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Oyster (pleurotus ostreatus) mushrooms with Roquefort and hiromeri ham

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Wipe the mushrooms and trim their stalks slightly. Spread them on an oven proof dish. Put 1 tablespoon of cheese and 1 tablespoon of butter on top of each. Sprinkle them with fresh cream and cook them in the oven at 2200C for 5-6 minutes, until the cheese melts.
Serve them immediately as a starter or as a side dish to pork chops.
Chef’s tip: Mushrooms are sensitive and must not be cooked for a long time.
To make the recipe vegetarian, you can replace the hiromeri with sweet strawberries or marmalade.

Ingredients:

12 large oyster mushrooms
120g blue cheese, crushed
½ cup fresh cream
100g hiromeri ham or another smoked meat, cut into small strips
Freshly ground black pepper