Stewed Mushrooms & Queens

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Servings: 6 Difficulty: Advanced
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A delicate and creamy appetizer featuring tender bay scallops and earthy mushrooms in a rich sauce.
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This elegant stew combines the earthy depth of mushrooms with the sweet tenderness of bay scallops, often called “queens.” Simmered gently in a velvety sauce made from milk, cream, butter, and flour, the dish offers a luxurious yet comforting flavor profile. The addition of tarragon vinegar and anchovy essence provides a subtle savory brightness that cuts through the richness. Perfectly balanced and quick to prepare, this dish is ideal for a sophisticated starter or a light main course. It serves beautifully in warmed gratin dishes or scallop shells, garnished with fresh parsley and crispy breadcrumbs. A timeless classic that brings restaurant-quality simplicity to your home table.

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Stewed Mushrooms & Queens

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 75.4

Description

This elegant stew combines the earthy depth of mushrooms with the sweet tenderness of bay scallops, often called "queens." Simmered gently in a velvety sauce made from milk, cream, butter, and flour, the dish offers a luxurious yet comforting flavor profile. The addition of tarragon vinegar and anchovy essence provides a subtle savory brightness that cuts through the richness. Perfectly balanced and quick to prepare, this dish is ideal for a sophisticated starter or a light main course. It serves beautifully in warmed gratin dishes or scallop shells, garnished with fresh parsley and crispy breadcrumbs. A timeless classic that brings restaurant-quality simplicity to your home table.

Ingredients

Directions

  1. Slice the mushrooms thickly.
  2. Place the sliced mushrooms in a pan with the cold milk and cream (if using).
  3. Partially cover the pan and bring the mixture quickly to a fast simmer.
  4. Add the bay leaf and a pinch of salt, then reduce the heat to very low.
  5. Partially cover the pan again and let the mushrooms stew gently for 5 to 6 minutes.
  6. Strain the mixture to separate the liquid from the mushrooms; discard the bay leaf and keep the mushrooms warm in a low oven.
  7. In a clean saucepan, make a smooth, rich sauce by combining the butter, flour, and the reserved creamy mushroom cooking liquor.
  8. Stir in at least 1/2 teaspoon each of tarragon vinegar and anchovy essence.
  9. Simmer the sauce for 2 to 3 minutes, then season to taste with salt and pepper.
  10. Quickly stir in the bay scallops and immediately reduce the heat to low.
  11. Partially cover the pan and cook for just 5 minutes, stirring occasionally.
  12. Ensure the heat remains very low, allowing only an occasional bubble to break the surface to prevent the scallops from toughening.
  13. Remove the pan from the heat and quickly stir in the reserved mushrooms.
  14. Check the seasoning and transfer the contents into a warmed gratin dish or divide among warmed scallop shells.
  15. Sprinkle with fresh parsley and garnish with fried breadcrumbs or triangles of fried bread before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 75.4kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.8g4%
Cholesterol 2.4mg1%
Sodium 53.7mg3%
Total Carbohydrate 9.7g4%
Dietary Fiber 1.1g5%
Sugars 8.3g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushrooms, bay scallops, queens, seafood, appetizer, stewed, cream sauce, tarragon, anchovy, scallops, delicate, comfort food, gratin, parsley, breadcrumbs
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