Stuffed mushrooms with crustacean sauce

Ingredients for 8 servings:

• 24 mushrooms, of equal size
• 30 g butter, soft
• 4 spring onions, finely chopped
• 200 g of crab meat from freshwater crayfish, with some claws reserved for decoration.
• 2 tbsp lemon juice
• 250 ml sour cream
• 25 g Parmesan, freshly grated
• 1 shallot(s)
• 100 ml white wine
• 3 tbsp vermouth (Noilly Prat)
• 400 ml fish stock
• 250 ml cream
• 1 pot of lobster paste (small pot)
• lemon juice
• Parsley
• Salt
• Cayenne pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Greetings from the kitchen, festive and delicious

Remove the stems from the mushrooms, finely chop the stems, and mix with the softened butter. Add the spring onion rings, chopped crayfish meat, lemon juice, 1/2 teaspoon cayenne pepper, sour cream, and Parmesan cheese, mix well, and season to taste. Stuff the mushrooms with the mixture. Preheat the oven to 180°C, place the mushrooms in the hot oven, and bake for 6-10 minutes (by sight; be careful not to overcook them). Serve the mushrooms with a classic white wine fish sauce, which can be prepared in advance. Bring the shallot to a boil in white wine and Noilly Prat, add the fish stock, and reduce the sauce by a quarter. Add the cream and reduce the sauce until smooth. Stir in the crustacean paste and gently season with lemon juice, salt, and cayenne pepper. Arrange 3 mushrooms on each serving plate, drizzle with the sauce and garnish with fresh parsley and crab claws.