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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This rich mushroom side dish combines a smooth cream base with a crunchy sharp topping. It's easy enough to make anytime, but pretty and decadent enough to save for a special occasion. Ingredients:
24oz fresh mushrooms(baby bellas or white), quartered |
1 large or 2 small shallots, diced |
2 cloves garlic |
4t butter(a little less can be used) |
1/4 cup white wine or chicken stock |
1 1/2 cups heavy cream |
dash of cayenne(or 1t, like i used ;) |
1/2t fresh nutmeg, grated |
sea salt and fresh ground black pepper or pepper blend |
1/2 cup unseasoned breadcrumbs |
1/2 cup fresh asiago, romano or parmesan cheese, grated |
1t paprika |
Directions:
1. Melt butter in large skillet(I used cast iron) and add garlic and shallot.
2. Cook on medium heat until shallot is translucent and softened(about 5 minutes) See Photo
3. Add mushroom and toss to coat. See Photo
4. Add wine or stock and salt and pepper(less salt if using stock)
5. Simmer until liquid is gone(this will take only a few minutes if using wine, a little longer with stock)
6. Add cream, cayenne and nutmeg and allow to boil. Reduce heat and simmer to thicken slightly. See Photo
7. Combine breadcrumbs, cheese, paprika and salt and pepper.
8. Once cream is thickened a bit(this isn't meant to be a thick sauce, it will only thicken slightly) pour mushrooms and sauce into individual broil safe dishes or cups or into a larger broil safe dish. See Photo
9. Top with breadcrumbs and cheese. See Photo
10. Broil about 5-7 minutes until topping is lightly browned and sauce is bubbly.
11. *another milk product can be subbed, here, but you will want to make the sauce thicker with a stock/cornstarch mixture
12. **Usually I top things with Panko breadcrumbs and save regular ones for filler IN recipes, rather than ON them...but, in this case, I prefer the regular ones and the way they soak up the sauce.
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