Nothing beats back the chill of a winter afternoon like a toasty mushroom gratin.
On Saturday afternoon we puttered about the Stockton Farmer’s Market with Owen and Henry. The stalls were piled high with the last of the season’s produce, golden pain epi and other baked goods, crumbly cheeses and seafood from our favorite fishmonger. One vendor had a beautiful array of wild mushrooms, and with the colder weather lurking just outside, we decided it was the perfect time to make a toasty gratin.
Method:
extra virgin olive oil
3 tbl. unsalted butter
1 clove garlic, minced
½ c. panko bread crumbs
24 oz. mixed wild mushrooms (such as hedgehog, maitake, trumpet and chanterelle)
½ pint heavy cream
1 c. gruyere, shredded
½ c. parmesan, shredded
Preheat the oven to 450 degrees F.
In a small saute pan, heat a tablespoon of olive oil and two tablespoons of butter over medium heat. Add the garlic and saute for one minute, until nicely fragrant. Add the bread crumbs, stir to combine, and gently toast for a minute or two. Remove the bread crumbs from the heat and set aside.
Gently clean the mushrooms with a dry paper towel and cut them into bite size pieces. In a large saute pan, heat a few tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and season with a bit of coarse salt and freshly ground black pepper. Saute the mushrooms for a few minutes until they’re softened.
Prepare a shallow baking dish with a bit of nonstick spray and hit it with the mushrooms. Add the heavy cream, gruyere and parmesan, and give the pan a gentle jerk to evenly distribute the cream and cheese. Top with the garlicky bread crumbs and bake until golden brown and the cheese is bubbling, about 12 minutes.
Serve the gratin with a leafy salad dressed with a sharp vinaigrette and some warm crusty bread.
