Recipes

Mushroom Gratin
Serves: 4

Ingredients:
1/2 cup homemade bread crumbs
3/4 cup (3 ounces) freshly grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
3 tablespoons chopped shallots
2 cloves garlic, chopped
8 ounces chanterelle mushrooms, sliced 1/2 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/2 inch thick
4 ounces whole oyster mushrooms
1/2 cup Chardonnay
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 450°F or preheat the broiler. In a small bowl, combine the bread crumbs, cheese, parsley, and thyme and mix well.

In a large sauté pan, melt the butter over medium high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute. Add all the mushrooms and sauté until well wilted, about 5 minutes. Add the wine, cream, salt, and pepper and cook until the liquid is bubbly, 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Increase the heat to high and cook to reduce the sauce until thick enough to coat a spoon, 6 to 10 minutes. Return the mushrooms to the sauce and stir. Transfer the mixture to a 2-quart gratin dish and sprinkle the bread crumb mixture over the top. Place in the oven or under the broiler until the topping is toasted and the sauce is bubbling again, about 3 minutes. Spoon onto plates and serve.

Suggested wines: Robert Mondavi Private Selection Merlot, Central Coast or Robert Mondavi Winery Carneros District Pinot Noir.

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