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Mushrooms stuffed with liver pâté https://www.metro.ca/userfiles/image/recipes/champignons-farcis-pate-foie-4362.jpg PT15M PT07M PT22M
Scoop out the mushrooms using a small spoon or melon baller. Retrieve the flesh and chop it. In a frying pan, melt the butter with the oil, add the shallots and cook gently for 2 minutes. Add the flesh from the mushrooms, raise the heat and cook 2 minutes. Season with salt, pepper, oregano and garlic. Let cool. Mix the stuffing with the liver pâté and fill the mushrooms. Sprinkle with breadcrumbs and cook in the oven at broil for few minutes. Serve immediately.
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12 white mushrooms 1 Tbsp. (15 mL) butter 1 tsp. (10 mL) extra-virgin olive oil 1 Tbsp. (15 mL) shallot, chopped salt and pepper to taste 1 tsp. (5 mL) oregano 1 tsp. (5 mL) garlic, chopped 2 oz (60 g) diced liver pate breadcrumb
Mushrooms stuffed with liver pâté

Mushrooms stuffed with liver pâté

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  • Gluten-free
4
servings
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME

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Ingredients

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  • 12
    white mushrooms
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1 Tbsp.
    (15 mL)
    butter
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  • 1 tsp.
    (10 mL)
    extra-virgin olive oil
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    ORIGIN 846 OLIVE OIL

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  • 1 Tbsp.
    (15 mL)
    shallot, chopped

  • salt and pepper to taste
  • 1 tsp.
    (5 mL)
    oregano
  • 1 tsp.
    (5 mL)
    garlic, chopped
  • 2 oz
    (60 g)
    diced liver pate

  • breadcrumb
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Preparation

Scoop out the mushrooms using a small spoon or melon baller. Retrieve the flesh and chop it. In a frying pan, melt the butter with the oil, add the shallots and cook gently for 2 minutes. Add the flesh from the mushrooms, raise the heat and cook 2 minutes. Season with salt, pepper, oregano and garlic. Let cool. Mix the stuffing with the liver pâté and fill the mushrooms. Sprinkle with breadcrumbs and cook in the oven at broil for few minutes. Serve immediately.

Source : Chef Robert Villeneuve

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Gluten-free recipes

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