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Old 06-08-2006, 03:21 PM   #1
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Mushroom Gratin-rec.

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

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Old 06-08-2006, 03:24 PM   #2
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Its only in the last 10 years or so that I have been eating mushrooms. This looks lovely kadesma, thanks!
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Old 06-08-2006, 03:53 PM   #3
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Quote:
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..

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Old 06-08-2006, 04:49 PM   #4
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ooh, yum. I'm assuming you used the white button mushrooms.

Have you ever tried making this with portabellos as an entree?
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Old 06-08-2006, 05:03 PM   #5
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Quote:
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

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Old 06-08-2006, 09:15 PM   #6
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Oh, dear, that's twice today you've gotten me - this looks scrumptious!
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Old 06-08-2006, 09:43 PM   #7
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Quote:
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.

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Old 06-08-2006, 10:30 PM   #8
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Thanks so much for a great recipe - cut and pasted!
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Old 06-09-2006, 12:18 AM   #9
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Thanks Michelemarie, I hope it's a good one for you

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Old 06-09-2006, 04:44 AM   #10
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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!!)
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