley, grate the two cheeses. Whisk the egg, add cheeses, black pepper, parsley and ham. Add the shallot and garlic. Add breadcrumbs. Add half of the mixture on top of a cap and close with another slightly smaller cap. Add oil to a baking tray, add the two sets of mushrooms. Brush with olive oil, sprinkle with some breadcrumbs and then add a few drops of olive oil. Fry in the oven at 180 °C or 355 °F for 20 minutes.