Gratin of Mushrooms
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
Ingredients
60 mL (4 tbsp) butter or margarine
1 medium-size white onion, diced
3 cloves garlic, minced
2 large shallots, chopped
500 g (1 lb) cultivated mushrooms, trimmed and thinly sliced
250 g (8 oz) portobello or other fresh wild mushrooms, trimmed and thinly sliced
5 mL (1 tsp) salt
1 mL (1/4 tsp) black pepper
125 mL (1/2 cup) fine dry bread crumbs
50 mL (1/4 cup) grated Parmesan cheese
50 mL (1/4 cup) chopped parsley
Directions
Preheat the oven to 400ºF (200ºC). In a 10-inch skillet over low heat, melt 1 tablespoon of the butter. Add onion, 2 teaspoons of the garlic, and shallots and sauté until lightly browned — about 5 minutes. Remove to a small bowl and set aside. Sauté mushrooms in 2 tablespoons of the butter, in 2 batches if necessary, until juices cook out and evaporate — about 5 minutes. Add salt, peppers, and reserved onion mixture and spoon into an ungreased 10-inch oval gratin dish or a 10 x 6 baking dish. Melt the remaining 1 tablespoon butter in a small skillet. Add to bread crumbs along with Parmesan, the remaining 1 teaspoon garlic, and parsley and toss well to mix. Scatter bread crumb mixture evenly over mushrooms and bake, uncovered, for 30 minutes.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:458
