Small Rice Bake with Mushroom Ragout

Ingredients

• 375 ml milk
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• 75 g cooked natural rice
• 2 egg yolks
• 2 tbsp chopped parsley
• butter (for the dish)
• 1 tbsp breadcrumbs
• 4 ramekins (timbales)
• mushrooms (300 g fresh, cleaned, optionally chopped)
• herb mushrooms (300 g fresh, cleaned, optionally chopped)
• 150 ml dry white wine
• 250 ml Whipping Cream
• 50 g sour cream
• 1 shallot (finely chopped)
• 1 Garlic clove
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tsp starch
• 2 tbsp blanched vegetable julienne (for garnish)

Instructions

1. 1.

   Wash the rice under running water in a sieve and drain.

2. 2.

   Bring the milk with a pinch of salt to a boil, add the rice, stir, cover, and simmer on low heat for about 45 minutes until tender and liquid absorbed; then let cool.

3. 3.

   Whisk the egg yolks with a little salt and pepper, mix into the cooled rice with parsley.

4. 4.

   Grease the ramekins, dust with breadcrumbs, and fill with the rice mixture.

5. 5.

   Bake in a preheated oven at 180°C (356°F) for about 30 minutes until golden yellow.

6. 6.

   For the mushroom cream sauce, sauté shallots and pressed garlic in hot butter briefly, add mushrooms and cook for a few minutes; deglaze with wine and cream, stir in crème fraîche, bring to a boil, season with salt and pepper.

7. 7.

   Whisk starch into a little water, stir into the mushroom sauce, and simmer while stirring until thickened.

8. 8.

   Plate the mushroom fricassee over the baked rice, garnish with blanched vegetable julienne, and serve.