Stewed Mushrooms & Queens

This sophisticated appetizer features tender bay scallops and earthy mushrooms stewed in a luxurious, velvety cream sauce. The dish is elevated with bright notes of tarragon vinegar and a subtle depth from anchovy essence, creating a complex flavor profile that is both comforting and refined. The texture is smooth and silky, with the delicate bite of the scallops contrasting beautifully against the soft mushrooms. Ideal for a romantic dinner, a special occasion starter, or an elegant potluck contribution, this recipe delivers restaurant-quality results with simple ingredients. It pairs wonderfully with crusty French bread or a light side of green beans for a complete meal.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 6

Calories: 75.4

Description

This sophisticated appetizer features tender bay scallops and earthy mushrooms stewed in a luxurious, velvety cream sauce. The dish is elevated with bright notes of tarragon vinegar and a subtle depth from anchovy essence, creating a complex flavor profile that is both comforting and refined. The texture is smooth and silky, with the delicate bite of the scallops contrasting beautifully against the soft mushrooms. Ideal for a romantic dinner, a special occasion starter, or an elegant potluck contribution, this recipe delivers restaurant-quality results with simple ingredients. It pairs wonderfully with crusty French bread or a light side of green beans for a complete meal.

Ingredients

1/2 pound Mushrooms
1/2 pound Queens (bay scallops)
1/4 pint Milk
1/4 pint Single cream or jersey milk
1 small Bay leaf
1 1/2 tablespoons Butter
1 1/2 tablespoons Flour
1/2 teaspoon Tarragon vinegar
1/2 teaspoon Anchovy essence
1 bunch Fresh parsley, chopped
1 cup Fried breadcrumbs or triangles of fried bread

Directions

1
Slice the mushrooms thickly.
2
Place the sliced mushrooms in a pan with the cold milk (and cream if using).
3
Cover the pan three-quarters and bring the liquid quickly to a fast simmer.
4
Add the bay leaf and a pinch of salt, then reduce the heat to very low.
5
Cover the pan again and let the mushrooms stew gently for 5-6 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, melt the butter over medium heat and stir in the flour to make a roux.
8
Gradually whisk in the reserved creamy mushroom cooking liquor until the sauce is smooth and rich.
9
Stir in the tarragon vinegar and anchovy essence.
10
Simmer the sauce for 2-3 minutes, then season to taste with salt and pepper.
11
Quickly stir in the bay scallops and immediately reduce the heat to low.
12
Cover the pan half-way and cook for exactly 5 minutes, stirring occasionally.
13
Ensure the heat remains very low; only an occasional bubble should break the surface to prevent the scallops from toughening.
14
Remove the pan from the heat and quickly stir in the reserved mushrooms.
15
Check the seasoning one last time and adjust if necessary.
16
Transfer the mixture into a warmed gratin dish or divide between warmed scallop shells for an elegant presentation.
17
Sprinkle generously with fresh parsley and garnish with fried breadcrumbs or triangles of fried bread.
18
Serve immediately as a first course or main course.

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: bay scallops, mushrooms, cream sauce, tarragon, anchovy, appetizer, seafood, stewed, gratin, elegant, dinner party, scallops, vegetarian option, comfort food, quick meal

Read it online: https://www.chefs-mate.com/recipe/stewed-mushrooms-queens/