Mushroom Gratin
Yields 12
Here is a favorite appetizer that is easy to make and can be made ahead. Any button mushroom will work. I use Palms mushrooms from Jefferson. The other key to this recipe is using good dense and chewy bread.
  1. 3 tbsp. Extra virgin olive oil
  2. 4 tbsp. Butter
  3. 6 ea. Plump garlic cloves, chopped
  4. 2 1/2 lb. Mushrooms, cleaned and sliced
  5. 1 tea. Thyme, fresh
  6. 4 tea. Fresh sage leaves, finely chopped
  7. 1 tea. Grey sea salt
  8. 1/2 cup Fresh Grated Parmesan
  1. 12 ea. Baguette size wheat bread, lightly toasted
  2. 3 tbsp. Soft butter
  3. 1/4 cup Parsley, chopped
  4. 1/4 cup Parmesan
  5. 1 cup Pleasant Ridge Reserve cheese or a good Gruyere, shredded
  1. 1. In skillet over medium heat, add olive oil and garlic; cook till fragrant.
  2. 2. Add the butter and, when it melts, add mushrooms, thyme, sage and salt.
  3. 3. Cook until mushrooms release liquid; liquid evaporates and mushrooms take on color.
  4. 4. Remove from heat, cool slightly and add Parmesan. Cheese should melt into mix.
  5. 5. Lay bread on baking pan to cover bottom.
  6. 6. Spread with soft butter and spoon mushrooms over the top, pressing down.
  7. 7. Sprinkle with parsley and cheese.
  8. 8. Bake 10-15 minutes until cheese is brown.
  9. 9. Let rest and serve.
Wisconsin Local Food
Mushroom Gratin