- 1 finely chopped shallot
- 1 finely chopped garlic
- 2 tablespoons butter
- 300 grams Porcini mushroom
- 250 milliliters Red wine
- 400 milliliters Whipped cream
- 4 tablespoons chopped parsley
- freshly ground peppers
- 80 grams Toasted bread crumb
- 50 grams grated Parmesan
- 50 grams Gruyere
- 2 tablespoons chopped thyme
- 4 tablespoons melted butter
Sauté the shallots and garlic in some butter. Trim and dice the mushrooms and add to the pan about 5 minutes into cooking. Sauté together and then remove from the pan.
Deglaze with the red wine and let it reduce down by half. Add the cream and reduce down by half again.
Return the mushrooms to the pan along with 2 tablespoons of parsley. Season with salt and pepper.
For the crust, mix the breadcrumbs with the cheese, Parmesan cheese, remaining herbs and melted butter.
Distribute the mushroom mixture into 4 ovenproof ramekins and top with the breadcrumb mixture.
Cook under a preheated broiler for 10-12 minutes until golden brown.