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Morels Au Gratin Recipe

Veg  HT  HD  35mins

Serves 4           Hot Vegetarian Alcohol Wild Fungi Spring Season Hors d'oeuvre Starter Appetizer Eggless

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


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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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