Behind the Recipes
Mushrooms Gratinee by D'Artagnan
Makes 4 servings
INGREDIENTS:
Ingredients:
1 lb. crganic Chef's mix mushrooms
2 tablespoons butter
1 French baguette, sliced
For the Gratinee:
3 large egg yolks
1 stick unsalted butter melted
2 tablespoons lemon juice
salt and pepper
Grated parmesan
PREPARATION:
Mushrooms:
Turn on oven broiler. Trim and rinse the mushrooms and then coarsely chop. Over medium heat melt the 2 Tablespoons butter in a pan, add the mushrooms and sauté until tender and just starting to take on some color. Remove from heat and spoon onto the baguette slices.
Gratinée:
Place the egg yolks, lemon juice and a pinch of salt and pepper in a blender. Pulse to mix ingredients. Then, with the blender running, very slowly dribble in the melted butter. When all of the butter has been added, turn off the blender and correct the seasoning.
Place a dollop of the gratinée mixture on top of the sautéed mushrooms and then sprinkle with the grated Parmesan. Run under the broiler until golden brown and delicious. Serve immediately.
Recipe courtesy of D'Artagnan
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