MUSHROOMS GRATINEE

By BobD

Ingredients

• 1 lb Organic Chef’s Mix Mushrooms (Honshemejii, Hen of the Woods, Trumpet Royal, and/or White Beech)
• • 2 tablespoon butter
• • 1 French Baguette sliced
• For the Gratinee
• • 3 large egg yolks
• • 1 stick unsalted butter melted
• • 2 tablespoon lemon juice
• • Salt and pepper
• • Grated parmesan

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Turn on oven broiler. Trim and rinse the mushrooms and then coarsely chop. Over medium heat melt the 2 Tbs 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.

2. Make the gratinée - place the 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.

3. 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.