Grilled forest mushrooms stuffed with Katiki Domokou
Ingredients1 kg large mushrooms1/2 kg Katiki Domokou 50 gr fresh butter 50 ml lemon juice 1 handful of dill 100 gr fresh blackberries 5 gr of black pepper corns PreparationWash the mushrooms and place them into a mixture of cold water and the lemon juice, in order for them to remain white.Strain them and cut their tips. Grill them with the fresh butter in a pre-heated oven at 170 oC. In a small bowl mix the Katiki with the pepper corns and part of the dill, finely chopped. Place the mix into a cornet (for fresh chantilly). Sprinkle the mushrooms with the remaining dill and stuff them with the cheese mix. Garnish with the fresh blackberries. |
