Wednesday, January 3, 2007

Ramequin Forestiere, from Clio

Ramequin Forestiere, from Clio
(cheese and mushroom entrée)

1c finely minced fresh mushrooms (i.e. -- 1 lb. portobellos)
1T butter & 1 t cooking oil
1T minced shallot
1T flour
4 T heavy cream
salt and pepper

Sauté mushrooms in hot butter and oil with shallots for 5 minutes stirring until mushroom pieces separate. Lower heat, sprinkle in flour and stir for a minute to cook flour. Remove from heat, pour in cream and stir over med. heat until cream has thickened. Season with salt and pepper and set aside.

Ramequin mixture:
Heavy bottomed 2 1/2 qt. saucepan
1/2 c flour
2 c cold milk
3 1/2T butter
1/2 t salt
1/8 t pepper
speck of nutmeg
4 eggs
1 1/3 c. coarsely grated Swiss cheese
11/2-2 qt buttered dish
1T butter

Place flour in saucepan and gradually beat in milk with a wire whisk. Stir slowly and constantly over mod-hi heat; beat in butter, seasonings, and one by one the eggs. Then beat in 1cup of cheese.
Turn half the mixture into buttered dish, spread the mushrooms on top and cover with the rest of the mixture. Sprinkle on the remaining 1/2 of cheese and distribute the T of butter over the cheese (set aside or refrigerate until ready to bake)
Preheat oven to 400 – bake in upper 1/3 of oven for about 25 minutes - longer if refrigerated. Done when puffed or double in height and browned. Serve immediately with chips, crackers or alone.

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