Stuffed Cucumbers
Appetizers • Greek
Description
Stuffed Cucumbers
Ingredients
- Butter 5 oz
- Fresh Mushrooms 5 oz
- Cucumbers 0 lbs
- Lemon ½ piece
- Parsley 3 stems
- Ham 5 oz
- Breadcrumbs 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Safflower Oil 3 tablespoons
- Onion 1 piece
- Tomatoes 0 lbs
- Dry White Wine 3 tablespoons
- Sugar 1 teaspoon
Step-by-Step Guide
Step 1
Cut the cucumbers into pieces 4 cm long. Grease a baking dish with oil. Use a teaspoon to scoop out the flesh from the cucumber pieces and place them in the prepared dish.
Step 2
Separate the mushroom caps, cut them into large pieces, and place them in a bowl, drizzling with lemon juice — keep the stems for a soup. Add finely chopped ham to the mushrooms.
Step 3
Melt 25 grams of butter in a saucepan, add the mushrooms and ham, and cook over low heat, stirring, for 5 minutes. Season with salt and pepper, add finely chopped parsley and breadcrumbs. Remove the saucepan from the heat.
Step 4
Salt the cucumber pieces and fill them with the mushroom mixture. Place pieces of the remaining butter on top, cover the dish with foil, and place it in the preheated oven: bake for 40 minutes at 355°F.
Step 5
Meanwhile, make the tomato sauce. Heat sunflower oil in a skillet. Add finely chopped onion and cook over low heat, stirring, for 7 minutes until golden. Add a bouquet garni and peeled, finely chopped tomatoes and cook, mashing them with a spatula, for another 15 minutes. Remove the bouquet garni and let the sauce cool slightly: then blend it, mixing in salt and sugar into the resulting puree.
Step 6
Serve the hot stuffed cucumbers on a warmed dish. Serve the warm sauce separately in a sauceboat.
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