Morel + Local Mushroom Gratin Recipe
Mushroom-Madeira cream shooter with white truffle foam
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Ingredients
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Mushroom Gratin
White Truffle Foam
Method
Mushroom Gratin Preparation
- 1
Rehydrate Morel Mushrooms
Soak the dried morel mushrooms in warm water for about 30 minutes until they are fully rehydrated. Drain and chop them coarsely.
- 2
Sauté the Ingredients
In a large skillet, melt a tablespoon of butter over medium heat. Add minced shallots and garlic, and sauté until translucent. Add the chopped local mushrooms and rehydrated morel mushrooms. Cook until the mushrooms are tender and any liquid has evaporated.
- 3
Add Madeira and Cream
Pour in the Madeira wine, and let it simmer until reduced by half. Add the heavy cream, salt, pepper, and fresh thyme. Cook for a few more minutes until the mixture thickens slightly.
- 4
Bake the Gratin
Transfer the mushroom mixture to a baking dish. Sprinkle the grated Parmesan cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
White Truffle Foam Preparation
- 5
Prepare the Truffle Foam
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the white truffle oil and salt. Use an immersion blender to froth the cream until it becomes light and foamy.
