Here we have some delicate champignon muffins with cream and two cheeses: the Dutch cheese & the Parmesan cheese. And a delicious creamy cup makes that snack look like a tasty dessert!
Note! To start with, let me tell you that the champignon cupcakes have a difference in texture from the salmon ones. The ones with champignons are tenderer and a little bit moist (despite the fact that the mushrooms "evaporate" completely). The calculation in the recipe let you cook 8 muffins with rich creamy caps.
So let's get it started.
- Wash the champignons, peel them. Cut a little less than average, send it to the pan; add the vegetable oil quite a bit, close the lid and stew for 5 to 7 minutes.
- Add finely chopped onion, cream, sour cream, stir and simmer until the liquid has completely evaporated. At the end, add salt and pepper and send to cool.
- For the muffins, chop two types of cheese, and finely chop the green onions. From the total mass of the mushroom mixture, take 130 g (4.60 oz) and chop a little more with a knife.
- Sift the flour, the baking powder and the baking soda into a separate container, and mix.
- Place the eggs, the buttermilk and the vegetable oil in the mixer bowl; whisk for 1 to 2 minutes at a maximum speed.
- Switch the mixer to the medium speed, and add a dry mixture, and then - both cheeses, green onions and champignons. Whisk it well.
- Fill the molds by 2/3 and bake at 165-170C (329 to 338F) using the “convection” mode for 25 to 30 minutes. Cool the muffins down and leave them to stabilize for 3 to 4 hours.
- To make the creamy champignon caps, grind 120 g (4.25 oz) of the stewed champignons with a blender. Whip the curd cheese and the cream, add some salt and pepper. Finally, mix the curd mass with the stewed champignons.
Assemble the cupcakes.