Le Gruyère AOP stuffed sage leaves

30' 10'

Have you ever eaten stuffed sage leaves? Neither have I until recently, but this is really worth trying! I was surprised that this is not really known yet. The flavours created by frying the sage leaves, combined with the creamy spicy filling encased in a crunchy breading, make for a real treat.

One of my favourite aromas and childhood memories is the smell of sage. We used to play and romp around in the garden and pick up this wonderful scent every now and then. We also liked to eat it directly from the bush, and the strong aroma tickled our noses. To this day, sage is one of my favourite herbs in the kitchen, but I use it far too rarely in my opinion. So I am all the more pleased to share this recipe and showcase the diversity of this herb.

Sage has a distinctive aroma due to the essential oils it contains. It is very healthy and is often used in medicines or home remedies.

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Le Gruyère AOP Duxelles

  • 300 g
    button mushrooms
  • 20 g
    butter
  • 50 g
    shallots
  • 5 g
    garlic
  • 5 g
    of thyme
  • 30 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 1 pinches
    nutmeg

Sage leaves

  • 50 g
    egg whites
  • 32 sheets
    of sage

Bread

  • 150 g
    whole eggs
  • 50 g
    flour
  • 150 g
    breadcrumbs
  • 5 dl
    of frying oil
  • 20 g
    Gruyère AOP

Preparation

Le Gruyère AOP Duxelles

  1. Very finely chop the mushrooms, separately finely chop the shallots, garlic and thyme.
  2. Sauté the shallots, garlic and thyme in butter and add the mushrooms.
  3. Sauté until the mushrooms are brown and do not draw water. The mixture should be dry.
  4. Mix with salt, pepper and nutmeg and add grated Le Gruyère AOP.

Sage leaves

  1. Always place two sage leaves of the same size on top of each other. If necessary, use kitchen scissors.
  2. Brush the inside of each of the sage leaves with egg white.
  3. Fill with the Le Gruyère Duxelles mixture, making sure that the edges are well sealed by the egg white.
  4. Place in the freezer for 2 hours so that the leaves can be breaded later on.

Bread

  1. Mix eggs and place in a bowl.
  2. Add the grated Le Gruyère AOP to the breadcrumbs.
  3. Flour in the frozen sage leaves first, then in the egg mixture and finally in the breadcrumbs. Press gently and leave in the breadcrumbs for a few minutes so that the breadcrumbs stick nicely.
  4. Fry the leaves in oil at 170°C until golden brown, drain well on paper and enjoy lukewarm.

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