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Stuffed mushrooms with aubergine caviar Recipe

Ingredients for people

  • Large mushroom(s) : 6 whole
  • Aubergine(s) : 3 whole
  • Double cream : 500 ml
  • Smoked bacon cube(s) : 100 g
  • Parmesan : 150 g
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 5 ml
  • 1

    Pre-heat the oven to 170°C.

  • 2

    Make the aubergine caviar: slice the aubergines and place on a baking sheet. Drizzle with olive oil and season with salt. Transfer to the oven and bake for about 1 hour. Once cooked, use a spoon to scoop out the flesh into a saucepan. Add the crushed garlic and the thyme, season with a little salt and gradually whisk in the olive oil to thicken.

  • 3

    Prepare the smoky bacon emulsion: cut the smoky bacon into lardons (small strips) and cook in a hot frying pan. Once browned, deglaze with a quarter of the cream and bring to the boil. Tip into a bowl and add the remainder of the cream. Leave to cool then strain to separate the lardons from the cream. Pour into a siphon and attach a gas cylinder.

  • 4

    Pre-heat the oven to 220°C.

  • 5

    To prepare the parmesan crisps: grate the parmesan and spread on to a baking sheet. Place in the oven and cook for 5 to 6 minutes until the parmesan starts to turn golden brown. Remove from the oven and cut into shapes of your choice then allow to cool.

  • 6

    Peel the mushrooms with a small paring knife and place on a baking sheet. Place a generous spoonful of aubergine caviar on top of each mushroom. Transfer to the oven and bake for 5 minutes.

  • 7

    To serve, garnish each mushrooms with a little smoky bacon foam and a parmesan tuile. Serve immediately.

Chef's tip

«Try adding a few chopped olives or sun blushed tomatoes to the aubergine caviar.»

Large mushrooms stuffed with aubergine caviar served with a smoky bacon emulsion and a parmesan crisp.

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  • Preparation  1hr30
  • Cooking time  0h
  • Rest time  0h

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