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Mushrooms stuffed with Sainte Maure

Serves 1
Preparation time: 15 min
Cost: economical
Cooking time: 6 min
Difficulty: easy

Sainte Maure 3 slices, 1 cm thick
Mushrooms 3 nice ones
Ham 1 thin slice (20 g)
Sesame seeds 1 tablespoon
Mixed salad a few leaves (purslane or mixed leaves)
Sherry vinegar to taste
Olive oil to taste
Salt - pepper to taste

- Wash the mushrooms. Fry them for one minute each side
over medium heat.
- Place them in a dish.
- Stuff with the ham, ready cut into dice.
- Place the slice of Sainte Maure on top and bake in the oven at
200°C for 6 minutes (until the cheese is lightly browned).
- Make the vinaigrette by mixing the salt and pepper with the
sherry vinegar and the olive oil.
- Place the vinaigrette in the bottom of a dish, add the salad
and the stuffed mushrooms and sprinkle with sesame seeds.

Chef's tip: you can replace the ham with smoked salmon.
Wine: white Sancerre or white Ménetou Salon

Eurial products needed for this recipe :

Ripened goat log

Ripened goat log Sainte Maure 200g

How to cook our cheeses and creams.

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