Categories: italian, mushrooms, pie
Ingredients
- ·4 tbsp olive oil
- ·700 g selection of fresh wild mushrooms, quartered
- ·4 shallots, finely chopped
- ·4 cloves garlic, chopped
- ·salt and pepper
- ·1 tbsp Italian Rub
- ·50 ml balsamic vinegar
- ·150 ml dry white wine
- ·200 ml crème fraîche
- Topping:
- ·40 g fresh breadcrumbs
- ·40 g Parmesan, grated
- ·25 g Gruyere, grated
- ·2 tbsp Italian Rub
Directions
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To prepare the topping, combine all the ingredients in a bowl and season with salt. Set aside.
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Heat the olive oil in a large pan over medium-high heat. Gently sauté the mushrooms for 3 minutes. Add the shallots, garlic, salt, pepper and Italian Rub and sauté for another 3 minutes. Add the vinegar and cook until reduced by half. Remove the mushrooms with a slotted spoon and place in a bowl.
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Reduce the heat and add the wine and cream fraîche to the juices in the pan. Heat gently without allowing the sauce to boil, for about 5 minutes until thickened. Season in necessary and return the mushrooms to the pan.
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Preheat the grill. Pour the mushrooms in an ovenproof dish and sprinkle with the crumb mixture. Grill for 5 minutes until crispy and golden. Serve with a rocket salad.