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Prep time
25 minutes
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Cook time
1 hour
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Makes
3/4 - 1 quart
Author Notes
A versatile, rich mushroom side-dish that can also be served as a flavorful sauce with many foods. Let imagination and creativity be your guide!
* Adapted from Debby Davis-Haines’ recipe. —Pb
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Ingredients
- Layer #2
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1/3 cup
Unsalted Butter
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1 tablespoon
Flat-Leaf Parsley, finely minced
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1 tablespoon
Yellow Onion, finely minced
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1 tablespoon
Poupon-style Mustard
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1 teaspoon
Kosher Salt
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1 pinch
Cayenne
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1 pinch
Nutmeg, grated
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1-1/2 tablespoons
AP Flour
- Layers #1 and #3
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3 ounces
Dried Shitake Mushrooms, rehydrated and drained, or 1# fresh
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1 cup
Heavy Cream
Directions
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Preheat oven to 375°F.
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Layer #2: Cream butter and add remaining ingredients for Layer #2. Mix well. Set aside.
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Layer #1: Place mushrooms in one quart casserole. Dot with butter mixture (Layer #2).
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Layer #3: Pour cream over top.
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Bake at 375° for 1 hour, uncovered, stirring twice during baking.
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