Mushrooms filled with Duck Pâté with Armagnac Arnaud
- Small mushrooms (3 or 4 per personne)
- 1 glass jar of Duck Terrine with Armagnac ARNAUD
- Ground pepper
- Gratted cheese (optional)
- Chopped parsley (optional)
Wash the mushrooms and dry them with a piece of kitchen roll.
Remove the mushrooms stems. In order for them not to be wasted, you can cut them into small pieces and add them to the Duck Terrine with Armagnac ARNAUD.
Preheat the oven to 180°C.
Place the mushroom cups in a baking dish and season to taste.
Use the mixture Duck Terrine with Armagnac ARNAUD and mushrooms stems to stuff each mushrooms.
If you wish, you can sprinkle them with grated cheese.
Put the dish into the oven and bake for 10 minutes, making sure that they do not burn.
Sprinkle the stuffed mushrooms with chopped fresh parsley.
And it’s ready, an original and really tasty aperitif!