When the Missus came back home from work last night, the night was miserable with wind and rain.
As I came back a lot earlier, I decided to prepare a simple hot dish to warm her up.
I had just bought plenty of mushrooms at the supermarket and they were to come handy!
I used five of them, three shimeji varieties, one eringe, and the last maitake.
Of course you can use absolutely any kind of fresh mushrooms in that simple recipe:
There are two ways to go about this recipe:
Either you make less sauce and include only one egg white and 50 ml of fresh cream, or you use the whole ingredients like I did to avoid any wastage. In the latter case many will call this gratain an open quiche, although a recipe is slightly different!
INGREDIENTS: For 2~4 people
-Mushrooms: as much/many as you want! At least two big fistfuls.
-Butter: 50 g
-Fresh cream: 200 ml
-Salt, pepper, nutmeg: to taste
For frying the mushrooms:
-Olive oil + butter: 1 large tablespoon of each
-Shallot: 1 (chopped fine)
-Garlic: 1 clove (chopped fine)
-Fresh herbs: to taste, finely chopped (this where you can further improvise)
-Slat (a little!), pepper. Other spices are OK, but think about the whole balance!
-Preheat oven to 250 degrees Celsius.
-Separate yolks from whites.
-Drop the olive oil and butter in frypan to fry the mushrooms. on a medium fire, fry shallots and garlic until they become translucent.
-During that time, melt 50 g of butter over a small fire in a pan or frypan. Once the butter has melted, add egg yolks and keep stirring all the time to obtain a smooth sauce. Stop for a only a few seconds to drop the mushrooms into the frypan. Fry the mushrooms over a medium high fire. Toss them from time to time while you stir the egg sauce.
-Once the egg sauce has attained a smooth and creamy aspect, add the egg whites and keep stirring energically for a while. Once everything is well mixed add fresh cream and stir again. Once it is smooth, add salt, pepper and nutmeg. Mix and switch off the fire.
Fry the mushrooms until tthey have become soft and releae their juices.
Add salt, pepper and spice and stir for a few more seconds.
-Pour all the mushrooms and their juices in a flat shallow oven dish.
Pour all the egg sauce evenly over the mushrooms.
-Bake for about 10 minutes and serve hot!
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