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Before starting this Stuffed Tomatoes with Oyster Mushrooms recipe, make sure you have organised all the necessary ingredients.
For a more regular and quicker operation, I recommend using 'Alligator' vegetable cutter.
Heat the oil and butter in a non-stick frying pan.
Add the onions and shallots.
Sweat for a few minutes and stir frequently.
Peel, gently wash and chop the mushrooms. Sprinkle with lemon juice to avoid oxidation.
Add the mushrooms. Cook until all the liquid has evaporated. Stir frequently.
Add the chicken and ham.
Season with oregano.
Deglaze with white wine and reduce. Let the preparation cool down.
Transfer the sauce into a cold recipient.
Steep the white bread in milk, then strain. Add the strained white bread and the egg. Combine and adjust the seasoning, if needed.
Cut the tomatoes. Start by removing the stem...
... and cut the top part off to make a lid.
Seed the tomatoes with a spoon.
tuff the inside of the tomatoes with the mushroom preparation. The use of a piping bag will facilitate the stuffing process.
Cover each tomato with a lid.
Pour a dash of olive oil on top.
Season with salt and pepper.
Bake at 180°C (gas 4)...
... for approximately 20 minutes.
When cooked, serve immediately. This dish can be served with the tomatoes coated in a thin tomato sauce.