Stuffed oyster mushrooms Mediterranean style with fresh oregano

Ingredients for 4 servings:

• 4 large king oyster mushrooms
• some olive oil
• some butter
• 1 clove(s) garlic, finely chopped
• 3 spring onions
• 1 bunch parsley, finely chopped
• 10 sprigs of oregano, fresh, finely chopped
• 100 g herb cream cheese
• 80 g Parmesan, finely grated
• 1 lime(s), organic
• 50 ml dry white wine
• 1 cup crème fraîche
• some butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, light summer cuisine

Wash the king oyster mushrooms, pat dry, and halve them lengthwise. Using a suitable cooking utensil, scoop out the inner flesh of the mushrooms; I use a small mushroom baller for this. Brush the hollowed-out mushroom halves on all sides with a little olive oil, season with salt and pepper, and place them in a preheated oven (180°C – 200°C) for about 15 minutes. They should be well cooked after this time. In the meantime, prepare the filling: Finely chop the scooped-out mushroom flesh and fry it together with the spring onions and garlic in olive oil and a little butter, then simmer in a pan over medium heat. After 5 minutes, stir in 2 tablespoons of the crème fraîche. After another 5 minutes, stir in the finely chopped herbs and sauté briefly. Carefully season with salt and pepper. Remove the filling from the heat and stir in the herb cream cheese and grated Parmesan. Season with salt, pepper, lime zest, and lime juice, and stuff the precooked mushroom halves with this mixture. Then place a few knobs of butter on top. Mix together the white wine and the remaining crème fraîche and pour over the mushrooms. Place the mushrooms in the oven for a good 30 minutes (at 180°C). Just before serving, drizzle with more lime and a little olive oil. Serve with a fresher lamb’s lettuce, for example, with radishes, apples, and bunched carrots, dressed with a light raspberry or mango vinegar dressing.