Recipe Archives->Vegetables->Mushroom Gratin 02

Morel Mushroom And Osoroso Sherry Gratin

8 ounces fresh morel mushrooms or cremini mushrooms
3 tablespoons butter
1/3 cup minced shallots
2 tablespoons minced garlic
1/2 cup Osoroso sherry (any good sherry will work)
1 cup whipping cream
1 cup finely shredded manchego cheese (or another aged sharp white cheese)
8 ounces crusty artisan-style bread sliced and toasted

Trim and discard discolored stem ends from mushrooms, submerge in
a bowl of cool water and gently agitate with your hands to loosen
any dirt.  Drain, rinse thoroughly under running water and gently
pat dry.  Cut mushrooms in half lengthwise if using cremini mushrooms
cut into quarters).

In a 10-12 inch frying pan over medium heat, melt butter. Add
shallots and garlic and stir often until limp, about 5 minutes.
Add mushrooms and stir often until juices released by mushrooms
have evaporated 5-6 minutes.  Add sherry and increase heat to medium
high. Boil until sherry is reduced by half, about 3 minutes.  Add
cream and boil, stirring occasionally, until sauce thickly coats
mushrooms and is reduced by about two-thirds, 4 to 5 minutes.

Spoon mushroom mixture into a shallow 3-4 cup ceramic baking dish.
Sprinkle top evenly with cheese.  Broil 4-6 inches from heat until
cheese has melted and bubbling about 2 minutes.  Serve with toasted
bread slices.

Printable version: mushroom-gratin02.txt.