www.luciesfarm.com
Scottish | Kobe Beef
Creamed Morels, Mushroom Potato Gratin
By
Dec 2, 2004 - 5:35:00 PM
Creamed Morels, Mushroom Potato Gratin |
|
|
A complementary side dish for the Kobe Beef Roulade |
|
Creamed Morels |
|
1 lb |
|
morel mushrooms, stems removed |
|
3 |
|
shallots, minced |
|
3 tbs |
|
chopped, fresh thyme leaves |
|
|
|
Coarse sea salt and freshly ground black pepper |
|
3 cups |
|
cream |
|
2 tbs |
|
canola oil |
|
Mushroom and Potato Gratin |
|
1 tbs |
|
unsalted butter |
|
6 |
|
potatoes, peeled and sliced thin |
|
3 cups |
|
morel cream (from above) |
|
|
|
Coarse sea salt and freshly ground black pepper |
| | |
|
Creamed Morels |
- Heat a large skillet over medium high heat, add in the oil and allow to heat through. Add the morels to the pan and stir to coat with the oil. Continue cooking until the mushrooms begin to brown slightly. Add the minced shallots and thyme; continue to cook for 2 to 3 minutes. At this point season with salt and pepper.
|
- Deglaze the pan with the white wine and allow the liquid to reduce completely. Lower the heat to low, add the cream to the pan and simmer gently for 5 to 8 minutes or until the mixture begins to thicken slightly.
|
- Remove from the heat and adjust the seasoning if necessary. Set aside 12 morels and 1/2 cup of liquid. Reserve.
|
Mushroom and Potato Gratin |
- Preheat the oven to 160C/140C fan assisted/325F/gas mark3 degrees F. Butter the bottom and sides on an 8- by 8-inch casserole dish. Using your hands, grab half of the potatoes and arrange them on the bottom of the prepared casserole dish, being sure to overlap the edges of the potatoes so there are no gaps. Drizzle a bit of cream between each layer of potatoes and season with salt and pepper.
|
- Continue this process until all of the potatoes and cream are used up.
|
- Cover the pan tightly with aluminum foil and bake until the potatoes are tender all of the way through, about 45 minutes. Remove the foil the last 10 to 15 minutes of cooking to brown the top of the gratin.
|
- Allow the gratin to cool and set for about 10 to 15 minutes to ensure that the layers will stay together once you cut it. For a nice clean cut, fill a large heatproof glass with hot water and stick your knife in the water for 2 minutes. Dry off the hot knife and carefully make two cuts lengthwise and two crosswise to give you nine gratin squares. Use a thin spatula to carefully remove the portions for plating.
|
- This recipe will leave you with left over gratin. This can be easily reheated in a covered dish.
|
Putting It All Together |
Place a square of mushroom and potato gratin on four small dishes. On separate small plates, place a spoon full of the morel cream, and swirl lightly with the back of the spoon to form a circle. Shingle three slices of roulade over the sauce and season with salt and pepper. Spoon a few creamed morels on top of the edge of the beef, letting some of the mushrooms tumble onto the plate. Drizzle red wine sauce around the beef. | |
|
Servings: 8 |
Preparation time: 30 minutes |
Cooking time: 1 hour |
Ready in: 1 hour and 15 minutes |
|
Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
|
|
|
| |
|
|
|
|
|
Amount Per Serving |
|
|
|
Calories |
|
302.24 |
|
Calories From Fat (53%) |
|
161.13 |
|
|
|
% Daily Value |
Total Fat 21.78g |
|
34% |
|
Saturated Fat 11.55g |
|
58% |
|
Monounsaturated Fat 7.05g |
|
|
|
Polyunsaturated Fat 1.82g |
|
|
|
Trans Fatty Acids 0.00g |
|
|
|
Cholesterol 65.21mg |
|
22% |
|
Sodium 25.09mg |
|
1% |
|
Potassium 593.93mg |
|
17% |
|
Carbohydrates 24.99g |
|
8% |
|
Dietary Fiber 2.63g |
|
11% |
|
Sugar 0.91g |
|
|
|
Sugar Alcohols 0.00g |
|
|
|
Net Carbohydrates 22.37g |
|
|
|
Protein 3.99g |
|
8% |
|
Vitamin A 793.53IU |
|
16% |
|
Vitamin C 11.49mg |
|
19% |
|
Calcium 45.52mg |
|
5% |
|
Iron 1.23mg |
|
7% |
|
Vitamin D 23.30IU |
|
6% |
|
Thiamin 0.17mg |
|
11% |
|
Riboflavin 0.33mg |
|
19% |
|
Niacin 3.70mg |
|
19% |
|
Vitamin B6 0.35mg |
|
17% |
|
Folate 24.60µg |
|
6% |
|
Vitamin B12 0.08µg |
|
1% |
|
Pantothenic Acid 0.65mg |
|
6% |
|
Phosphorus 71.91mg |
|
7% |
|
Magnesium 25.65mg |
|
6% |
|
Zinc 0.82mg |
|
5% |
|
Copper 0.18mg |
|
9% |
|
Manganese 0.17mg |
|
8% |
|
Selenium 0.59µg |
|
1% |
|
Alcohol 0.00g |
|
|
|
Caffeine 0.00mg |
|
|
|
Water 108.19g |
|
|
| | |
|
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
|
|
|
|
Copyright © 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
|