Elegant and very tasty snack especially for Cinderella. Gentle but at the same time rich and nourishing mousse that perfectly complements the neutral flavor of the mushrooms.
|Cooking time 40 minutes||Number of servings 3|
Clean the mushrooms, remove the stems. Put into a mold and sprinkle with salt. Put in oven at 180C for 25-30 minutes until tender.
The remaining legs from the mushrooms cut into small cubes. Chicken fillet wash, dry and cut into cubes approximately 2x2. Onions finely chop.
In a pan heat oil, fry onion first. When it becomes transparent, add the mushrooms, fry all together 2-3 minutes. Then add the chicken and fry until a light it will turn brown, about 5 minutes.
Measure out desired amount of lentils.
Fill the lentils to the pan, fry for 2-3 minutes, stirring occasionally. Add 1 Cup of water and tormented on low heat for 10-12 minutes. Sprinkle with salt and pepper in the cooking process. The filling needs to be quite juicy with a small amount of liquid.
Whisk the filling in the blender and add turmeric to get a nice color. If necessary, add hot water.
Fill mushroom caps ready mousse with the help of culinary syringe or package. Sprinkle top with paprika.