Monday, April 15, 2024

Mushrooms au Gratin

I’ve mentioned before that I watch a lot of Italian television. I also watch a lot of French television. The fact of the matter is, I watch a lot of international television, far preferring it to most of what America has to offer. I do so because I am a subscriber to MHz Choice. I am not affiliated with them in any way, I just absolutely love their programming. The other day I was watching “Les Petits Meurtres d’Agatha Christie (The 70’s)” when I noticed that commissaire Annie Greco (who loves food as much as I do) ordered mushroom au gratin. This is the first time I had ever heard of that dish. Sure, I’ve had potatoes au gratin, but mushrooms? Mushroom lover that I am, this sounded so good, and something that I absolutely had to try. I got to thinking about how I would make this dish, and came up with the following. It is so decadent! It’s good on its own — you only need a small amount because it is rich — it is also excellent as a topper for a baked potato, particularly if you are using a large potato as a meatless main dish. You might also consider spooning it over baked chicken. This is a must try. I’m not kidding you. 

Mushrooms au Gratin

2 T. butter

8 oz. crimini mushrooms, sliced

Melissa’s dried shiitake mushrooms

Melissa’s dried oyster mushrooms

2 scallions, chopped

1 garlic clove, minced

¼ t. seasoned salt, more or less to taste

1/8 t. ground black pepper, more or less to taste

2 T. flour

2 T. chopped fresh parsley

c. grated Gruyere cheese

Preheat oven to 400° F. Spray an au gratin dish (or any other shallow baking dish) with PAM; set aside.

Hydrate dried mushrooms according to package directions. Drain, and roughly chop; set aside.

In a medium skillet, sauté fresh mushrooms with butter over medium-high heat. Add scallions and sauté another 1-2 minutes. Add chopped hydrated mushrooms and garlic, and cook for 1 minute more. Stir in wine and cook down until half has evaporated.

 In a small bowl, blend together sour cream, salt, pepper, and flour. Stir into mushroom mixture. Heat through, transfer to your prepared baking dish, sprinkle with chopped parsley and cheese, and bake for 10 to 15 minutes until the cheese has melted, and it is bubbly around the edge. 

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Marie Smith said...

We will try this soon. Grocery shopping today.

Linda said...

I knew you would add Gruyere! Looks amazing, and yes it would be perfect for a potato.