1 1/4 lb (600 g) Swiss chard
2 oz (60 g) small button mushrooms
2 oz (60 g) butter
1 tbsp oil
1 large shallot, finely chopped
1/2 tbsp finely chopped parsley
14 fl oz (400 ml) bechamel sauce or veloute sauce)
2 egg yolks
1 1/2 oz (40 g) grated Gruyere or Emmenthal cheese
4 tbsp fine white breadcrumbs
6 tbsp freshly grated hard cheese
salt and cheese
2 oz (60 g) small button mushrooms
2 oz (60 g) butter
1 tbsp oil
1 large shallot, finely chopped
1/2 tbsp finely chopped parsley
14 fl oz (400 ml) bechamel sauce or veloute sauce)
2 egg yolks
1 1/2 oz (40 g) grated Gruyere or Emmenthal cheese
4 tbsp fine white breadcrumbs
6 tbsp freshly grated hard cheese
salt and cheese
method
1. Preheat the oven to 400°F (200°C) mark 6. Bring a large saucepan of salted water to the boil.
2. Cut off the green leaves from the Swiss chard and discard. Cut the wide, white stalks into 2 1/2 in (6 cm) sections. Boil in the salted water for 15-20 minutes or until tender but still with a little bite left in them, then drain. Chop the mushrooms. Heat 1 tbsp of the butter in a non-stick frying pan with 1 tbsp oil and fry the shallot very gently, add the mushrooms and cook, stirring, for 1-2 minutes. Season and add the parsley.
3. Make the bechamel or veloute sauce, remove from the heat and beat in the 2 egg yolks one at a time with a balloon whisk or wooden spoon, followed by the grated Gruyere or Emmenthal and the shallot and mushroom mixture.
4. Cover the bottom of a shallow ovenproof or gratin dish with a thin layer of this sauce, place the Swiss chard stalks evenly at top in one layer, overlapping one another, and cover with the remaining sauce.
5. Fry the fine breadcrumbs in 1 oz (30 g) butter; allow to cool before stirring in the grated hard cheese and then sprinkle over the surface.
6. Melt the remaining 1 oz (30 g) of the butter and drizzle over the topping. Bake for 10 minutes or until golden brown.
2. Cut off the green leaves from the Swiss chard and discard. Cut the wide, white stalks into 2 1/2 in (6 cm) sections. Boil in the salted water for 15-20 minutes or until tender but still with a little bite left in them, then drain. Chop the mushrooms. Heat 1 tbsp of the butter in a non-stick frying pan with 1 tbsp oil and fry the shallot very gently, add the mushrooms and cook, stirring, for 1-2 minutes. Season and add the parsley.
3. Make the bechamel or veloute sauce, remove from the heat and beat in the 2 egg yolks one at a time with a balloon whisk or wooden spoon, followed by the grated Gruyere or Emmenthal and the shallot and mushroom mixture.
4. Cover the bottom of a shallow ovenproof or gratin dish with a thin layer of this sauce, place the Swiss chard stalks evenly at top in one layer, overlapping one another, and cover with the remaining sauce.
5. Fry the fine breadcrumbs in 1 oz (30 g) butter; allow to cool before stirring in the grated hard cheese and then sprinkle over the surface.
6. Melt the remaining 1 oz (30 g) of the butter and drizzle over the topping. Bake for 10 minutes or until golden brown.
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