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Wild Mushroom Charlottes
To make the ragout:
6 Shallots, minced
4 cloves garlic, minced
3 lbs wild mushrooms - any combination of two or more- rough chopped (Morels, cepes, shitakes, chantrels, etc.)
3/4 to 1 cup veal or chicken stock
1/3 cup dry sherry
1/2 cup Bread crumbs - do not use store bought
1/4 cup heavy cream
1/4 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
salt and pepper to tasteSweat garlic and shallots to translucent - do not brown. Add the mushrooms and cook until they are softened. Deglaze the pan with the Sherry. Add the remaining ingredients except the herbs, and simmer for 20 minutes. Add the herbs and season to taste. Set the ragout aside to cool.
To make the chicken mousseline:
1 lb raw chicken, cleaned and cubed - need to be very cold when processing
1 egg
2 Tablespoons sautéed shallots - cooled to cold
1 1/4 cups heavy cream
kosher salt and fresh ground pepperBe sure the ingredients are chilled well. Combine the ingredients except for the cream in the food processor. The kosher salt will help it process- blend to a smooth paste. Pulse in cream and blend until a light, smooth, airy texture is achieved.
To make the charlotte shells:
2 loafs dense white bread - sliced to 1/4” slices
1 lb unsalted butter, whipped to soft12- 20 timbale molds - They are hard to find - I usually use custard cups
Cut circles for the top and bottom of the mold you are using. Then cut slices to fit in a band around the outside - if you have to piece some together, it will work fine. Spread a thin layer of butter on the circles and bands. Place buttered side against the mold and on the top facing outward.
To assemble the charlotte:
Place the bottom circle and bands in the molds. Spread a layer of the forcemeat inside - be sure it covers everything - it is what will seal in the mushrooms. Fill with mushroom mixture and place last circle on the top. Push down around the edges to make sure they are tight.
At this point you can wrap them tightly with foil and freeze them.
Defrost in the refrigerator for 24 hours before cooking.
Place the molds on a cookie sheet and bake in a 400 degree oven for 20-25 minutes. Remove from the oven and turn the molds upside down removing the mold itself. Return to the oven for an additional 5 minutes or until brown.
Serving Suggestions:
Can be served as an appetizer with a sauce like Madeira sauce. Do not pour the sauce over the charlotte - spoon on the serving plate and place charlotte on the top.
It can also be used as a side dish with dinner with or without sauce.
Makes a nice luncheon dish with a salad.
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