Baked field mushrooms filled with a button mushroom, parmesan and tarragon stuffing, served with a baby spinach leaf and fresh herb salad.
Preheat the oven to 180'C
Peel and finely dice the shallots and the garlic. Wipe the button mushrooms and slice them thinly. Chop the parsley, tarragon and chives. Wipe the large mushrooms with a damp cloth and remove the stalks. Grate the parmesan.
In a frying pan heat the olive oil until hot and cook the shallots until soft. Then add the garlic and the button mushrooms and cook for 3 minutes. Add the white wine and reduce by half. Remove the frying pan from the heat and stir in the parmesan, breadcrumbs, egg, double cream and tarragon. Season with salt and black pepper. Fill the large mushroom caps with the stuffing and place on a lightly oiled baking sheet. Cook the filled mushrooms for 10 minutes. Remove from the oven and finish with a sprinkle of parmesan cheese and some chopped parsley.
For the salad
Tear the basil leaves and add to the baby spinach leaves along with the chopped chives, parsley. Dress the salad with the balsamic vinegar and olive oil, season with salt and pepper and mix well to coat the leaves.
Serve the salad alongside the mushrooms.
«Do not wash the mushrooms with a lot of water as they will absorb the water and will be watery when you eat them. Wipe with a damp cloth if necessary.»