Prep : 40 minutes Cooking time : 3o minutes Makes 4 servings
A gratin makes it easy to put food on the table in no time at all . Many of the ingredients are already cooked when the dish is assembled .
A gratin can be prepared many ways . It might or might be topped with grated cheese or buttered bread crumbs . The vegetables can ensconced in a custardy base like a crust-less quiche (such as Gratin of Green Beans) or embedded in a seasoned white sauce . You ask what's on top ; Gratin topping should be long on crunch and flavor . Sprinkle them with buttered bread crumbs or use finely chopped nuts for a change of pace . Parmesan , Cheddar and Gruyere cheese all melted well and brown even better .
4 tablespoons butter or margarine
1 medium-size white onion , diced
3 garlic cloves , minced
2 large shallots , chopped
1 pound cultivated mushrooms , trimmed and thinly sliced
8 ounces Portobello or other mushrooms , trimmed and thinly slice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley
1. Preheat the oven to 400*F . In a 10-inch skillet over low heat , melt 1 tablespoon of the butter . Add onion , 2 teaspoons of garlic and shallots and saute until lightly brown ---about 5 minutes . Remove to a small bowl and set aside .
2 . Saute mushrooms in 2 tablespoons of the butter , in 2 batches if necessary , until juices cook out and evaporate --- about 5 minutes . Add salt , pepper and reserved onion mixture and spoon into ungreased 10-inch oval gratin dish .
3 . Melt the remaining 1 tablespoon butter in a small skillet . Add to bread crumbs along with Parmesan cheese , the remaining 1 teaspoon garlic and parsley and toss to mix .
4 . Scatter bread crumbs mixture evenly over mushrooms and bake uncovered for 30 minutes .