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February 2003 MIAMI

Gratin Mushrooms
Chef Angel Palacios of La Broche - Miami, FL
Adapted by StarChefs


Yield: 1 Serving


  • 7 ounces dried Porcini mushrooms
  • 2 cups water
  • Salt, to taste
  • 2 ounces Chanterelle mushrooms, whole
  • 2 ounces Black Trumpet mushrooms, whole
  • 4 medium sized Porcini mushrooms, whole
  • (The following mushrooms are indigenous to Spain)
  • 2 ounces Colmenillas, whole
  • 2 ounces Niscalos, whole
  • 2 ounces Perrechicos, whole
  • 1 ounce Sendeuelas, whole
  • 2 Tablespoons heavy cream
  • 1 teaspoon chopped parsley
  • Extra virgin olive oil, to taste


In a large pot, boil the 7 ounces of dried porcini in 2 cups of water seasoned with salt to taste for 25 minutes. Let it cool, then add cornstarch to bring the stock to a thick yet still liquid consistency.

Clean all the mushrooms in plenty of cold water. Blanch the mushrooms quickly in a large pot of boiling water seasoned with salt to taste for three minutes. Remove mushrooms and cool in a bowl filled with ice and cold water seasoned with salt. Then drain the mushrooms and place them in a pan. Cover them completely with olive oil and bake at 200 degrees Fahrenheit for 15 minutes.

After baking, drain the olive oil from mushrooms. Place them in a pan and sauté them with the Porcini stock. Bring the mixture to a boil and remove from heat. Lastly, add heavy cream and sprinkle with parsley.