Mushrooms stuffed with A l’Olivier aromatic black truffle olive oil

Ingredients

• 8 large mushrooms for stuffing
• 3 tbsp. crème fraîche
• 50 g of parmesan
• 3 slices of cooked ham
• 1 egg yolk
• 1 garlic clove
• 3 tbsp. of A l’Olivier black truffle flavour aromatic olive oil
• Parsley
• Fine sea salt
• Ground pepper

Method

1. Preheat the oven to gas mark 6 or 180°C.

2. Remove the mushroom stems (and skins if necessary), leaving only the cap.

3. Peel the garlic clove.

4. Chop the mushroom stems and combine with the crème fraîche, parmesan, cooked ham, egg yolk and garlic.

5. Add 2 tablespoons of A l’Olivier black truffle flavour aromatic olive oil and mix.

6. Bring a pan of water to the boil and soak the caps for 5 minutes. Then brush with extra virgin olive oil and place them on a baking tray covered with baking paper.

7. Stuff the mushrooms and then bake in the oven for 15 minutes.

8. Drizzle with A l’Olivier black truffle flavour aromatic olive oil.

9. Serve as a starter.

Enjoy!