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Morel And Truffle Gratinee
2
1
1
2
Tablespoon Plus 1 teaspoon butter
Pound Fresh morels; chopped
/4 Cup Minced shallots
Teaspoon Chopped garlic
Salt
Freshly ground black pepper
1
1
/4 Cup Fine dried bread crumbs
/4 Cup Grated Parmigiano−Reggiano cheese
White truffle oil; to taste
1
2
1
1
2 Large Fresh morels; wiped clean
Cup Hollandaise Sauce
Fresh white truffle
Tablespoon Chopped chives
Preheat oven to 375 degrees F.
Butter a medium gratin dish with 1 teaspoon of the butter. In a food
processor, fitted with a metal blade, combine the chopped morels, shallots
and garlic. Pulse the mixture, several times to chop coarsely. In a large
saute pan, over medium heat, melt the remaining butter. Add the mushroom
mixture. Season with salt and pepper. Saute for 2 minutes. Remove from the
heat and stir in the bread crumbs and cheese. Season to taste with truffle
oil. Cool completely. Make a small slit on 1 side of each of the whole
morels. Stuff each with about 2 teaspoons of the stuffing. Press to close.
Place the stuffed morels in the prepared pan. Pour the Hollandaise Sauce
over the morels. Place on the next to the top rack in the oven. Bake until
the top is golden, about 10 to 12 minutes. Remove from the oven. Spoon the
morels onto serving plates. Garnish with shaved truffles and chives.
Yield: 4 appetizer servings
Morel And Truffle Gratinee
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