An exquisite appetizer with an original taste and an amazing delicate texture makes it unique. Champignons can be used fried, as well as raw, as long as they are white, strong, young and fresh.
It is necessary
- - 500 g of champignons (20 pcs.);
- - puff pastry;
- - 50 ml lime juice;
- - 200 ml cream (35%);
- - 220 g spicy cheese;
- - nutmeg;
- - pistachios;
- - salt, white pepper;
- - 60 g of olive oil;
- - 1-2 tbsp. a spoonful of almonds (ground);
Instructions
Step 1
Peel the mushrooms and carefully unscrew the legs, they will still come in handy.
Step 2
Prepare a marinade with olive oil (40 g), lime juice, salt and white pepper, adding 1 to 2 tablespoons of water.
Pour the marinade over the mushroom caps and leave to marinate for 30 minutes.
Step 3
Roll out the puff pastry on ground almonds into 2 layers measuring 10 * 20 cm and cut out the circles so that the circle coincides with the mushroom caps. Place the dough circles on a parchment-lined pan and bake in the oven.
Step 4
Fry the mushrooms in the remaining olive oil, removing the marinade. The hats must remain firm and tight. Heat the cream in parallel in another pan and melt the cheese in them, season with nutmeg.
Step 5
Fill the mushroom caps with warm cheese mass, cover tightly with a circle of puff pastry, sprinkle the cheese that has come out with chopped pistachios.
