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Mushroom au gratin with cafè de Paris butter
Mushrooms boring? Not if you cook them in a skillet on the Big Green Egg with a slice of café de Paris butter, or beurre café de Paris, on top. This rich butter is a luxurious herb butter that contains many delicious seasonings. While cooking on your kamado, the butter will melt and the seasoning will be left as a gratin on the mushrooms. It’s a most delicious snack for when you have visitors, which you can also serve as a casual starter. The amount of butter in this recipe is more than you need. Just keep the rest in the freezer for the next time you make the mushrooms or to melt over a grilled ribeye or entrecôte. Once out of the freezer, you can slice the butter with a sharp knife after about 10 minutes.
INGREDIENTS
Butter
400 g salted butter at room temperature
2 shallots
2 cloves of garlic
1 red Spanish chilli pepper
2 wedges of pickled lemon
40 g sun-dried tomatoes
6 anchovy fillets (from a can or jar)
1 bunch of flat-leaf parsley
1 bunch of chives
1 bunch of tarragon
½ bunch of oregano
1 tbsp ketchup
1 tbsp mustard
30 ml cognac
1 tsp smoked paprika powder
1 tsp curry powder
1 tsp chilli flakes
Mushrooms
1 kg large mushrooms
2 tbsp Panko breadcrumbs
Garnish
1 baguette
IN ADVANCE
Start preparing the café de Paris butter a day in advance. Cut the butter into chunks and beat in the bowl of a stand mixer with a flat mixing hook until fluffy. Peel and finely chop the shallots and the garlic. Halve the chilli pepper, remove the stalk and the seeds, and finely chop the flesh. Remove the flesh from the wedges of pickled lemon, discard it and finely chop the lemon peel. Chop the sun-dried tomatoes and anchovy fillets. Pluck the leaves of the herbs; this can be quite coarse, so it’s fine if there are pieces of the stems. If necessary, set aside some of the parsley for garnish.
Add all the ingredients for the butter, except the butter itself, to the bowl of a food processor and grind into a herb pesto. Add the pesto to the bowl of the stand mixer and mix into the butter. Add salt and pepper to taste. Scoop the café de Paris butter into a piping bag.
Lay a sheet of cling film about 60 centimetres long on your work surface. Place two more sheets of foil of the same size on top of this. Cut a large tip off the piping bag with butter to create an opening of about 3 centimetres and pipe a cylinder about 40 centimetres long along the long side of the foils. Roll up the butter in the foil and twist tightly like a toffee, making a nice straight roll about 4 centimetres in diameter; knot the ends. Make several more rolls in the same way until you run out of butter. Put them in the fridge for a day to allow the flavours to meld.
METHOD
Light the charcoal in the Big Green Egg. Using the Stainless Steel Grid, heat to a temperature of 220°C. Meanwhile, remove a roll of café de Paris butter from the fridge. Cut the stems off the mushrooms and, using a sharp knife, carve a star in the convex side of each mushroom.
Place the mushrooms convex side up in the Cast Iron Skillet. Cut the roll of butter, through the cling film, into slices about 7 millimetres thick and remove the film. Place a slice of café de Paris butter on each mushroom and sprinkle with the panko. Place the skillet on the grill, close the EGG lid and cook for about 20 minutes until the butter has melted and the mushrooms are golden brown. Store the remaining rolls of butter in the freezer.
Remove the skillet from the EGG and spoon the mushrooms into a dish. Garnish with the parsley you kept aside, if desired, and serve with the baguette.
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