~ Leelanau Cellars new tasting room
(Grand Traverse Bay)
( http://www.leelanaucellars.com/ )
MUSHROOMS AU GRATIN
~ Serve this creamy appetizer (Gunflint Lodge Cookbook) with crusty bread
1 cup fresh white bread crumbs
1/4 cup shredded Swiss or Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 Tbsp. chopped parsley
1 lb. fresh mushrooms (halved or quartered if large)
4 tsp. clarified butter
3 Tbsp. finely chopped shallots, green onions (white part only), or onions
1 tsp. minced garlic
Pinch of dried thyme
1/4 cup dry sherry
1 cup heavy cream
salt, pepper, and cayenne pepper to taste
1 Tbsp. butter
- In medium bow, combine bread crumbs, cheeses, and parsley. Set aside.
- In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduce until thickened to a saucelike consistency. Season to taste with salt, pepper, and cayenne. Spoon into shallow gratin dish and top with crumb-cheese mixture. May be make to this point up to a day ahead, covered, and refrigerated.
- To serve, dot the crumbs with butter. Bake in preheated 375-degree oven until crumbs are lightly browned and gratin is bubbling around the edges. ( Serves 6-8)
Note: For a true taste of Michigan, pair with a bottle of Leelanau Cellars signature
Tall Ship Chardonnay .