Mushroom Gratin

Trust me there is cheese inside

This is a great side to go with steak as well as a giant roasted bird. Any assortment of mushrooms will work but make sure to have a few different types. Dry vermouth can be substituted for the Lillet.

Mushroom Gratin

• 8 cups assorted thickly sliced mushrooms
• 1 onion, sliced paper thin
• 1 oz Lillet
• 1/2 cup heavy cream
• 1/4 cup bread crumbs
• 4 tbsp butter
• 2 tbsp olive oil
• 4 oz blue cheese
• 2 tbsp fresh oregano chopped fine
• Salt/pepper
• 2 tbsp butter

Toss mushrooms with olive oil, oregano, salt and pepper on a baking sheet. Roast in oven at 375 degrees until mushrooms are almost dried out, about 30 minutes. In a large frying pan melt 2 tbsp butter and saute onion over low heat until caramelized. Add Lillet and deglaze pan. Reduce by half then add mushrooms and season with salt and pepper. Add cream and cook down on medium heat until thickened, about 5 minutes. Mix in cheese and spoon into a greased baking dish. Melt butter and combine with breadcrumbs. Spread breadcrumbs over mushrooms and bake uncovered until top browns, about 20 minutes. Serve hot.