Lobster Mushroom Gratin

  • Preparation: 20 min
  • Cooking: 20 min
  • Portions: 4


    500g of fresh lobster mushroom, coarsely chopped
    2 egg yolks
    200ml crème fraîche
    3 french shallots, chopped
    1 knob of butter
    Salt and pepper
    Grated parmesean (optional)


 Wash or brush the lobster mushrooms clean and cut into 1cm long strips;

Dry sautée the mushrooms in a preheated pan on high heat;

A few minutes after they begin to release water, remove the liquid, lower the heat and add the butter;

Once the mushrooms are lightly browned, add the shallots and continue cooking for a couple of minutes taking care not to burn the shallots; add salt and pepper to taste;

Meanwhile, whisk together the egg yolks and the crème fraîche without fully whipping the cream until a homogeneous mixture is obtained;

In a buttered baking dish, lay down the mushrooms and shallots and cover them with the cream; sprinkle parmesean over the dish;

Cook in the over for 15 to 20 minutes at 350°F (180°C).

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