How to Make Galipettes
- Take a small knife and remove the stalks of all the mushrooms by snapping them off and make the mushroom is clean
- Add minced garlic cloves, chopped parsley and thyme, and add a grind or two of freshly ground pepper with salt as per your liking into the rillette.
- Mix all these ingredients together and spread them gently and evenly into the cups of cleaned mushrooms
- Grate over a little lemon zest, and spread the baby spinach leaves and freshly grated Parmesan Cheese for garnish
- Now spread some breadcrumbs on top to give it a crust on top
- Grease a tray with 2 tsp of butter and place the mushrooms with filled side facing upwards on it.
- Place the tray in a pre-heated oven at 180ºC and leave the tray in there for around 20 minutes or keep checking the tray until the mushrooms are tender, oozing, and a light golden brown crust has formed on top of it.
- Take them out of the oven and place them on a clean plate. Garnish with chopped parsley and serve while it is hot.
- In France, near the Loire, galipettes are served with stuffed goat’s cheese or snail butter.
Stuffed mushrooms are being eaten since late 19th and early 20th century but were first widely promoted in France in the 19th century when they began cultivating mushrooms for consumption.