ingredients

8 large Paris mushrooms (ø 8 cm)
250 g of sausage meat
1 very finely chopped onion
1 dl dry white wine
1 tbsp. to s. of raw tapioca
1 small apple
1 tbsp. to c. powdered cumin
Parsley
2 tbsp. to s. lemon
breadcrumbs

Equipment

1 board knife
1 small nonstick skillet
1 salad bowl
1 large saucepan
1 oven dish

Steps

Stuffed mushrooms

1- In advance : chop the feet of the mushrooms in miniids; heat them in the pan over medium heat; when they are tender, pour them into the salad bowl. In their place, heat the onion and 2 tbsp. to s. wine; when it is evaporated and before the onion is brown, pour into the bowl.

2- At the same time : heat in the pan 5 cm of salted water and lemon; at the first broth, add the hats, cook for 3 minutes, drain, dry, place in the oven dish.

3- Stuff : add to the salad bowl sausage meat, tapioca, wine remaining, apple peeled, seeded and cut into mini, 1 tsp. to s. finely chopped parsley, caraway, pepper well, salt little. Mix with a fork. Place a very domed dome in the hats. Sprinkle with bread crumbs.

4- 20 min before serving : Preheat oven to 180 ° C (tea 4). Pour 5 cl of water into the bottom of the dish. Bake 20 minutes.