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March 29, 2009

Mushrooms au Gratin

This French-inspired dish is amazing - cheesy, creamy and satisfying. It will impress the socks off of anyone you make it for. And of course, in my true fashion, it is easy to make.

About 30 Baby Bella mushrooms
1 tbs. butter
1 tbs. all-purpose flour
1 cup half-and-half
¾ cup Gruyere, Fortina or Muenster cheese, shredded (Basically any sharp cheese you like, which will melt easily. But please no Cheddar or American)
1/3 tsp. salt
1/3 tsp. pepper
2 garlic cloves, finely minced
1/3 cup plain breadcrumbs
¼ cup Parmesan cheese
¾ tsp. dried thyme

Preheat the oven to 375 degrees.
Thinly slice the mushrooms and place them in a baking dish.
Preheat a medium sized sauce pot. Add the butter and flour into the pot and whisk together until a bubbly mixture forms. This mixture is called a roux. Then add the half-and-half and whisk together. Bring the mixture to a boil and then turn the heat down to a simmer. Add the cheese and whisk until it is a smooth consistency. Turn the heat off and add the garlic. In a separate bowl, mix together the breadcrumbs, Parmesan and thyme.
Pour the cheese sauce over the mushrooms. Then take the breadcrumb mixture and sprinkle over the top. Bake for 15-20 minutes, until the top is golden brown. Remove from the oven and let it rest for 10 minutes. And then dig in!
Mushrooms au Gratin can be served alongside meat or fish, or over mashed potatoes.