Crusty Wild Mushroom Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A baked appetizer. Spread on toasted baguette Ingredients:
2 tablespoons butter |
8 scallions, finely chopped (white part only) |
1 -2 garlic clove, minced |
1 1/2 lbs wild mushrooms, stems removed and caps cut into bite-size pieces (shiitakes, chanterelles, (or more) |
1/4 cup chopped fresh parsley |
1 teaspoon chopped fresh thyme leave |
1/2 cup half-and-half |
1/4 cup dry white wine |
salt |
fresh ground black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350°; butter a shallow 1 1/2 quart casserole dish; set aside.
2. In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.
3. Layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme.
4. Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.
5. In a small bowl, beat the half-and-half and wine; pour over the mushrooms.
6. Season with salt and pepper; bake 15 minutes, covered.
7. Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.
8. Serve spread on toasted baguette.
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