When I made blinis lavished with smoked salmon and prawns, I also made some Hungarian stuffed mushrooms (Sonkával töltött gomba). The woods of the Bakony Mountains in the Transdanubia region, boast an incredible selection of wild mushrooms. It is estimated that Hungary is home to between 20 and 30 varieties of wild mushrooms and these are regularly used in Hungarian cooking. However, bizarrely, it is the button mushroom which finds itself most frequently on the menu.
100g cooked ham
200 ml milk
4 tbsp flour
2 egg yolks
1 tsp paprika
100g parmesan (or other hard, grated cheese)
Wipe the mushrooms.
Cut off the stalks.
Grease flameproof dish.
Place mushroom caps in the dish.
Season with salt and pepper.
Chop up cooked ham.
Heat the milk.
Melt 40g butter in saucepan.
Stir in the flour (do not let it brown).
Gradually pour in the hot milk.
Stir continuously and simmer until the mixture thickens.
When mixture leaves the sides of the pan, add ham.
Add egg yolks and paprika.
Fill mushroom caps.
Sprinkle with cheese.
Drizzle with melted butter.
Bake in preheated oven at 200ºC for about 15 minutes.
If you have any stuffing mixture left over (as I did), let it cool, put it in the refrigerator and when you fancy a snack, smother on some toasted, grainy, bread, top with grated cheese and grill!