2lbassorted fresh wild mushroomsbrushed clean and sliced
½cupdry Porcini mushrooms
1large Spanish onionsliced into thin quarter-rounds
1cupsour cream
1cupwhole milkwarmed and kept hot
pinchof nutmeg
1tbspall-purpose flour
pinchof fennel seeds
½lbGruyere cheeseshredded
3tbspunsalted butter
4tbspvegetable oil
salt and pepper to taste
Instructions
Add enough boiling water to dry Porcini to barely cover them. Cover the container and let stand for at least 30 minutes.
Make bechamel sauce by warming 1 tbsp butter over very low heat; once the butter is completely melted and begins to bubble, quickly sift the flour over it. Stir the mixture with a wooden spoon constantly, taking care that the flour does not burn.
Once the mixture has become a deep golden color, remove from heat and add milk in a thin stream, whisking vigorously to prevent clumps. Cover and let stand for 5 minutes.
At the end of the 5-minute period, whisk lightly. The sauce should have thickened to a consistency of a rich cream. If too thick, whisk in a little more hot milk.
Add nutmeg and season with salt. Cover and set aside.
Warm 1 tbsp and 2 tbsp vegetable oil in a large, deep skillet. Add mushrooms and sauté on high heat, stirring, until the mushrooms are browned, about 10 minutes.
Strain the liquid from the dry Porcini into the skillet; discard the dry mushrooms. Continue cooking, stirring from time to time, until the mushrooms have absorbed most of the liquid.
Remove the mushrooms from the skillet and set aside. Wipe the skillet dry and return to heat; add 1 tbsp butter and 2 tbsp vegetable oil.
Add the onions and sauté over low heat, stirring from time to time, until the onions have decreased in volume and caramelized evenly. (This takes anywhere from 45 minutes to 1 hour, so be patient!)
Return the mushrooms to the skillet. Wisk together sour cream and béchamel sauce, and add the mixture to the skillet.
Season with salt and pepper and add fennel seeds. Stir and cook, covered, over low heat for 15 minutes.
Preheat the oven. Distribute the stew evenly among individual mini-crocks or ramekins (but mini-crocks are best).
Top with Gruyere cheese and broil, uncovered, until the cheese has melted and formed a deep yellow crust with brownish blisters.
Notes
Julien is typically served as a hot appetizer dish.