Wild Mushroom Julienne (Жюльен)

Ingredients

• 1200g porcini mushrooms (cleaned and sliced)
• 2150g chanterelle mushrooms
• 32 shallots (finely sliced)
• 42 garlic cloves (minced)
• 530g butter
• 6150ml double cream
• 750ml dry white wine
• 81 tsp fresh thyme
• 91 tsp fresh tarragon
• 1080g aged Gruyère (grated)
• 1130g Parmesan (grated)
• 12Salt, black pepper, and nutmeg
• 13Fresh parsley to garnish

Instructions

1. 1Preheat oven to 200°C (fan 180°C). Butter 4 individual cocotte dishes or ramekins.
2. 2Melt butter in a wide pan over high heat. Sauté the shallots until soft, then add garlic. Add mushrooms and cook until golden and all moisture has evaporated, about 8 minutes.
3. 3Deglaze with white wine and cook until absorbed. Pour in the double cream, add thyme and tarragon, and simmer for 3–4 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
4. 4Divide the mushroom mixture between the cocotte dishes. Combine the Gruyère and Parmesan and scatter generously over the top.
5. 5Bake for 12–15 minutes until the cheese is golden and bubbling.
6. 6Garnish with fresh parsley and serve the cocottes immediately on a small plate lined with a linen napkin.