Porcini Mushrooms in Chestnut Leaves
Step 1: Mushrooms
Trim the base from the mushrooms, and brush under cold running water. Drain and carefully pat dry.
Cut the stems into 1/6 inch (5 mm) slices. Do not cut the caps.
Peel the shallots and finely chop.
Wash and dry the chestnut leaves, then coat in olive oil.
In 4 baking dishes 4 3/4 inches (12 cm) in diameter, with lids, place the chestnut leaves with the larger part facing outwards into a circle, overlapping (7 leaves per dish). The leaves should be half in and half out of the containers.
Place the round slices of mushroom stems on top of the leaves, and season with salt, freshly ground pepper, and olive oil. Sprinkle with the minced shallots, and place the caps on top. Season with salt, freshly ground pepper, and olive oil.
Fold the leaves over toward the center to cover the mushrooms, and cover with a sheet of aluminum foil, then with the lid.
Bake in a 355°F (180°C) oven for 20 minutes.
Once the mushrooms are cooked, remove the leaves and aluminum foil. Replace the lids on the cassolettes, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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