Ham and Cabbage Stuffed Portobellos with Sautéed Potatoes
Ingredients
- Ingredients
- 350 grams Savoy cabbage
- salt
- 1 onion
- 4 slices cooked ham
- 2 Tbsps butter (plus more for the baking sheet)
- 160 grams Crème fraiche
- freshly ground peppers
- 3 eggs
- 6 Sage
- 8 Prince mushrooms (or other wild mushrooms)
- 2 Tbsps medium hot Mustard
- 600 grams cooked potatoes
- 2 Tbsps clarified butter
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Butter a baking sheet.
Rinse the cabbage and pat dry. Remove the stalk, cut the leaves into thin strips and blanch for 2 minutes in a pot of boiling salted water, drain, rinse and drain well.
Peel the onion and chop finely. Cut the ham into cubes. Heat 1 tablespoon butter in a pan and saute the onion until translucent. Add the ham, stir in the crème fraîche and season with salt and pepper. Remove the sauce from heat, let cool slightly, then stir in the eggs.
Pluck the sage leaves and chop. Clean the mushrooms with a damp paper towel. Remove the stems, chop and mix with sage, cabbage and sauce. Place the mushrooms stemmed side up on the baking sheet, brush the inside with mustard and spoon in the cabbage mixture. Bake about 20 minutes. Peel the potatoes, slice and saute in butter until golden brown. Season with salt and pepper, and serve with the mushrooms.
