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Spicy Mushroom and Feta Cheese Gratin

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 1 lb. fresh mushrooms, sliced
  
• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp butter
  
• 1 Tbsp Worcestershire sauce (more to taste)
  
• About 1/4 tsp Tabasco sauce
  
• 2 Tbsp balsamic vinegar
  
• Salt and white pepper to taste
  
• 8 ounces traditional feta cheese, drained and crumbled
  
• 8 ounces shredded medium or sharp Cheddar cheese
  
• 1/3 cup grated Parmesan cheese
  
• 6 eggs
  
• 2 cups half-and-half
  
• Scant 1/2 tsp salt
  
• Pinch of white pepper
  






Instructions



1. In a very large skillet, saute the mushrooms in the olive oil over medium-high heat until the mushrooms have released their liquid, then continue cooking until the liquid has reduced and the mushrooms are getting very golden brown, shaking and stirring them so that they all get evenly cooked.
   
   
2. Drizzle on the Worcestershire sauce and Tabasco and continue stirring, scraping and sauteeing until the Worcestershire sauce has been reduced and the mushrooms are even more golden. Add the balsamic vinegar and continue to saute and stir until the vinegar has reduced and the mushrooms are very brown. Sprinkle with salt and freshly ground pepper.
   
   
3. Spread the sauteed mushrooms over the bottom of an 11x17-inch baking pan. This will only make a shallow layer. Sprinkle on the feta cheese, shredded Cheddar and Parmesan. With your fingers, toss some of the mushrooms with the cheese, so portions of the cheeses are snuggled down within and beneath the mushroom layer.
   
   
4. In a bowl, whisk together the eggs, half-and-half, salt and pepper. Ladle enough of this custard mixture over the mushrooms and cheese so that it evenly covers them, with pieces of mushroom and cheese poking out the top. In other words, don't completely cover the mushrooms with the custard -- you may have some custard left over. (You may prepare the gratin up to this point and refrigerate for up to 24 hours.)
   
   
5. Bake the mixture in a 400-degree (F) oven until the top is golden and the custard tests firm when pressed with your finger, about 25 to 30 minutes. Remove from the oven.