CookEat Recipe
Porcini Mushroom Sformato
Finely chopped porcini cooked with butter and meat jus, bound with balsamella, Parmesan and eggs in a gently steamed mould.
Method
Steps
Step 1
Gather the ingredients: 600 g fresh edible porcini mushrooms from a reputable food supplier, avoiding very large specimens; 65 g butter: 35 g for mushrooms, 25 g for balsamella and 5 g for the mould; 10 g plain flour; 250 ml whole milk; 100 ml prepared meat jus; 5 eggs; 30 g grated Parmesan; Salt and black pepper; Hot water for the water bath.
Step 2
Trim away soil and damaged parts from the porcini, rinse briefly and dry. Use reliably identified edible mushrooms supplied for food. Chop into small pieces no larger than chickpeas, preferably about 4–6 mm.
Step 3
Melt 35 g butter in a broad pan. Add the mushrooms, salt and pepper and sauté for about 8–10 minutes. Add the meat jus and cook for another 8–10 minutes until tender and the excess liquid has reduced. Remove from the heat and let become lukewarm.
Step 4
For the balsamella, melt 25 g butter with the flour, stir until it begins to colour and add the milk gradually. Simmer for at least 5 minutes until creamy. Let become lukewarm, then combine with the cooked mushrooms, eggs and Parmesan. Do not taste after adding raw egg.
Step 5
Butter a smooth mould of about 1.3–1.5 litres with the reserved 5 g butter and add the mixture. Stand it in a deep pan with hot water halfway up its sides. Bake at 160°C for about 45–60 minutes until set and at least 74°C in the centre. Rest about 5 minutes, unmould carefully and serve hot.
Cooked it? Rate it.
Cooked 0 times