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Small mushroom gratin

updated

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 4 stalk(s) Celery, finely chopped
  • 600 g mixed mushrooms, cut into pieces
  • ½ dl vermouth (Noilly Prat), alternatively white wine
  • 2 dl cream
  • 4 tbsp parsley, finely chopped
  • Salt
  • black pepper
  • 8 cherry tomatoes, halved
  • 4 tbsp cheese (Gruyère)
  • some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the clarified butter and sauté the shallots and celery, then add the mushrooms. Cook over high heat for 2-3 minutes, stirring occasionally. Deglaze with the Noilly Prat and reduce the liquid. Add the cream and parsley, season well, and simmer gently until the cream thickens. Lightly butter 4 small gratin dishes, fill with the mushroom mixture, place 4 tomato halves in each, and sprinkle with cheese. Bake in an oven preheated to 200°C (fan grill) on the middle rack for about 10 minutes.

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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.

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