Morels Au Gratin
Recipe
Veg HT
HD 35mins
Serves 4
Hot
Vegetarian Alcohol Wild Fungi Spring Season Hors d'oeuvre Starter Appetizer
Eggless
Ingredients
3 tbsp Butter
3 Shallots, finely chopped
2 Garlic Cloves, crushed
225g/8oz Fresh Morel Mushrooms, cleaned, dried and halved lengthways
120ml/4fl.oz. Medium Sweet Sherry
240ml/8fl.oz. Double Cream
50g/2oz Finely Grated Cheddar Cheese
Instructions
1. Melt the butter in a large frying pan, add the shallots and garlic and sauté
for 5 minutes over a medium-high heat, stirring from time to time
2. Add the mushrooms and continue to cook for 5 minutes, stirring frequently,
until the juices released by the mushrooms have evaporated.
3. Increase the heat to high, add the sherry, bring to the boil and continue to
boil for 3-4 minutes until the sherry has reduced by about half.
4. Add the cream and boil for 4-5 minutes, stirring from time to time, until
sauce thickens and coats the mushrooms. Preheat the grill to very high.
5. Transfer the mushroom mixture to a shallow heatproof baking dish, sprinkle
the top evenly with the cheese and grill until the cheese is golden brown and
bubbling.
Serve immediately with crusty bread.
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