Stuffed Parasol Caps is a modern British recipe for a dish of parasol mushroom caps baked with a stuffing of béchamel sauce, smoked ham, peas and cheeses. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Parasol Caps.
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The large caps of the parasol mushroom are ideal for this recipe, but it also works well with the open caps of Agaricus (field mushrooms and allies) mushrooms or with the caps of large ceps (penny buns).
Ingredients:
30g unsalted butter
30g plain flour
300ml whole milk
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
3 tbsp Gruyere cheese, grated
3 tbsp Parmesan cheese, grated
60g smoked ham, sliced thickly
8 tbsp garden peas, cooked and drained
8 large parasol caps (at least 5cm in diameter)
Method:
Pre-heat your oven to 180°C (Gas Mark 4).
Begin by making a béchamel sauce. Melt the butter in a saucepan then stir in the flour and cook for 1 minute, stirring constantly. Take the pan off the heat and gradually beat in the milk. When all the milk has been incorporated return the pan to the heat and slowly bring to a boil. Cook, stirring constantly, for at least 5 minutes.
Cook the béchamel sauce for a further 5 minutes then season to taste with nutmeg, salt and black pepper. Stir in the grated Gruyere and Parmesan cheeses.
Once the cheese has melted mix in the ham and peas then take off the heat and set aside.
Even off the bases of the parasol mushrooms with a paring knife so that you can stand them upright on a plate for filling.
Cut out eight 20cm square pieces of baking paper or foil and lightly grease one side of each with butter. Spoon the sauce into each mushroom cap then wrap each one in paper or foil. Arrange in a roasting tin then transfer to the centre of your pre-heated oven.
Bake for about 35 minutes, at which time remove the parcels from the oven. Serve two parcels per portion and open them at the table.
