Mushrooms with Rosemary

Appetizers | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushrooms with Rosemary

Ingredients

Fresh Mushrooms - 17.6 oz
Lemon - ½ piece
Butter - 1.8 oz
Serrano Chili - 3.5 oz
Rosemary - 2 sprigs
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For this dish, you will need large mushrooms. Separate them into caps and stems, finely chop the stems, and sprinkle the caps with lemon juice. The ham should also be finely chopped. Remove the leaves from the rosemary sprigs and chop them finely.

Step 2

Heat 10 g of butter in a pan, add the mushroom stems, and cook, stirring, for 6-7 minutes. Add the ham to the mushrooms after three minutes and cook together. Season the contents of the pan with salt and pepper, transfer to a plate, and set aside.

Step 3

Place the caps in the same pan with the smooth side down. Season with salt and pepper, cover with a lid, and leave for 1 minute. Then drain the liquid into a bowl, and continue cooking the caps over low heat for another 10 minutes until they become soft.

Step 4

Fill the caps with the filling. Mix the remaining butter and rosemary with the liquid in which the mushrooms were cooked and pour it all into a saucepan, then cook over low heat, stirring constantly. Pour the sauce over the mushrooms and serve immediately.