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Mushroom Gratin




Source of Recipe


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List of Ingredients




1 small shallot, minced
1 pound mushrooms, chopped into ¼ dice
4 tablespoons unsalted butter
3 tablespoons flour
¾ cup beef, veal or chicken stock
¼ teaspoon dried thyme
1 tablespoon chopped fresh, flat leaf parsley
salt and pepper to taste
¼ cup heavy cream
1/8 cup white wine (or champagne)
1 tablespoon grated smoked gouda
2 tablespoons grated mozzerella


Recipe



1. Heat the butter in a pan over medium heat. Add the shallot and mushrooms and saute for about 15 minutes, or until the mushrooms start to soften.

2. Make a well in the centre of the pan and add the flour and broth and stir to make a roux. Cook down until thickened and then add the thyme, parsley and salt and pepper to taste.

3. Add the cream and stir to combine. Add the wine or champagne and stir again. Cook for about 3-4 minutes and then add the gouda (or any other smoked cheese) and allow to melt, stirring to combine.

4. Transfer mushroom mixture to an oven-proof pan (that fits it comfortably with little or no extra space)and sprinkle the mozzerella on top. Bake, just prior to serving in a preheated 350 F oven for about 15 minutes or until bubbling.