Mushroom Gratin
Servings 8 people
Ingredients
- 4 tbsps butter, divded
- 1 small yellow onion, diced
- 2 lbs baby bella mushrooms, washed and quartered (or halved depending on size)
- ½ cup dry white wine
- 1 cup heavy cream
- 2 ½ teaspoon fresh chopped thyme
- 2 ½ tablespoon flour
- ½ tsp salt
- ½ teaspoon black pepper
- ¾ cup plain breadcrumbs
- 1 ½ tablespoon grated parmesan
Instructions
- Pre-heat the oven to 450°F. Lightly grease a 2 quart casserole dish and set aside.
- In a rimmed skillet, cook the onion in 2 tbsps of butter. Once the onion becomes soft, add the quartered mushrooms.
- Add mushrooms to the skillet and cook for an additional 6-7 minutes.
- While the mushrooms cook, melt the remaining butter and mix it with the bread crumbs and parmesan cheese. Set aside.
- Add salt, pepper, and fresh thyme to the mushrooms. Next, add the white wine and allow the mushrooms to simmer and wine to reduce by half.
- Next, add the flour and the heavy cream. Simmer for 2-3 minutes to allow the sauce to thicken.
- Pour the mushrooms into the prepared dish. Top evenly with buttered bread crumbs. Garish with a fresh thyme spring.
- Bake for 10 minutes. The breadcrumbs will be brown and toasted and mushrooms bubbly. Serve.