Mushroom Gratin

Trust me there is cheese inside

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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Italian, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

11 Responses to Mushroom Gratin

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. Cecile says:

    OH YEAH !! This looks amazing – as always!!

  3. Sherry says:

    this is an interesting recipe…I may try this soon…I just may! lol..

  4. Oh YUM!!!!! I can’t wait to try this!

  5. Lauren says:

    Yum! This looks amazing.

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  7. Love your recipes, and this is one I will have to try, soon.

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