MUSHROOM GRATIN

MUSHROOM GRATIN

1 lb mushrooms one variety or mixed - wiped clean and sliced

2 large shallots very finely chopped

1 Tbsp. flour

1/2 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1/4 cup half and half

2 Tbsp. lemon juice

3 Tbsp. unsalted butter

3/4 cup grated white cheese 

1 Tbsp. grated Parmesan cheese

2 Tbsp. dried breadcrumbs

1/3 cup flat leaf Italian parsley chopped


METHOD:

Mix the flour with paprika, salt and pepper. Set aside

In a large heavy skillet melt the butter then add shallots and saute over low heat about 10 minutes - do not brown.

Add 3 Tbsp. water, increase the heat to medium/high and add the mushrooms. Cook til they have released most of the water and mushrooms have cooked down.

Lower the heat and cook 5 minutes. Sprinkle the seasoned flour over the mushrooms and mix to blend. Add the half and half and lemon juice, and let cook slowly for about 8 minutes stirring often.

Preheat the broiler. When the mushroom are almost finished cooking add in the parsley, and breadcrumbs. Stir lightly then transfer the mushrooms to an oven proof casserole dish.  

Sprinkle the cheese over all and place under the broiler til the cheese is bubbly and completely melted.