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Mushroom Gratin

Source of Recipe


From "The Loving Kitchen" by LeeAnn Rice



List of Ingredients



• ½ cup plus 3 tablespoons butter, divided, plus more for preparing casserole dish
  
• 3 cloves garlic, minced
  
• 2 cups sliced baby bella mushrooms
  
• 1 cup sliced shiitake mushrooms
  
• 1 cup sliced oyster mushrooms
  
• 2 Tbsp all-purpose flour
  
• 2 tsp Dijon mustard
  
• ½ tsp crushed dried thyme
  
• ½ tsp chopped chives
  
• 2 Tbsp chopped fresh parsley
  
• ¼ tsp salt
  
• ¼ tsp ground black pepper
  
• â…“ cup sherry or white wine
  
• ½ cup heavy cream
  
• â…“ cup Italian-style breadcrumbs
  
• â…“ cup Parmesan cheese
  






Instructions



1. Preheat the oven to 350°F. Butter a shallow 1-quart casserole dish.
   
   
2. Melt ¼ cup of the butter in a large skillet over medium heat. Add the garlic and mushrooms. Sauté until most of the liquid has evaporated. Spoon the mushrooms into a bowl and set aside. Add 3 tablespoons of the butter to the skillet to melt. Sprinkle with the flour and cook, stirring constantly, for 1 minute.
   
   
3. Stir in the mustard, thyme, chives, parsley, salt, and pepper. Whisk in the sherry and heavy cream. Bring to a slow boil, reduce the heat to medium-low, and simmer, stirring frequently, until the sauce has thickened.
   
   
4. Return the mushrooms to the skillet, being careful not to add any of the liquid that collected in the bowl. Stir to combine the mushrooms and sauce. Transfer to the casserole dish.
   
   
5. Melt the remaining ¼ cup of butter in a microwave-safe dish. Add the bread crumbs and Parmesan cheese to the melted butter and stir to moisten the crumbs. Sprinkle over the casserole. Bake for 20 to 25 minutes or until hot and bubbly and lightly browned.
   
   Makes 8 servings