Morel And Truffle Gratinee Recipe - Cooking Index
Morel And Truffle Gratinee Recipe - Cooking Index
This really is an excellent recipe. It's important to keep this in mind for one very important reason: It's difficult to improve on morels. Many of the world's best chefs insist that they're most delicious when sauteed in butter with salt and pepper. They have a delicate, subtle flavor that can easily get lost when combined with other ingredients. That being said, I repeat: This really is an excellent recipe. Sometimes it's fun to do more with morels than saute them. This is an excellent recipe with prime rib. Try a good French Beaujolais to make it perfect.
Type: Vegetables| 2 tablespoons | 30ml | Unsalted butter - plus |
| 1 teaspoon | 5ml | Unsalted butter |
| 1 lb | 454g / 16oz | Fresh morels - cleaned, trimmed, |
| And chopped | ||
| 1/4 cup | 23g / 0.8oz | Minced shallots |
| 2 teaspoons | 10ml | Chopped garlic |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 36g / 1.3oz | Fine dried bread crumbs |
| 1/4 cup | 59ml | Grated fresh Parmesan |
| White truffle oil - to taste | ||
| 12 | Fresh morels - cleaned (large) | |
| Hollandaise Sauce | ||
| 4 | Egg yolks | |
| = (try to get good fresh eggs) | ||
| Juice of 1 lemon | ||
| 12 oz | 340g | Clarified butter - warm |
| 1 | Tabasco - (to 2) - or to taste | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste |
Preheat the oven to 375 degrees. Butter a medium=sized gratin dish with the teaspoon of butter. Combine the morels, shallots and garlic in a food processor and pulse several times to chop coarsely. Place a large saute pan over medium heat and melt the remaining butter. Add the processed mushroom mixture and season with salt and pepper. Saute for two or three minutes, then remove from the heat. Stir in the bread crumbs and the parmesan. Season to taste with truffle oil. Cool completely.
Make a small slit on one side of each of the large whole morels. Stuff each mushroom with about two teaspoons of the stuffing. Press the edges of the mushrooms together to seal them. Once they're all stuffed, place the morels in the gratin dish. Pour the Hollandaise Sauce over the top. Bake in the oven until the top is golden brown, about 12 minutes. Remove from the oven and garnish with chives.
Hollandaise Sauce: Place the top of a double boiler over barely simmering water. Whisk the egg yolks together with the lemon juice until they turn a pale yellow and start to foam. Drizzle the butter into the mixture in a thin stream, whisking constantly. The sauce will emulsify. Season to taste with the Tabasco, salt, and pepper. Keep warm in a bowl over hot (not boiling!) water. (Makes about 2 cups of scrumptious Hollandaise sauce)
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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