Mushroom Gratin
Lea Clark
A cheesy, lemony alternative to stuffed mushrooms.
ingredients
- 2 c assorted wild mushrooms, cleaned, de-stemmed, and roughly chopped
- 1/2 c lemon juice, plus more for drizzling
- 1/4 c EVOO
- 1 1/2-2 c sharp white cheddar, sliced
- 3 tbsp grated parmesan cheese
- 2 tbsp garlic, minced
- 1-2 tbsp kosher salt
- 1 tbsp butter
- 1 tsp thyme
directions
- 1
Heat the olive oil in a skillet over med-high heat. Saute the mushrooms for 2 mins without stirring. Add garlic and toss in pan. Saute another minute. Add salt and toss. Continue to saute until mushrooms are slightly browned, then add lemon juice and continue to saute until juice is reduced and mushrooms are golden. Add butter and saute until mushrooms are nicely caramelized.
- 2
Preheat oven to 425.° Remove mushrooms from pan and place in a small casserole dish or baking pan in a thin layer. Sprinkle with parmesan cheese and drizzle with lemon juice. Layer cheddar on top evenly. Place in oven until cheese is melted well, about 5-10 mins. At the end, turn broiler on and brown cheese for 3-5 mins. Serve hot.
Source: Lea Clark
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