Mushrooms Au Gratin

Thanks to Betty Crocker, most people associate the words “au gratin” with cheese sauce, but in the culinary world, au gratin is a cassoulet with a browned crust on top, usually breadcrumbs and cheese. This recipe is delicious but not low fat. It’s great with a grilled steak or a beef tenderloin so it’s usually a dish I reserve for dinner parties or holiday gatherings. Nothing like a nice piece of beef tenderloin with this dish and some truffled mashed potatoes to impress your friends and guests! If you love mushrooms like I do, give this one a try!

  • 3 pounds sliced crimini mushrooms (sold in grocery stores as Baby Bells)
  • 1 pound thinly sliced red onion
  • Sea salt and fresh cracked black pepper
  • 1 tbsp chopped parsley
  • 8oz butter, quartered and melted
  • 8oz heavy cream
  • 8oz Panko bread crumbs
  • 1/2 cup shredded Parmesan cheese

Preheat oven to 375F. Spray a baking dish with PAM. Add one layer of mushrooms to the bottom of the dish. Top with 1 layer of onions. Sprinkle with salt and pepper, top with some parsley. Drizzle with 2oz of melted butter and 2oz of cream. Repeat the layers 3 more times. Top with breadcrumbs and Parmesan cheese.

Bake for 20-25 minutes, until top is golden brown.

 

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