Here is an elegant way to serve mushrooms which everyone will love!
Mushroom Towers.- (Serves 4)
720g / 1 1/2lb Morelle mushrooms (you could other kinds too)
150g / 5 oz nuts, peeled (you can pick)
1/2 cup white wine
2 Thyme stems
1 Marjoram bunch
1 Oregano bunch
2 garlic clove
1 celery stalk
210g / 7 oz Italian Piemontino Cheese (or comparable, you choose)
3/4 cup milk
1 egg yolk
30g / 1 oz butter
Salt & Pepper
Cut the cheese in small pieces. Put 1/4 cup of water in pan and bring to a boil during 5 minutes with some Thyme leaves, Marjoram leaves, 1 garlic clove, onion, wine and salt & pepper.
Clean the mushrooms, slice and add to the ingredients cooking and cook for 5 minutes. Don't overcook.
Peel the nuts along with 2 tsp oregano leaves, 2 sprigs of marjoram, 1 garlic clove and process in either food processor or mortar until fine.
Butter individual molds and fill alternating some mushrooms then some nuts until filled. Bake in 400 F / 200 C oven for 15 minutes.
In water bath (Bain Marie) mix the cheese and milk. Beat the egg yolk and add, a little at a time, to the milk along with the butter and cook this mixture about 5 minutes.
To serve: unmold the mushroom molds and pour the sauce over, decorate with some herb leaves.