Mushrooms Gratiné
Print recipe| Serves | 4 |
Ingredients
- 16 Medium white or cremini mushrooms
- 2 Tbsp fresh white breadcrumbs
- 1 Tbsp melted butter
- 1 egg ypolk
- 1 - 2 Tbsp cream
- 1 1/2 Tsp finely chopped parsley (or 1/2 tsp dried parsley)
- 1 clove garlic, minced
- 1/4 Tsp salt
- freshly ground pepper
- Mornay (cheese sauce) (see recipe)
- 1/4 cup freshly grated Parmesan cheese
- browned bread crumbs
Optional
- 1 Tsp finely chopped chives
Directions
| Brush the mushrooms, with a mushroom brush or a dry paper towel (washing mushroom introduces water to the mushrooms). Remove the stalks and set aside 3 or 4 mushrooms for each person. Chop the stalks any extra mushrooms. Add crumbs and bind with the butter, yolks and cream. Mix in the herbs, garlic and seasoning. | |
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Fill the mushroom cups with this mixture, arrange on a Pyrex baking dish or on a rimmed cookie sheet that has been lined with parchment paper.  | |
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Coat with cheese sauce. Sprinkle with cheese, crumbs (which have been toasted in a frying pan with a little butter) and bake in moderate oven 375 °F for 12 to 15 minutes. Broil the last few minutes.  | |