Prep Time

20 Minutes

Cook Time

120 Minutes

Yield

Serves 8

Description

Most ingredients are available in the market!

Ingredients

For the Sauce

3 oz Dried Porcini Mushrooms
1 lb Fresh Chanterelles or Champignon Mushrooms
1 ea Lemon, Juiced
1 es Red Onion, Peeled
15 ea Italian Parsley Sprigs, Leaves only
1 ea Garlic Clove, Peeled
1 ea Lemon Peel
4 tbsp Sweet Butter
3 tbsp Olive Oil
1 cup Dry White Wine
1 tbsp Tomato Paste
1 cup Beef Broth, Lukewarm, Homemade
Pinch of Dried Thyme
Salt and Freshly Ground Black Pepper

For the Molds

6 tbsp Sweet Butter
1 1/2 cups Unbleached All-Purpose Flour
2 ea Eggs, Seperated
2 ea Eggs, Whole
Salt and Freshly Ground Black Pepper
Pinch of Freshly Grated Nutmeg

15 ea Italian Parsley Sprigs, Leaves only, For serving

Method of Preparation

1. For the sauce: Soak the porcini mushrooms in 5 cups of lukewarm water for 1/2hour.
2. Clean the chanterelles and put them in a bowl of cold water with the lemon juice until needed.
3. Finely chop the onion, parsley, garlic and lemon peel together on a board.
4. Heat the butter and oil in a large heavy pot over medium heat and when the butter is completely melted, add the chopped ingredients and sauté for 5 minutes.
5. Meanwhile, drain the chanterelles and put them in a bowl.
6. Drain the porcini mushrooms, saving 2 cups of the soaking water.
7. Be sure no sand is still attached to the mushrooms.
8. Add the chanterelles and porcini to the pot and stir very well.
9. Cook, uncovered, for 20 minutes, stirring occasionally.
10. Put 2 pieces of paper towel in a strainer and strain the mushroom soaking water through the toweling to catch all the sand.
11. Add the wine to the pot and let it evaporate for 15 minutes.
12. Taste for salt and pepper.
13. Add the thyme.
14. Dissolve the tomato paste in the broth and add the mixture to the pot.
15. Mix very well and cook for 30 minutes longer.
16. By that time, the mushrooms should be completely cooked and the sauce should be thick.
17. Remove the pot from the heat and, reserving remaining sauce, transfer 2 cups of the sauce to a blender, pulse until fine.
18. For the molds: Melt the butter in a heavy saucepan over medium heat and, when the butter is completely melted, add the flour and mix very well.
19. Then add the ground sauce.
20. Stir well to incorporate all the flour.
21. Cook for 4 minutes and remove pan from heat. Set aside.
22. Put the strained mushrooms soaking water into a small saucepan and bring to a boil.
23. Return the saucepan with the mushroom mixture to very low heat and add all of the hot water at once.
24. Stir until the sauce is smooth.
25. When the sauce reaches the boiling point, add salt, pepper, and nutmeg.
26. Cook for 5 minutes.
27. Remove the pan from the heat and transfer the sauce to a glass bowl.
28. Press a piece of butter, wax paper down, over the sauce to prevent a skin from forming.
29. Let the sauce cool completely, about 30 minutes.
30. Preheat the oven to 375 degrees F.
31. Prepare a baking dish with lukewarm water to make a water bath for the molds.
32. Remove the wax paper from the sauce and add the egg yolks and the whole eggs.
33. Mix well with a wooden spoon and taste for salt and pepper.
34. Butter and lightly flour 8ea 1/2 cup molds.
35. Use a wire whisk to beat the egg whites until stiff in an unlined copper bowl.
36. Gently fold the egg whites into the sauce.
37. Ladle 3/8 cup of the sauce into each mold.
38. Tap each mold on the counter to flatten the contents and remove air bubbles.
39. Place the molds in the water bath and bake for 40 minutes.
40. Removing the baking dish from the oven and let stand for 5 minutes.
41. Reheat the reserved unground mushroom sauce.
42. Remove the molds from the baking dish and unmold each sformatino onto its plate.
43. Ladle some of the reheated sauce around each sformatino and serve with some parsley leaves on the side.

Recipe Source

Giuliano Bugialli’s Foods of ITALY