MUSHROOM JULIENNE

MUSHROOM JULIENNE image

Yield 4

Number Of Ingredients 17

1/2 stick unsalted butter
2 small onions, finely chopped
2 pounds of fresh white mushrooms, wiped clean and coarsely chopped
1 1/2 Tbsp dry vermouth
2/3 cup of sour cream
3/4 cup Bechamel Sauce
1/3 cup finely chopped chives
Generouse pinch of freshly grated nutmeg
1/2 teaspoon dried fennel seeds
Salt and white pepper
3/4 cup grated Gruyere cheese
Bechamel Sauce
3 Tbsp unsalted butter
3 Tbsp all purpose flour
1 1/2 cup milk, hot
Salt and white pepper to taste
Pinch of freshly grated nutmeg

Steps:

- In a large heavy skillet, melt the butter over med heat. Saute onions, stirring occassionally, until they begin to color, 8 min - Add mushrooms and saute, stirring, until they begin to thro off their liquid, Turn up the heat up to high and cook, stirring often, until the liquid is absorbed, 15 min - Continue to cook the mushrooms over high heat until nicely browned, about 3 min - Stir in vermouth and cook for 3 min - Preheat oven F425F - Turn the heat down to low and stir in the sour cream, 1/2 cup of bechamel, the chives, nutmeg, fennel seeds, and salt and pepper. Mix well. Allow the mixture to heat for 3 minutes. - Use muffin baking form and spread about a table spoon of the remaining bechamel on the top of each portion and sprinkle liberally with Gruyere cheese. - Bake 15 minutes, until bubbly and the tops are well browned. Bechamel Sauce - Melt butter in a heavy saucepan over low heat, add flour and cook stirring for 3 min, - Remove the pan from the heat and add the milk, whisking vigouresly until the mixture is thick and smooth - Return the pan to the heat and simmer the sauce until thickened, about 10 min. Season with salt, pepper, and nutmeg. - Makes 1 3/4 cups.