Gnocchi (the traditional french dish) can be prepared many ways. Ours is Gnocchi with Mushroom Sauce. This dish is featured in Show #111 along with the basic recipes for making the French Style Gnocchi and a great Mushroom Sauce (essence).
Ingredients:
4 oz crimini mushrooms, trim, cut into wedges,
4 oz porcini or chanterelle mushrooms, trim, cut into wedges
4 oz shiitake, trim, cut into wedges
4 oz button mushrooms, trim, cut into wedges
4 oz oyster mushrooms trim, cut into wedges
1 tablespoon evcp olive oil
1 shallot, peeled & chopped
1 tbsp roasted garlic puree, see recipe
4 oz. semi sweet Michigan white wine
2 oz creme fraiche or sour cream
1 tbsp unsalted butter
1 tbsp grated 20 month aged stravecchio parmesan, or comparable
1/4 teaspoon fresh sage
french sea salt, to taste
cracked black pepper, to taste
1 -2 qts mushroom stock, see recipe
1 pound gnocchi, see recipe
mushroom essence, see recipe
Method:
Saute the mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add the michigan wine and reduce to half. Add the mushroom stock and bring to boil. Add mushrooms and creme fraiche and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
One Comment
I am trying to locate the name of the farm that sold logs seeded with mushroom spores that you could put in any cool damp dark place
Post a Comment