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P*DE*Q with Mushroom Duxelles and Mornay
P*DE*Q with Mushroom Duxelles and Mornay

P*DE*Q with Mushroom Duxelles and Mornay

Posted by alisamanjarrez on Nov 01, 2011

Ingredients

For Duxells

  • 1 lb Crimini or White Button Mushrooms, minced
  • 3 tbls Unsalted Butter
  • 1 tsp White Truffle Oil
  • ¼ cup Heavy Cream
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper

For Mornay Sauce

  • 1 ½ cup Whole Milk
  • 1 ½ cup Beef Stock 
  • 5 tbls Unsalted Butter
  • 6 tbls Butter
  • 1 oz. Grated Gruyer Cheese
  • ½ tsp Kosher Salt
  • Pinch White Pepper
  • Pinch Freshly Grated Nutmeg

 

Instructions

For Duxells

Heat butter in a medium sauté pan over medium-high heat until foam subsides.  Add mushrooms and sauté until browned and any liquid released is evaporated.  Stir in cream, salt and pepper and cook until the cream is absorbed by the mushrooms.  Keep warm.

For Mornay Sauce

Melt butter in a 2-quart sauce pan over medium-low heat.  Add flour and whisk for 3 minutes until blonde rue is formed.   Whisk in milk and stock and bring to a boil.  Reduce heat to low and gently simmer for 10 minutes while occasionally stirring. Remove from heat and whisk Gruyer into sauce until fully incorporated.  Add salt, pepper and nutmeg.

Assemble

Spoon Duxelle mixture into the P*DE*Q and top with Mornay Sauce.  Garnish with fresh chopped parsley.

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