Mushrooms au Gratin
Never met a mushroom we didn't like. This is a great recipe if you have
leftover Bechamel Sauce, so plan on making extra for this. Deep
mushroom flavors work with any Bordeaux, and the salt from the cheese
smooths a young red wine. A slice of dried porcini, soaked, cleaned and
chopped, may be added to this recipe for added depth, as an interesting
combination of mushrooms may also be used instead of all of the same
kind. Depends on what's available, what looks good. Just slight, easy
2 pounds fresh mushrooms, sliced
1/2 cup butter
1/2 cup onion, chopped
3 cloves garlic, minced
2 cups Marsala, dry
2 cups heavy cream, reserving 2 TB
2 cups Bechamel
1 cup Parmigiano Reggiano, grated
Make a bouquet garni of 2 sprigs parsley, 1 sprig thyme and 1 bay leaf
4 TB butter
3 TB flour
2 cups milk, hot not scalded
1/2 tsp salt, don't leave out and pepper
small pinch ground nutmeg
In a saucepan over medium heat, melt butter, then add flour stirring
constantly for 1 minute. Gradually add milk, then salt, pepper and
nutmeg. Add bouquet garni and increase heat to briefly bring to a boil.
Then lower heat and cook 15 minutes, stirring occasionally. Strain
through a sieve. Makes 2 cups.
Heat butter in your largest skillet over medium heat. Add onion and
garlic; cook until onion begins to brown. Add mushrooms, cover, cook
about 8 - 10 minutes, until cook through.
Remove mushrooms from pan, keeping juices. Add Marsala to the juices in
the skillet, stir and reduce liquid to about 1/4 cup over medium heat.
Stir in the heavy cream and continue cooking until very thick. Then
remove from heat, stir in the 2 T cream to smooth the sauce, add
Bechamel. Add salt and pepper, remembering the cheese will contribute a
fair amount of saltiness.
Fold the mushrooms in the sauce, then place in a shallow baking dish
(remember the old au gratin dishes?). Top with the Parmigiano. Broil
over high heat quickly until the cheese is golden brown. Serve hot.
Crusty French bread makes a good side. So does a glass of Merlot.