Nettle & Morel Gratin
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Red Pinot Noir from Burgundy or Chianti | ||
This gratin is so delicious you won’t miss the potatoes, which have been replaced by healthier (and more interesting) stinging nettles and morel mushrooms. If you don’t have nettles on hand, don’t worry, you can always substitute another hearty green.
INGREDIENTS
- ¾lb of Stinging Nettles (could substitute spinach, kale, or another hearty green)
- 1 pint Fresh Morel Mushrooms
- ½ cup Breadcrumbs (how to make homemade breadcrumbs)
- 1 large Shallot, finely diced
- ¼ cup White Wine
- 1 ½ pints of Heavy Cream
- 2 tbsp Fresh Parsley, chopped
DIRECTIONS
- Some New Task of the Recipe:
1
Wearing gloves or using tongs, rinse the nettles in cold water. Blanch them in boiling water for 90 seconds, then drain them in a colander.
2
Run cold water over the nettles to cool them to room temperature. Press down on them to squeeze out all the water.
3
In a pan with some olive oil, sweat the shallot until translucent.
4
Cut the small morels in half lengthwise, and cut the large ones into disks. Chop the nettles into bite-sized pieces.
5
Deglaze the shallot pan with the white wine. Simmer until the wine doesn’t smell strongly of alcohol anymore.
6
Add the morels and the heavy cream.
7
Bring the cream to a very low simmer (take care not to scald it) and cook until the volume of liquid has been reduced by half (takes about 40 minutes).
8
Add the nettles, toss, and move the mixture into a ramekin.
9
Toss the bread crumbs and parsley together, then use them to top the gratin.
10
Broil the gratin briefly to crisp the top. Serve.