Wild Mushroom Gratin in Pastry Cups
Ingredients
- 2 Large Portobello Mushrooms (cleaned and finely diced)
- ½ cup Cremini Mushrooms (cleaned and finely diced)
- ½ cup Shitake Mushrooms (cleaned and finely diced)
- ¼ stick Butter
- 3 tbsp Olive Oil
- 2 Finely Diced Shallots
- 2 cloves Minced Garlic
- 3 tbsp Flour
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Sherry
- ½ cup Vegetable Stock
- ½ cup Heavy Cream
- 2 tsp Chopped Tarragon
- ½ lb Grated Gruyere Cheese
- Mini Pastry Cups (readily available in most supermarkets)
Instructions
- In sauté pan place Butter, Olive Oil, Shallots and Garlic.
- When shallots are soft add Portobello Mushrooms, Cremini Mushrooms and Shitake Mushrooms and sauté for 5 minutes.
- Add Flour, Salt and Black Pepper and stir to coat and cook flour for 2 minutes.
- Add Sherry and cook for 1-2 minutes.
- Add Vegetable Stock and Heavy Cream.
- When sauce thickens at end add Tarragon and Grated Gruyere Cheese.
- Let mixture rest for 5 minutes before filling pastry cups.
