Preparation
- Clean the mushrooms of soil with a brush or cloth and carefully pull out the stalks, but keep them. Preheat the oven to 200 °C (conventional, top and bottom heat).
- Finely dice the onions and mushroom stalks and cut the chives into fine rings. Grease a baking dish or tray and set the mushroom caps in it, opening upwards.
- Briefly fry the diced onion and stalks with the diced ham in a little butter in a frying pan.
- Mix this in a bowl with the soured cream, fold in the chives and season with pepper and very little salt.
- Spoon the filling into the mushroom caps and sprinkle with the grated cheese.
- Bake for 15 to 20 minutes until the mushrooms are cooked and the cheese is lightly browned, and serve hot.
Drink with it
White wine · excellent match
Weißburgunder (Pinot Blanc) or Grauburgunder (Pinot Gris), dry
Creamy body and mild stone fruit suit the soured cream and cheese, and the acidity keeps the filling light and lets the ham stand out.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Light Spätburgunder (Pinot Noir)
The earthy note of the Pinot picks up the mushrooms, and little tannin goes well with soured cream and cheese.
Fortified wine · good match
Amontillado or dry Madeira (Sercial), chilled
Nutty spice carries the umami of mushroom and ham without overwhelming the creamy filling.
Port wine: understanding Ruby, Tawny, and VintageDark beer · good match
Dark lager
A light roasted note and malt sweetness mirror the browned cheese and the ham, and the carbonation cuts the fat.
Which beer goes with food? More than just pils with barbecue