Lucies Farm  
 
 News
 
 Meat Digest
 The History of Kobe Beef
 Kurobuta Pork
 Cooking Tips
 Kobe Beef Merchandise
 
 Recipes
 Scottish | Kobe Beef
 Goodies for Dogs
 Meals You Can Share
 Mediterranean Cuisine
 Doggie Fast Food
 Doggie Christmas
 Doggie Valentine
 
 Links
Search

Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM


Creamed Morels, Mushroom Potato Gratin
By
Dec 2, 2004 - 5:35:00 PM

Email this article
 Printer friendly page
 Page Hits: 3602
 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 24.60g   6%  
Vitamin B12 0.08g   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 0.59g   1%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 108.19g      
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
 
     

blog comments powered by Disqus

Copyright 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA

Top of Page

Latest Headlines
News
Can Pigs Swim?
Lucies Farm Dog Hotel Press Release
November 14 2004 Newsletter
Meat Digest
Japanese Beef Cuisine
Raising Wagyu Cattle in Japan
Injecting Some Science into Wagyu Breeding
Recipes
Bappy's Spice Cookies
Chicken with Black Cherry Sauce
Sausage & Tomato Pasta
Links
Lucies Farm Photo Gallery
Kobe Beef Now Available at Supermarkets in Pittsburg