Porcini with Cheese

Ingredients

• 600 gPorcini
• 30 gFlour
• 2 tbspOlive oil
• 40 gButter
• 120 gCheese
• 200 mlDemi-glace
• 100 mlTomato passata
• 4 gSalt
• 1 gPepper
• 10 gParsley
• 4 pcsFörmchen

Instructions

1. 1

   Preparation

   • Pat the drained porcini dry with paper towel; halve large slices if needed.
   • Mix the demi‑glace with the tomato passata and warm gently (or use only tomato sauce as an alternative).
   • Preheat the oven to 200 °C (fan off).
2. 2

   Sautéing

   • Place the flour on a plate and lightly coat the porcini slices, shaking off excess flour.
   • Heat the olive oil and 20 g butter in a large pan and sauté the porcini in batches over medium‑high heat until nicely browned. Season with salt and pepper.
   • Set the sautéed mushrooms aside.
3. 3

   Assemble and Bake

   • Divide about 150 g of sautéed mushrooms per ramekin.
   • Pour the demi‑glace–tomato mixture over the mushrooms so they are lightly covered.
   • Sprinkle some grated cheese, add a little more sauce and another layer of cheese.
   • Drizzle with the remaining butter and bake 6–8 minutes until the cheese is melted and golden.
   • Garnish with chopped parsley and serve immediately.
4. 4

   Note

   • If you don't have demi‑glace, using 300 ml of a good tomato sauce as substitute works well and gives a tasty, lighter result.