Recipe no. 406 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 191.
Ingredients
- Paris mushrooms
- butter
- onion
- truffles
- thickened gravy
- breadcrumbs
Preparation
- PreparingTake the largest ones, remove the stem, wipe them well and wash them. Arrange them, well wiped, in a buttered dish.
- Half-cookingSeason them, drizzle them with melted butter and put them in the oven for a few minutes to half-cook them.
- Preparing the stuffingChop an onion and cook it down; add the stems, well cleaned and chopped, then 3 or 4 truffles, also chopped; add 2 or 3 tablespoonfuls of thickened gravy as well. Season, let it reduce for a few minutes.
- Filling and browningUse this stuffing to fill your mushrooms. Sprinkle with breadcrumbs, drizzle with a few drops of melted butter and brown in the oven.
Reboul's text
Take the largest ones, remove the stem, wipe them well and wash them likewise. It should be noted that when one can avoid washing them, all the better, as this does not strip them of their aroma, which is not unwelcome, and does not add water they can easily do without. Arrange them, well wiped, in a buttered dish; season them, drizzle them with melted butter and put them in the oven for a few minutes to half-cook them.
Meanwhile, chop an onion and cook it down; add the stems, well cleaned and chopped, then 3 or 4 truffles, also chopped; add 2 or 3 tablespoonfuls of thickened gravy as well. Season, let it reduce for a few minutes and use this stuffing to fill your mushrooms. Sprinkle with breadcrumbs, drizzle with a few drops of melted butter and brown in the oven.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| rabina | to brown/gratin |
| assaboura | to season |
| redurre | to reduce |
| couire | to half-cook |
| arrousa | to drizzle |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 406, page 191. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.