Friday, 20 February 2009

Savoury Mushrooms Au Gratin

Here is another very tasty dish that will surely please any shroom heads like myself. The original idea and the real credit goes to Kadesma, a dear friend whom I met at a cooking forum. I modified her recipe slightly. This amount listed will serve anywhere from 2 hungry mushroom-heads to 4.

600-700g mushrooms, ideally porcini, oyster or portobello, but regular button mushrooms work just as well.
2 large cloves garlic, minced or finely chopped
4-5 shallots or 1 onion, thinly sliced
Good fistful of fresh flat leaf parsley, chopped
Dash of dry marjoram
salt and pepper
80g evoo
splash of balsamic vinegar
butter for sautè, baking dish + for topping, circa 100g

1/2-c. fresh bread crumbs
1/4-c. freshly grated parmigiano reggiano or grana padano

Clean the mushrooms. Cut into small chunks if porcini are used, strip into thin pieces for oyster mushrooms, thin slices for portobello or button mushrooms (champignons).
put garlic, onion, parsley, marjoram,salt,pepper, evoo and vinegar in a good sized bowl.
Add mushrooms, mix well and marinate for a few hours, stirring occasionally.
Melt 1/2 the butter in heavy skillet. Sautè the marinated mushroom mixture thoroughly.
Pour the sautèed mixture in a buttered medium baking dish. Sprinkle with the bread crumbs and cheese dot with remaining butter. Place dish under preheated broiler for some minutes until the top is golden brown. (Watch closely so it doesn't burn)

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