in France

Porcini mushroom and nectarine gratin

updated

Spread the love

Ingredients for 4 servings:

  • 400 g porcini mushrooms
  • 2 nectarines
  • 2 tbsp pine nuts, roasted
  • 2 tbsp tarragon, fresh
  • 200 ml cream
  • salt and pepper
  • 100 g Parmesan, young (must not be too dry)
  • oil
  • possibly cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small starter for 4 people

Preheat oven to 200°C. Slice the porcini mushrooms not too thinly and fry in a little oil. Peel the nectarines and cut into wedges or bite-sized pieces. Divide both between 4 small baking dishes. Sprinkle with pine nuts and tarragon. Bring the cream to a boil in the mushroom frying pan and season with salt and pepper. Reduce and thicken with starch if necessary (the sauce should be slightly creamy). Pour the sauce over the mushroom mixture and sprinkle with finely grated Parmesan cheese. Bake for approx. 15-20 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mediterranean stuffed beef fillet

Uschi's tomato soup with cream cheese and garden herbs