Crusty Wild Mushroom Bake

(from saymyname’s recipe box)

Spread on toasted baguette slices

Serves 6 people

Categories: Appetizers

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 ½ 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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