Marcaire stuffed with mushrooms, apples and pecans
Ingredients
-
2 Marcaire Ermitage
-
4 large mushrooms of Paris
-
½ apple
-
2 tablespoons of pecan nuts
Preparation
- Peel the mushrooms and cut them into small cubes.
- Peel the half apple, then cut this into small cubes as well.
- Heat a little fat in a frying pan and fry the mushrooms and apples over a fairly high heat.
- Stir regularly and add a little salt. Remove from the heat and add the pecans.
- Remove the cheeses from their packaging. Place each cheese in a tray, or alternatively in aluminium foil.
- Scoop out with a spoon. Top the cheeses with the mushroom mixture.
- Cut the cheese into pieces and add it to the filling.
- Preheat the oven to 200°C and bake for 10-15 minutes.
Gourmet tip
Serve immediately from the oven, accompanied by bread croutons and salad.
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