Galipettes farcies — Saumur-style stuffed cultivated mushrooms
Galipettes are a speciality of the Saumur and Anjou mushroom country, where very large button mushrooms can be grilled or filled. This preparation keeps the focus on the mushroom itself: eight broad cultivated caps are filled with a vegetarian mixture made from their chopped stems, shallot, butter, thick crème fraîche and parsley. There is no meat filling and no cheese blanket to obscure the mushroom character.
Moisture control decides whether the finished caps are savoury and concentrated or watery. Wipe the mushrooms rather than soaking them, separate the stems, chop those stems finely, and cook them with shallot until their released water has evaporated. Only then add the crème fraîche. The filling should be thick enough to mound into the caps rather than run across the baking dish.
Use commercially cultivated mushrooms from a traceable supplier only. The recipe does not invite wild harvesting, app-based identification or substitution with unidentified mushrooms. Once filled, the caps bake at 175 °C until tender and steaming hot through the centre, with bubbling filling rather than a cool, watery cavity.
