Champiñón gratinado con mejillones y rúcula: un entrante de verano.

Mushroom gratin with mussels and arugula: a summer starter.

– By Pablo González,
2 Michelin star chef

Gratin mushroom is a quick recipe to make, very clean, since we will hardly dirty utensils, with which we can use it as a garnish for our main dishes, both fish and meat, or as a starter.

Ingredients: mushroom, bechamel and mushroom filling: sautéed mushroom or duxel and pickled mussels.

The first thing we will do is clean the mushrooms by removing the stem or stem from as far inside as we can to leave as much space as possible so we can fill it. We wash them with plenty of water to remove any possible dirt.

For the mushroom filling we will make a mushroom or duxel sauce and add the pickled mussels.

We reuse the tails that we removed previously and, once clean, we cut them as small as possible. We add the same amount of spring onion and pour it into a saucepan with a knob of butter. Then we sauté it slowly until the onion turns golden.

We stuff the mushrooms and leave a space where we can place the pickled mussel.

For the bechamel we only need:
-100g of flour
-100g butter
-1 liter of milk
-nutmeg, 1 c/s
-salt, 1c/s

To make this béchamel we will put the flour and butter in a saucepan over low heat without stopping stirring until the flour and butter are browned and we only need to add the boiling milk along with the nutmeg and salt, stir and like this we would have it. ready, just
We need to cover the mushroom that we have filled with a tablespoon.

To finish we would only have to grate a little cheese of the one we like the most. In this case we are going to add Idiazábal cheese, which I really like for its smoky flavor.

We gratinate in the oven that we have subsequently preheated to 180 degrees for 5 minutes and once taken out of the oven we season with the seasoned arugula that will give it freshness.

We now have our super tasty starter that we can use in summer!

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