Baked and gratinated onion with Girolle mushrooms
Author: 
Recipe Type: Appetiser
Cuisine: Nordic
 
Ingredients
  • 150g hollandaise
  • 150g mornay sauce
  • 50g fermented mushroom stock
  • 50g cheese foam
  • 1g malt syrup
  • HOLLANDAISE
  • 180g Egg yolk
  • 20g Lemon juice
  • 20g White wine vinegar
  • 10g Salt
  • 380g Clarified butter
  • MORNAY SAUCE
  • 1L Milk
  • 1 Roughly chopped onion
  • 4 Bay leaves
  • 20 Peppercorns
  • 75g Butter
  • 135g Manitoba flour
  • 250g Hvagus cheese, grated
  • MUSHROOMS COOKING SAUCE
  • 4 Brunoise shallot
  • 3 Clove of garlic, microplaned
  • 480g Vin jaune
  • 240g Maderia
  • 120g Butter
  • 120g Fermented mushroom
  • 50g Chicken jus
  • 1 tbsp Whey
Instructions
  1. HOLLANDAISE
  2. -Whisk the ingredients at 80 degrees (in Thermomix)
  3. MORNAY SAUCE
  4. - Bring milk, onion, bay leaves and peppercorns to a boil
  5. - Make a roux with the butter and flour
  6. - Add the infused milk gradually, carefully whisking to a smooth paste each time
  7. - Cook out the flour, this will take about 30 minutes, and require constant whisking so as not to burn
  8. - Once thick add the cheese. Blitz in the Thermomix to remove any lumps
  9. - Keep in fridge
  10. - Heat up very gently, and whisk the Hollandaise, mornay sauce, fermented mushroom stock, cheese foam, malt syrup until combined
  11. MUSHROOMS COOKING SAUCE
  12. - Place everything but the whey in a pan
  13. - Reduce by half
  14. - Season with salt and pepper
  15. - Cook mushrooms in the sauce, then finish with the whey, and chopped tarragon, chives and thyme leaves
  16. - Finish with charcoal oil and burnt chive oil
Recipe by Honest Cooking at https://honestcooking.com/baked-and-gratinated-onion-with-girolle-mushrooms-by-chef-soren-selin-from-aoc-in-copenhagen/