Recipe by Luke Jefford
If a French thermidor, swiss fondue & a Dorset forager had a baby, this would be its offspring. Properly indulgent sharing meal using the seasonal St. George’s mushroom. We paired it with some toasted German rye bread and a couple of glasses of white wine.
Ingredients
4 Medium brown onions (small dice)
4 Cloves garlic (minced)
20cl Brandy
300ml Whole milk
500ml Double cream
1 Tsp Dried thyme
1 Tbsp Cracked pepper
800g St. Georges (sliced)
2 Tsp Dijon mustard
Handful of Chopped tarragon
Knob of butter
250g Gruyere cheese (grated)
Method
Step 1
Sweat down onions, garlic and pinch of salt in a pan until translucent. Add in brandy and cook on a high heat until the onions have soaked up all the brandy.
Step 2
Add in milk, cream, tarragon, thyme, pepper & nutmeg and turn down to a slow simmer. Leave for 15 minutes for those flavours to infuse.
Step 3
Meanwhile cook off your mushrooms in a separate pan with some vegetable oil & large pinch table salt. You may find that the mushrooms give off a lot of water. If they do, quickly strain and return to the pan with a little more oil.
Step 4
Once the mushrooms have some nice colour add them to your cream mixture and again leave to infuse for 15 minutes.
Step 5
Add in the Gruyere cheese and a knob of butter and fold through your mixture until fully combined. Transfer to a bowl, top with truffle oil & It’s ready to serve with some toasted bread of your choice!
