Mushroom Gratin-rec.

[kadesma]

We like this with grilled chicken or beef and I usually end up doubleing it and as is it serves 6-10

2-cloves minced garlic
1-onion finely diced, I use yellow or white
3-tab. freshly chopped flat leaf parsley
1-tea. dry marjoram or more if you like the taste
1-tea. salt
2-grinds black pepper, coarse grind
1/3-c. peanut oil
2-tab. wine vinegar
1-1/2 lbs. fresh mushrooms, sliced
1/4 lb. butter
1/2-c. fresh bread crumbs, I like to use sourdough french
1/4-c. freshly grated parmesan

put garlic,onion,parsley,marjoram,salt,pepper, oli and vinegar in a good sized bowl. there is very little liquid. Add mushrooms and marinate 3 hrs. Stir often.
Melt 1/2 the butter in heavy skillet. Remove mushrooms from marinade with slotted spoon and put in skillet. Cook over high heat 1 min, stir often.
Butter a shallow 1-qt. baking dish and put mushrooms in it. Sprinkle with the bread crumbs and cheese dot with remaining butter. This far and the recipe can be held in refrigerator for up to 6 hrs. Place dish under preheated broiler for 6-7 min to brown before serving.Watch closely so it doesn't burn.
enjoy,
kadesma

[Alix]

Its only in the last 10 years or so that I have been eating mushrooms. This looks lovely kadesma, thanks!

[kadesma]

Originally Posted by Alix

Its only in the last 10 years or so that I have been eating mushrooms. This looks lovely kadesma, thanks!

Your welcome Alix..

kadesma

[mudbug]

ooh, yum. I'm assuming you used the white button mushrooms.

Have you ever tried making this with portabellos as an entree?

[kadesma]

Originally Posted by mudbug

ooh, yum. I'm assuming you used the white button mushrooms.

Have you ever tried making this with portabellos as an entree?

Yes Mudbug, I use the white buttons and sliced them. I haven't used portabellos, but don't see why you couldn't I've seen them already sliced in the produce department, might give it a try soon, Thanks

kadesma

[marmalady]

Oh, dear, that's twice today you've gotten me - this looks scrumptious!

[kadesma]

Originally Posted by marmalady

Oh, dear, that's twice today you've gotten me - this looks scrumptious!

Glad you like I'm a mushroom nut and use them as often as I can. I've even taken to using them instead of pate when I make a dish similar to beef wellington.

kadesma

[Michelemarie]

Thanks so much for a great recipe - cut and pasted!

[kadesma]

Thanks Michelemarie, I hope it's a good one for you

kadesma

[urmaniac13]

Yum, yum, I can never have enough of new ideas for mushrooms, one of my favest of the fave foods!!
There growing a mini rain forest of flat leaf parsley just outside of our kitchen window sill, I would use some extra dose of parsley to sprinkle upon after the sautèing the shrooms !!

Thanks for yet another mouth watering recipe, CJ!! Gee, just what Lucilla and Guido are missing out on... (I never understood people who dislike mushrooms!!)