Isn’t the mushroom tree cute???
And it’s a savory idea for an easy side dish that we can make the day before and flavor as we like!
The filling of the mushroom caps is based on soaked breadcrumbs and flavored with a pinch of stewed onion, very little cooking cream (3.4 oz for 5.3 oz of bread) an egg yolk, and some seasoning.
I must honestly say that already during preparation I wanted to change the stuffing by adding some tiny cubes of speck then I left it but I think it would be an excellent variant, don’t you think?
I’m not a big fan of mushrooms in the sense that I buy them raw to make carpaccio with Parmesan or make some risottos but I actually prefer other types of vegetables. However, these tender and quick bites surprised me, and let’s admit they are cute to bring to the table!
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I opened a channel of recipes open to everyone and free on WhatsApp without notifications and sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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MUSHROOM TREE
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients MUSHROOM TREE RECIPE
- 25 champignon mushrooms (approximately 4/5 more than those in the photo but these are definitely tiny)
- 3.4 oz cooking cream
- 1.06 oz Grana Padano cheese, grated
- 5.3 oz breadcrumbs
- 2 shallots (finely chopped)
- 1 egg yolk
- 2 tbsp extra virgin olive oil (plus a little for greasing the baking sheet)
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools MUSHROOM TREE RECIPE
#ADV
- Parchment paper
- Pans
- Wok
- Baking sheets
- Spatulas
FOR THE PREPARATION OF THE MUSHROOM TREE RECIPE
in the sense that unless you skewer each champignon with skewers, they need to be cleaned, stuffed, placed on a baking sheet, and then REASSEMBLED on the serving tray with the tree symbol!
Okay, having said this triviality, I’ll tell you the recipe then…
I detach the stems by turning and detaching them from the without damaging the mushroom caps and keeping some stems to make the trunk of the little tree.
I clean the mushrooms with a damp cloth or by passing them very quickly under running water without soaking them too much, because they are already full of water!
I crumble the breadcrumbs, put them in a bowl, and moisten them with a little cold water.
I then squeeze it very well between my fingers, put it in a bowl, and add the cooking cream and start cooking the shallots.
Now I chop the shallots, put the extra virgin olive oil in a pan, and when it sizzles, I add the chopped shallots and let them brown for a few minutes.
Then I add the breadcrumbs and over a very low flame let the bread dry out, stirring constantly with a suitable spatula.
I turn off the flame and add the grated Grana Padano, chopped parsley, egg yolk, salt, and pepper and mix well what will be the stuffing for the champignon mushrooms.
I now take the baking sheet, line it with parchment paper, and preheat the oven to 356°F (180°C) in static mode.
Now carefully I fill each cap with this stuffing and place some stems and mushrooms on the baking sheet: I have already arranged them in the shape of a tree to see the sizes and how the final result would be!
I bake the mushroom tree for about 25/30 minutes until the stuffing is firm and golden.
Once the mushrooms are cooked, I take the baking sheet out of the oven and quickly arrange the stuffed mushrooms on the serving dish in the shape of a fir tree, a Christmas tree by placing 4/5 stems under the tree’s foliage and serve immediately.
I chose to sprinkle everything with more parsley both for flavor and to color the dish, but you can also add a chopped tomato without seeds to not overly moisten the Christmas tree of stuffed champignon mushrooms to your liking!
Enjoy your meal!!!!!!
Annalisa
I suggest another side dish with mushrooms such as:
