Stewed Mushrooms & Queens
Submitted by freakchild6
Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is proper old-school British cookery at its most refined. Mushrooms stewed gently in milk and cream, queen scallops barely kissed by heat, and a velvety sauce sharpened with tarragon vinegar and a whisper of anchovy essence.
The technique matters here. The mushrooms steep in their milky bath first, and that infused liquid becomes the base for a rich bechamel. The scallops go in last and cook at the barest simmer so they stay tender, not rubbery.
Spoon it into scallop shells for an elegant first course, or pile it into a gratin dish topped with fried breadcrumbs and fresh parsley for a stunning dinner party starter.
Chef Tips
- Keep the heat barely ticking when the scallops are in. Only the occasional bubble should break the surface. High heat turns scallops tough and chewy in seconds.
- Anchovy essence adds a deep savoury backbone without tasting fishy. Start with half a teaspoon and build up.
- If you can’t find tarragon vinegar, steep a few sprigs of fresh tarragon in white wine vinegar for an hour.
- Fried bread triangles or golden breadcrumbs on top aren’t optional. That crunch against the silky sauce is what makes the dish sing.
Ingredients
Directions
Slice the mushrooms thickly.
Put them into a pan with the cold milk (and cream if using).
Three-quarters cover the pan and bring quickly to a fast simmer.
Add the bay leaf and a little salt and reduce the heat to very low.
Three-quarters cover the pan again and leave to stew gently for 5 to 6 minutes.
Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven.
Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor.
Stir in at least ½ teaspoon each tarragon vinegar and anchovy essence.
Leave to simmer for 2 to 3 minutes then season to taste with salt and pepper.
Quickly stir in the queens and immediately reduce heat to low.
Half cover the pan and cook for just 5 minutes.
Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen.
Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning.
Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course).
Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread.
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