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Field Mushrooms with Dried Porcini | Red Wine Chicken Casserole | Figs with Frangelico

Field Mushrooms with Dried Porcini

Ingredients:
4 large field mushrooms (with stems removed chopped)
20 grams dried porcini
Small French shallot
60 grams crème fraiche
60 grams roasted pine nuts
60 grams soft goats’ cheese
Handful chopped fresh French tarragon
Rocket for garnish
1 tablespoon chopped flat leaf parsley

Method:

1. Rehydrate porcini mushrooms in warm water 30 minutes to 1 hour prior to cooking.
2. Gently sauté onion in unsalted butter (or oil if preferred).
3. Add chopped mushroom stems and continue to sauté on low heat.
4. When stems are softened add rehydrated mushrooms and a few tablespoons of the mushroom liquid.
5. Gently sauté for another 2 minutes. 
6. Add crème fraiche and continue to sauté for another 2 minutes. 
7. Take off the heat.  Place mushrooms upside down on a tray. 
8. Fill the 'caps' with mixture.  Top the caps with roasted pine nuts, goat’s cheese and tarragon. 
9. Add a dash of pepper if you wish. 
10. No need for salt as the cheese is quite salty all by itself. 
11. Cook in oven for approximately 20-25 minutes at 180°C. 
12. Serve with a few rocket leaves.  Add more fresh herbs if desired.