2 lb assorted fresh wild mushrooms, brushed clean and sliced
1/2 cup dry Porcini mushrooms
1 large Spanish onion, sliced into thin quarter-rounds
1 cup sour cream
1 cup whole milk, warmed and kept hot
pinch of nutmeg
1 tbsp all-purpose flour
pinch of fennel seeds
1/2 lb Gruyere cheese, shredded
3 tbsp unsalted butter
4 tbsp vegetable oil
salt and pepper to tastemeasures conversion [+]
Add enough boiling water to dry Porcini to barely cover them. Cover the container and let stand for at least 30 minutes.
Make bechamel sauce by warming 1 tbsp butter over very low heat; once the butter is completely melted and begins to bubble, quickly sift the flour over it. Stir the mixture with a wooden spoon constantly, taking care that the flour does not burn. Once the mixture has become a deep golden color, remove from heat and add milk in a thin stream, whisking vigorously to prevent clumps. Cover and let stand for 5 minutes. At the end of the 5-minute period, whisk lightly. The sauce should have thickened to a consistency of a rich cream. If too thick, whisk in a little more hot milk. Add nutmeg and season with salt. Cover and set aside.
Warm 1 tbsp and 2 tbsp vegetable oil in a large, deep skillet. Add mushrooms and saute on high heat, stirring, until the mushrooms are browned, about 10 minutes. Strain the liquid from the dry Porcini into the skillet; discard the dry mushrooms. Continue cooking, stirring from time to time, until the mushrooms have absorbed most of the liquid. Remove the mushrooms from the skillet and set aside.
Wipe the skillet dry and return to heat; add 1 tbsp butter and 2 tbsp vegetable oil. Add the onions and saute over low heat, stirring from time to time, until the onions have decreased in volume and caramelized evenly. (This takes anywhere from 45 minutes to 1 hour, so be patient!)
Return the mushrooms to the skillet. Wisk together sour cream and bechamel sauce, and add the mixture to the skillet. Season with salt and pepper and add fennel seeds. Stir and cook, covered, over low heat for 15 minutes.
Preheat the oven. Distribute the stew evenly among individual mini-crocks or ramekins (but mini-crocks are best). Top with Gruyere cheese and broil, uncovered, until the cheese has melted and formed a deep yellow crust with brownish blisters.
Julien is typically served as a hot appetizer dish.
RediscaRecipe category: Appetizers > Mushrooms