King Oyster Gratinwith Asiago and Brie Cheese

1. 1. In a small sauté pan over medium heat, melt butter until bubbling. Add panko and 1⁄4 cup quinoa flakes. Heat, stirring continuously, until toasted and brown. Remove from heat and set aside.
   2. Using a mandolin, slice king oyster mushrooms lengthwise into quarter-inch slices. In a mixing bowl, combine sliced mushrooms with olive oil, garlic, thyme, and parsley. Toss and season with cracked black pepper, salt, and red pepper flakes.
   3. On a grill over high heat or in a very hot dry sauté pan, sear each mushroom slice quickly until caramelized but not overcooked, about 30 seconds to 1 minute each side. Remove mushrooms from heat and chill in refrigerator for at least 30 minutes.
   4. In a bowl, mix together crème fraîche, egg yolks, heavy cream, cheeses, remaining quinoa flakes, onion powder, and diced oyster mushrooms. Place in a sous vide pouch and seal. Cook in water bath at 167°F (75°C) for 1 hour. Once done, shake the pouch and set aside until ready to assemble.
   5. In a shallow, greased oven-safe dish or casserole dish, arrange a layer of chilled mushrooms, then a layer of the cheese and cream mix. Repeat, layering like a lasagna. Finish with a small amount of the cream/cheese mixture on top.
   6. Heat oven to 350°F. Sprinkle the toasted quinoa and panko bread crumb mixture over the mushroom gratin, and bake for 25 minutes or until golden brown. Let cool for 10 minutes before serving. Garnish with chopped parsley or fresh thyme.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.