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Category: Vegetable Sides
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 T. grated Parmesan cheese
2 T. fine dry bread crumbs
2 tsp. butter, softened
1/2 lb. fresh shiitake mushrooms
1/4 lb. fresh oyster mushrooms
1 lb. fresh button mushrooms, sliced
1 clove garlic, minced
2 T. butter
2 T. all-purpose flour
2 tsp. Dijon mustard
1 1/2 tsp. snipped fresh thyme
1/4 tsp. salt
3/4 c. milk
Preheat oven to 350F.
In a small mixing bowl stir together the Parmesan cheese, bread crumbs, and the 2 teaspoons butter; set aside.
Separate caps and stems from shiitake and oyster mushrooms. Reserve stems to use in stocks or discard. Slice mushroom caps.
In a large skillet cook button mushrooms and garlic in the 2 tablespoons butter over medium-high heat about 5 minutes, or until tender and most of the liquid has evaporated, stirring occasionally.
Remove mushrooms, reserving drippings. Add the shiitake and oyster mushrooms to the skillet.
Cook for 7 to 8 minutes, or until tender and most liquid has evaporated, stirring occasionally.
Stir in the flour, mustard, thyme, and salt. Add the milk all at once.
Cook and stir till thickened and bubbly. Stir in the button mushrooms.
Transfer the mushroom mixture to a 1-quart casserole. Sprinkle with the bread crumb mixture.
Bake at 350F about 20 minutes or until golden brown and bubbly.
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MUSHROOMS - AU GRATIN
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Category: Vegetable Sides
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 T. grated Parmesan cheese
2 T. fine dry bread crumbs
2 tsp. butter, softened
1/2 lb. fresh shiitake mushrooms
1/4 lb. fresh oyster mushrooms
1 lb. fresh button mushrooms, sliced
1 clove garlic, minced
2 T. butter
2 T. all-purpose flour
2 tsp. Dijon mustard
1 1/2 tsp. snipped fresh thyme
1/4 tsp. salt
3/4 c. milk
Preheat oven to 350F.
In a small mixing bowl stir together the Parmesan cheese, bread crumbs, and the 2 teaspoons butter; set aside.
Separate caps and stems from shiitake and oyster mushrooms. Reserve stems to use in stocks or discard. Slice mushroom caps.
In a large skillet cook button mushrooms and garlic in the 2 tablespoons butter over medium-high heat about 5 minutes, or until tender and most of the liquid has evaporated, stirring occasionally.
Remove mushrooms, reserving drippings. Add the shiitake and oyster mushrooms to the skillet.
Cook for 7 to 8 minutes, or until tender and most liquid has evaporated, stirring occasionally.
Stir in the flour, mustard, thyme, and salt. Add the milk all at once.
Cook and stir till thickened and bubbly. Stir in the button mushrooms.
Transfer the mushroom mixture to a 1-quart casserole. Sprinkle with the bread crumb mixture.
Bake at 350F about 20 minutes or until golden brown and bubbly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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