TOOMAY: tarragon creamed mushroom side dish

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Tarragon Creamed Mushrooms au Gratin

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushroom

1 cup boiling water

1 teaspoon unsalted butter -- to coat baking dish

1 tablespoon unsalted butter -- for sauteing

1 tablespoon unsalted butter -- for roux

1 pound button mushroom

1 tablespoon unbleached all-purpose flour

1/2 teaspoon dried tarragon

2 tablespoons heavy cream

1/8 teaspoon salt

black pepper -- several grinds

1 tablespoon fresh lemon juice

1/4 cup fine dry breadcrumbs

 

1. Place porcini mushrooms in a bowl or saucepan and pour 1 cup boiling water

over them. Cover the bowl and set aside for 30 minutes.

 

2. Meanwhile, lightly rub four individual au gratin dishes with 1/4 tsp butter

each. Set aside.

 

3. Brush or wipe any visible dirt from the button mushrooms and quarter them to

create wedges. Set aside.

 

4. Lift the porcini mushrooms out of their soaking liquid, reserving the liquid.

Squeeze the mushrooms gently so their juice drips back into the soaking liquid.

Finely dice the mushrooms and set them aside. Strain the soaking liquid through

a paper coffee filter and set aside.

 

5. Melt the butter for sauteing over medium heat in a skillet. Before it browns,

add the button and porcini mushrooms and stir to coat with the butter. Saute

about 5 minutes, stirring occasionally, until the mushrooms begin to brown and

release a little of their juice. Use a slotted spoon to transfer the mushrooms

to the buttered dishes.

 

6. Melt the remaining butter in the skillet over low heat. Add the flour and

tarragon and stir with a wooden spoon or wire whisk to incorporate it into the

butter. Cook about 30 seconds, stirring constantly, to brown the flour a little.

Add about half the mushroom soaking liquid and whisk continuously until the

sauce has begun to thicken, then whisk in the remaining liquid and the cream,

salt and pepper. Cook over medium heat, whisking frequently, until the sauce is

thick, about 7 minutes. Remove from the heat and stir in the lemon juice.

 

7. Pour the sauce evenly over the mushrooms. Top evenly with the bread crumbs.

BAKE in a preheated oven set at 375F for about 20 minutes, until the bread

crumbs are lightly browned. Serve hot.

 

 

VARIATION:

replacing full fat cream with half and half with reduce each serving 2 grams of

fat: 141 Calories; 8g Fat (49.4% calories from fat)

 

Description:

" button mushrooms and dried porcini "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 157 Calories; 10g Fat (54.7% calories

from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol;

135mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 Fat.

 

NOTES : You may prepare the dish several hours ahead of time and hold it in the

refrigerator but bring it to room temperature before baking it. We give

instructions for using individual au gratin dishes but you can also use one

larger au gratin or casserole dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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