Stuffed mushrooms Schönbrunn

Ingredients for 6 servings:

• 500 g mushrooms, large
• 20 g butter
• 150 g chicken
• 60 g ham, cooked
• 2 egg yolks
• ½ bunch parsley, chopped
• 100 ml sour cream
• lemon juice
• Salt
• pepper
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Austrian court recipe created during the Congress of Vienna

Twist the stems out of the mushrooms, chop finely, and fry in a pan with a little butter and the chives until the juices have evaporated. Grind the chicken breast and ham or cut them into very small cubes, mix with the mushroom mixture and egg yolks, and season with salt and pepper. If you like, you can also add a teaspoon of mustard. Peel the mushrooms and blanch them briefly in boiling water. Dry them and fill them with the prepared mixture. Drizzle with sour cream and bake in the oven at 170°C for 30 minutes. If the chicken fillet is already cooked, the baking time can be reduced by half. In the meantime, drizzle the cream over the mushrooms once or twice. To serve, drizzle with a little lemon juice, place a dollop of sour cream on each mushroom head, and sprinkle with chives.