{"id":14887,"date":"2014-12-16T13:53:18","date_gmt":"2014-12-16T21:53:18","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=14887"},"modified":"2014-12-16T18:00:58","modified_gmt":"2014-12-17T02:00:58","slug":"porcini-parmentier-with-crispy-shallots-and-garlic-and-mushroom-jus","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/porcini-parmentier-with-crispy-shallots-and-garlic-and-mushroom-jus","title":{"rendered":"Porcini Parmentier with crispy shallots and garlic and mushroom jus"},"content":{"rendered":"

\"chef<\/p>\n

Porcini Parmentier\u00a0<\/b><\/span><\/p>\n

with crispy shallots and garlic and\u00a0mushroom jus<\/i><\/b><\/span><\/p>\n

Hachis Parmentier <\/i>or Parmentier<\/i> is the French version of the English Shepherd’s Pie, to which people more often refer probably because it seems easier to pronounce. Any way you dish it, parmentier<\/i> is comfort food. Hearty and warm. Perfect for the winter weather. <\/span><\/p>\n

Let it snow (or rain).<\/span><\/p>\n

Traditional\u00a0parmentier<\/i> is a\u00a0meat base (be it braised, stewed, ground and saut\u00e9ed, or confit) and topped with mashed potatoes. Vegetables are optional and usually do not include more than diced carrots and peas if the meat is stewed. Placed in a baking or gratin dish, the parmentier<\/i> is then baked in the oven and served piping hot with\u00a0the contents of the dish bubbling up on the sides from underneath the creamy potatoes. Veal, beef, or game are generally used.<\/span><\/p>\n

This is the meatless version.\u00a0<\/span>It is every bit as hearty and delicious as the non-vegetarian versions.<\/span><\/p>\n

\"chef<\/p>\n

This dish celebrates the earthy, filling flavor of mushrooms with the roundness of red wine and woodsy-smelling thyme.\u00a0This recipe calls for both fresh mushrooms as well as dehydrated porcini mushrooms (I always advise students and clients to keep a package of dehydrated mushrooms in their pantry). A variety of mushrooms are used in the filling for taste and texture. I suggest using a combination of white mushrooms, crimini, porcini, and shiitake mushrooms.<\/span><\/p>\n

I top this vegetarian permentier<\/i> with crispy \u00a0thinly sliced cloves of garlic and shallots which have been fried in olive oil and a dash of freshly minced parsley. Both are a wonderful contrast to the creamy potatoes and melted cheese. The porcini mushroom jus<\/i><\/span> is drizzled over that. Yum (or Miam).<\/em><\/span><\/p>\n

I think my favorite part of this dish is the mushroom jus<\/i>. The jus<\/i> is created by hydrating dehydrated porcini mushrooms. I was introduced to versatility of vegetable jus<\/i> from a fellow chef whom had worked with Michel Richard (I always credit chef Richard for pioneering the technique although many chefs are now using it).\u00a0<\/span><\/p>\n

This recipe can be prepared in advance (in whole or in part). In addition, you do not have to make the potatoes from scratch, it is an excellent way to use those holiday mashed potatoes.\u00a0<\/span><\/p>\n

bon appetit!\u00a0<\/i><\/span><\/p>\n

LM<\/strong><\/span><\/p>\n

\"chef<\/p>\n

Porcini Parmentier
\n<\/b>with crispy shallots and garlic\u00a0and mushroom jus<\/i><\/b><\/span><\/p>\n

serves 4<\/em><\/span><\/p>\n

mashed potatoes<\/span>*<\/span><\/p>\n

2 pounds potatoes, peeled<\/span>
\n 6 ounces cup heavy cream, warm<\/span>
\n 7 ounces unsalted clarified butter, warm<\/span>
\n 1 teaspoon kosher salt<\/span>
\n 1\/4 teaspoon freshly ground white pepper<\/span>
\n 1\/2 cup finely grated Gruy\u00e8re cheese<\/span><\/p>\n

mushroom filling<\/span><\/p>\n

1\/2 cup dried porcini mushrooms<\/span>
\n 1 cup hot water<\/span>
\n2 tablespoons unsalted butter<\/span>
\n1 garlic clove, minced<\/span>
\n4 sprigs fresh French thyme, stripped<\/span>
\n1 1\/2 pounds mushrooms (white, crimini, porcini, shiitake), trimmed<\/span>
\n1\/4 cup red wine<\/span>
\nfreshly ground black pepper, to taste<\/span>
\nkosher salt, to taste<\/span><\/p>\n

jus<\/span><\/i><\/span><\/p>\n

1 tablespoon unsalted butter<\/span>
\n 1 teaspoon minced shallots<\/span>
\n 3-4 thyme sprigs, stripped<\/span>
\n 1\/8 cup red wine<\/span>
\n reserved water from hydrating porcini mushrooms<\/span><\/p>\n

garnish<\/span><\/span><\/p>\n

olive oil, as needed<\/span>
\n1 shallot, thinly sliced<\/span>
\n2 garlic cloves, thinly sliced<\/span>
\nminced fresh Italian parsley, as needed<\/span><\/p>\n

Preheat oven to 400 degrees Fahrenheit<\/span>.<\/em><\/p>\n

Make Mashed Potatoes.<\/em><\/span><\/p>\n