Categories: italian, mushrooms, pie

Ingredients

• ·4 tbsp olive oil
• ·700 g selection of fresh wild mushrooms, quartered
• ·4 shallots, finely chopped
• ·4 cloves garlic, chopped
• ·salt and pepper
• ·1 tbsp Italian Rub
• ·50 ml balsamic vinegar
• ·150 ml dry white wine
• ·200 ml crème fraîche
• Topping:
• ·40 g fresh breadcrumbs
• ·40 g Parmesan, grated
• ·25 g Gruyere, grated
• ·2 tbsp Italian Rub

Directions

1. To prepare the topping, combine all the ingredients in a bowl and season with salt. Set aside.

2. Heat the olive oil in a large pan over medium-high heat. Gently sauté the mushrooms for 3 minutes. Add the shallots, garlic, salt, pepper and Italian Rub and sauté for another 3 minutes. Add the vinegar and cook until reduced by half. Remove the mushrooms with a slotted spoon and place in a bowl.

3. Reduce the heat and add the wine and cream fraîche to the juices in the pan. Heat gently without allowing the sauce to boil, for about 5 minutes until thickened. Season in necessary and return the mushrooms to the pan.

4. Preheat the grill. Pour the mushrooms in an ovenproof dish and sprinkle with the crumb mixture. Grill for 5 minutes until crispy and golden. Serve with a rocket salad.

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