Grilled forest mushrooms stuffed with Katiki Domokou
Ingredients1 kg large mushrooms
1/2 kg Katiki Domokou
50 gr fresh butter
50 ml lemon juice
1 handful of dill
100 gr fresh blackberries
5 gr of black pepper corns
PreparationWash the mushrooms and place them into a mixture of cold water and the lemon juice, in order for them to remain white.
Strain them and cut their tips. Grill them with the fresh butter in a pre-heated oven at 170 oC.
In a small bowl mix the Katiki with the pepper corns and part of the dill, finely chopped. Place the mix into a cornet (for fresh chantilly).
Sprinkle the mushrooms with the remaining dill and stuff them with the cheese mix. Garnish with the fresh blackberries.