A rich side dish made from chanterelles, bechamel, and parmesan inspired by Richard Olney. This makes an entire 9 inch pan full, so feel free to cut it in half. Serves 6-8
Wash and dry the chanterelles, then chop medium-fine. Heat the chanterelles and salt in a large nonstick skillet, covered, cooking until their liquid has evaporated.
Add 1 tablespoon of oil and cook on high heat until the mushrooms are browned lightly on the edges and soft, about 5 minutes.
Add the wine, cook until the pan is nearly dry, then pour the mushroom mixture into a bowl and reserve. Wipe out the pan.
Bechamel
Sweat the shallots in the 3 tablespoons of butter in the same skillet over medium heat for a minute. Add the garlic and cook for 2 minutes more. Add the flour, stir, and gradually add the cold half and half, heat, stirring with a spoon or spatula until thickened.
Preheat the oven to 400.
Season the bechamel with nutmeg and pepper, then mix in the chanterelles. Let the mixture cool for 5 minutes, then beat in the cheese, thyme and parsley.
Taste the mixture. Adjust the seasoning until it tastes good to you then beat in the eggs.
Liberally butter a pie dish, then place in a larger pan, put in the oven, and, using a pitcher, pour warm water into the pan in the oven to come up ⅔ of the pie dish. Pour in the egg mixture and bake for 30 minutes or until set and a tooth pick stuck in the center comes out clean.
Allow to cool then scoop or cut into wedges. Sprinkle with a touch of sea salt before serving.
Notes
Variations
Adding a pinch of red pepper like cayenne is nice if you have some.
Change up the herbs. Adding tarragon or sage to the mushrooms is good.