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Categories:
unsalted butter potatoes chanterelles scallion greens coarse kosher salt freshly ground pepper bread crumbs peas eggs egg yolks milk heavy cream nutmeg Gruyere chervil
Viewed: 15 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- 1/2 pound new potatoes, scrubbed and sliced 1/4 inch thick
- 1/2 pound chanterelles, cleaned and halved lengthwise, or sliced domestic mushrooms
- 1/2 cup sliced scallion greens
- 1 1/2 teaspoons coarse kosher salt
- Freshly ground pepper to taste
- 1/4 cup dry bread crumbs
- 3/4 cup small peas
- 4 eggs
- 2 egg yolks
- 1 cup milk
- 1 cup heavy cream
- Pinch nutmeg
- 4 ounces Gruyere, grated
- 13 cup fresh chervil leaves
Method
- Preheat broiler.
- Position rack 6 inches from heat source.
- In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes.
- Stir in potatoes and mushrooms.
- Cook, uncovered, at 100 percent for 5 minutes.
- Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas.
- Cook, uncovered, for 5 minutes.
- Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste.
- Pour over vegetables; stir.
- Cover tightly with microwave plastic wrap.
- Cook at 100 percent for 5 minutes.
- Slash plastic with a sharp knife.
- Placing wooden spoon through slit, stir thoroughly.
- Patch split in plastic with small piece of plastic.
- Cook 5 minutes longer.
- Prick plastic to release steam.
- Uncover and cook 2 minutes.
- Brown under broiler.
- Allow to stand 10 minutes before serving.
