Creamed Morels, Mushroom Potato Gratin

A complementary side dish for the Kobe Beef Roulade

Servings: 8Preparation time: 30 minutesCooking time: 1 hourReady in: 1 hour and 15 minutes

Ingredients

Creamed Morels

• 1 lb morel mushrooms, stems removed
• 3 shallots, minced
• 3 tbs chopped, fresh thyme leaves
• Coarse sea salt and freshly ground black pepper
• 3 cups cream
• 2 tbs canola oil

Mushroom and Potato Gratin

• 1 tbs unsalted butter
• 6 potatoes, peeled and sliced thin
• 3 cups morel cream (from above)
• Coarse sea salt and freshly ground black pepper

Method

1. Heat a large skillet over medium high heat, add in the oil and allow to heat through. Add the morels to the pan and stir to coat with the oil. Continue cooking until the mushrooms begin to brown slightly. Add the minced shallots and thyme; continue to cook for 2 to 3 minutes. At this point season with salt and pepper.
2. Deglaze the pan with the white wine and allow the liquid to reduce completely. Lower the heat to low, add the cream to the pan and simmer gently for 5 to 8 minutes or until the mixture begins to thicken slightly.
3. Remove from the heat and adjust the seasoning if necessary. Set aside 12 morels and 1/2 cup of liquid. Reserve.
4. Preheat the oven to 160C/140C fan assisted/325F/gas mark3 degrees F. Butter the bottom and sides on an 8- by 8-inch casserole dish. Using your hands, grab half of the potatoes and arrange them on the bottom of the prepared casserole dish, being sure to overlap the edges of the potatoes so there are no gaps. Drizzle a bit of cream between each layer of potatoes and season with salt and pepper.
5. Continue this process until all of the potatoes and cream are used up.
6. Cover the pan tightly with aluminum foil and bake until the potatoes are tender all of the way through, about 45 minutes. Remove the foil the last 10 to 15 minutes of cooking to brown the top of the gratin.
7. Allow the gratin to cool and set for about 10 to 15 minutes to ensure that the layers will stay together once you cut it. For a nice clean cut, fill a large heatproof glass with hot water and stick your knife in the water for 2 minutes. Dry off the hot knife and carefully make two cuts lengthwise and two crosswise to give you nine gratin squares. Use a thin spatula to carefully remove the portions for plating.
8. This recipe will leave you with left over gratin. This can be easily reheated in a covered dish.
9. Place a square of mushroom and potato gratin on four small dishes. On separate small plates, place a spoon full of the morel cream, and swirl lightly with the back of the spoon to form a circle. Shingle three slices of roulade over the sauce and season with salt and pepper. Spoon a few creamed morels on top of the edge of the beef, letting some of the mushrooms tumble onto the plate. Drizzle red wine sauce around the beef.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.