20 cup mushrooms
500 g duxelles
50 g white breadcrumbs
50 g melted butter
picked parsley
500 g duxelles
50 g white breadcrumbs
50 g melted butter
picked parsley
method
1. Grill the mushrooms until half cooked.
2. Place the duxelles mixture into a piping bag with a star tube and pipe into the centre of the mushrooms.
3. Sprinkle with breadcrumbs and melted butter and gratinate either in an oven at 200°C or under a salamander grill on a low shelf for 3 minutes.
4. Serve on a dish paper, garnished with picked parsley.
2. Place the duxelles mixture into a piping bag with a star tube and pipe into the centre of the mushrooms.
3. Sprinkle with breadcrumbs and melted butter and gratinate either in an oven at 200°C or under a salamander grill on a low shelf for 3 minutes.
4. Serve on a dish paper, garnished with picked parsley.
serving amount
serves 10
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