Mushroom Parmentier

¡Tiempo de Recomendación Culinaria!

Llevaba tanto queriendo publicar una buena receta y no había tenido oportunidad. Hoy les quiero compartir: "Mushroom Parmentier". Como ahorita estoy viviendo en Francia he estado experimentando algo de cocina francesa. Esta es una sencilla receta francesa que hicimos hace unos días y que les digo... nos dejó encantados! Más que nada por su facilidad y sabor. 

Les compartiré la receta en inglés porque es exactamente como nosotros la encontramos (la mejor que pudimos encontrar de hecho) y si la siguen al pie de la letra verán que los resultados son excelentes. Probablemente sea complicado para algunos conseguir el queso "comte" y utilizarán gruyere, pero si lo encuentran de verdad que le da una textura y sabor al puré de papa muy especial. 

El crédito de la receta va para la página: http://www.foodnetwork.ca


Enjoy and ¡Bon Appetit!  

Ingredients

Mushrooms

• 2 pounds mushrooms
• 3 tablespoons butter
• 2 tablespoons olive oil, more as needed
• 1 large red onion, chopped
• 3 cloves garlic
• A handful of chopped fresh thyme leaves
• 1/2 cup red wine
• 1/2 cup vegetable stock or water
• Salt and pepper
• 1 tablespoon flour
• A handful chopped fresh parsley

Potato Topping

• 6 medium floury potatoes, such as Yukon gold
• 2 to 4 tablespoons butter
• 1/4 cup milk
• Salt and pepper
• 4 ounces Comté or gruyere cheese, cut into very fine dice
• 2 tablespoons Parmesan cheese

Directions

Mushrooms

1. Clean and quarter the mushrooms. Heat just two tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until cooked and golden. Remove. Heat the other spoonful of olive oil (adding more if you need it) and sauté the onion until soft. Add the garlic for one minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, the thyme, and the mushrooms, season with salt and pepper, and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir through the parsley. Spoon the mixture into a gratin dish.

Potato Topping

1. Steam the potatoes in a covered saucepan with about an inch-2.5-cm water in the bottom, until very tender. Mash with the butter and milk until very smooth, adding more milk if needed. Season with salt and pepper. Stir through the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon.) Sprinkle over the Parmesan.
2. Heat the oven to 425°F/220°C. Bake the gratin until bubbling hot and golden on top, about 15 minutes.

Roberto Mora