Photo by Tim Robison

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4 servings

    Mushroom Gratin
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 1 cup shallots, medium dice
  • 2 quart wild mushrooms, cleaned, large dice
  • 1 tablespoon garlic, minced
  • 1½ cups white wine
  • 1 cup heavy cream
  • 1 tablespoon basil, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon thyme, chopped
  • Salt and pepper to taste
  • Parmesan herb crust (recipe follows)
  • 1 package toasted crostini for serving
  • Parmesan Herb Crust
  • 1½ cups panic bread crumbs
  • ¼ cup Parmesan-Reggiano
  • 1 teaspoon basil, chopped
  • 1 teaspoon parsley, chopped
  • Salt and pepper to taste

Parmesan Herb Crust

  1. Place the bread crumbs in a food processor and blend on high to thoroughly process. Add Parmesan, herbs, salt, and pepper. Taste and adjust seasoning, if necessary. Reserve.

Foraged Mushroom Gratin

  1. Preheat oven broiler to medium-high heat.
  2. Heat a medium sauté pan over high heat. Add olive oil and 1 tablespoon butter.
  3. When pan is lightly smoking, add the shallots and sauté for 1 minute, or until golden. Stir in the mushrooms and garlic. Reduce the heat to medium high.
  4. Cover the pan and continue to sauté for 1 minute. Uncover the pan and deglaze with the white wine. Cook, reducing the wine to a glaze, and stir in the heavy cream. Reduce by half.
  5. Stir in the remaining butter, herbs, salt, and pepper. Taste and reseason, if necessary.
  6. Place mushroom mixture into 4 ramekins and liberally sprinkle with the Parmesan herb crust.
  7. Place ramekins under the broiler and cook until the crust is golden brown.
  8. Serve immediately with toasted crostini.
  • from Chef William Dissen of The Market Place Restaurant in Asheville, NC

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