GRATIN OF MUSHROOMS
FROM GOOD FRIEND, SANDY WOLSKE OF MIRA MESA, SAN DIEGO
(Serves 4)

4 T. BUTTER
1 MEDIUM, DICED WHITE ONION
3 CLOVES MINCED GARLIC
2 LARGE CHOPPED SHALLOTS
1 LB. SLICED MUSHROOMS
8 OZ. SLICED PORTOBELLO OR OTHER WILD MUSHROOM
1 TSP. SALT
1/4 TSP. BLACK PEPPER
1/2 C. DRY BREAD CRUMBS
1/4 C. GRATED PARMESAN CHEESE
1/4 C. CHOPPED PARSLEY (PREFERABLY ITALIAN STYLE)

 

 

OVEN:400o
IN A MEDIUM SIZE SKILLET, MELT 1 T. BUTTER.
ADD ONIONS, 2 T. OF THE GARLIC AND ALL THE SHALLOTS
SAUTE UNTIL LIGHTLY BROWNED. ABOUT 5 MINUTES
. REMOVE TO SMALL BOWL AND SET ASIDE.
SAUTE MUSHROOM IN 2 T. BUTTER UNTIL JUICES COOK OUT.(TWO BATCHES IF NEEDED.)ABOUT 5 MINUTES.
ADD SALT, PEPPER, AND RESERVED ONION MIXTURE.
SPOON INTO AN 10" OVAL AU GRATIN DISH OR SIMILAR SIZE BAKING DISH.
MELT REMAINING T. BUTTER IN SMALL SKILLET.
MIX WITH BREAD CRUMBS, PARMESAN, REMAINING TSP. GARLIC AND PARSLEY.
TOSS TO MIX.
SPRINKLE OVER MUSHROOM MIXTURE .
BAKE UNCOVERED FOR 30 MINUTES.