Sunday, June 14, 2015

Pain Gourmet (retro)

PAIN GOURMET
Gourmetfranska

This is something for the real gourmet. Small, crispy, warm breadrolls where the crumb is substituted with the most delicious filling of shrimp and mushrooms in a fluffy white wine sauce.

6 persons

6 small round breadrolls
butter or margarine
2 shallots
10 oz mushrooms
approx 1/3 cup dry white wine
¼ cup milk
1 to 1 ¼ cups heavy cream
salt, white pepper
10 oz un-peeled shrimp, frozen are best
1 egg yolk


Sauté the finely chopped onion with sliced mushrooms in the fat until all the moisture is gone from the mushrooms. Dilute with wine, milk and cream, little by little, and let this mixture simmer until creamy on low heat. Flavour with salt and pepper, add the shrimp (just to be heated, not boil!) and last thicken with the egg yolk. Do not let the sauce boil any more.

Cut a lid off every breadroll and scoop out most of the crumb. Brush them inside and out with butter or margarine and toast until golden brown and crisp in the oven at 480F. Distribute the hot shrimp and mushroom stew in the bread bowls.

Enjoy!

Bella


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