Rice Gratin with Mushroom Sauce
Rice Gratin with Mushroom Sauce - Rice Casserole with Mushroom Sauce
Ingredients
- Ingredients
- 375 milliliters milk
- salt
- freshly ground peppers
- 1 Tbsp butter
- 75 grams Brown rice
- 2 eggs
- 2 Tbsps chopped parsley
- butter (for the pan)
- 1 Tbsp breadcrumbs
- 4 Portion forms (ramekins)
- button Mushroom (300 grams, fresh, cleaned and chopped)
- 150 milliliters dry white wine
- 250 milliliters Whipped cream
- 50 grams Sour cream
- 1 shallot (finely chopped)
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 tsps cornstarch
- In addition
- 2 Tbsps blanched Vegetables (for garnishing)
Preparation steps
Rinse rice under running water in a colander and drain.
Bring milk with a pinch of salt to a boil, add rice and cook for 45 minutes on very low heat or until rice is tender and all liquid has been absorbed. Remove from heat and cool.
Whisk egg yolks with salt and pepper, add cooled rice and parsley.
Butter ramekins and sprinkle with breadcrumbs. Spread rice mixture in ramekins.
Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until rice is golden brown.
Peel shallot and garlic, chop both. Heat butter in a pan and saute shallot and garlic until soft. Add mushrooms and saute for a few minutes. Deglaze pan with wine, add cream and creme fraiche, mix well. Season with salt and pepper.
Whisk cornstarch with a little water until smooth, add to mushroom sauce and bring to a boil, stirring.
Arrange mushroom sauce on plates and top with inverted rice gratin, garnish with blanched julienne vegetables and serve.
