Drunken Mushroom Gratins
Photo: Annabelle Breakey; Styling: Karen Shinto
Time: About 45 minutes. Mushrooms and Pinot make a fabulous Thanksgiving kickoff pair. Just choose a Pinot that's on the earthy side. Serve these vegetarian gratins with a few simply dressed mixed greens on the side and toasted baguette slices to scoop the warm mushrooms onto.
How to Make It
Step 1
1
In a small saucepan over high heat, bring wine to a boil. Remove from heat, add morel mushrooms, and let stand until soft, about 20 minutes. Lift morels from liquid, squeezing out any excess, and finely chop. Reserve morels and liquid.
Step 2
2
Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and garlic and cook, stirring often, until soft, about 3 minutes. Increase heat to high, add cremini mushrooms, and cook, stirring often, until almost all their liquid has evaporated and creminis are beginning to brown, 8 to 10 minutes.
Step 3
3
Carefully pour wine into pan, leaving behind any sediment from morels, and boil until reduced by about half, 4 to 5 minutes. Add chopped morels, cream, and thyme, and boil, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes. Stir in the lemon juice and salt and pepper to taste.
Step 4
4
Preheat broiler. Spoon mushroom mixture into 6 small ramekins. Sprinkle with cheese and set on a baking sheet.
Step 5
5
Broil 4 to 6 inches from heat just until cheese is melted and starting to brown, 2 to 3 minutes.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
1 cup Pinot Noir or other dry red wine
1/2 ounce dried morel mushrooms
2 tablespoons butter
1/2 cup minced shallots
2 tablespoons minced garlic
1 1/2 pounds fresh cremini (brown) or common button mushrooms, rinsed, trimmed, and thickly sliced
1/2 cup whipping cream
1 tablespoon chopped fresh thyme leaves or 1 tsp. dried thyme
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 1/2 cups shredded fresh asiago or jack cheese (about 6 oz.)
Directions
Step 1
1
In a small saucepan over high heat, bring wine to a boil. Remove from heat, add morel mushrooms, and let stand until soft, about 20 minutes. Lift morels from liquid, squeezing out any excess, and finely chop. Reserve morels and liquid.
Step 2
2
Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and garlic and cook, stirring often, until soft, about 3 minutes. Increase heat to high, add cremini mushrooms, and cook, stirring often, until almost all their liquid has evaporated and creminis are beginning to brown, 8 to 10 minutes.
Step 3
3
Carefully pour wine into pan, leaving behind any sediment from morels, and boil until reduced by about half, 4 to 5 minutes. Add chopped morels, cream, and thyme, and boil, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes. Stir in the lemon juice and salt and pepper to taste.
Step 4
4
Preheat broiler. Spoon mushroom mixture into 6 small ramekins. Sprinkle with cheese and set on a baking sheet.
Step 5
5
Broil 4 to 6 inches from heat just until cheese is melted and starting to brown, 2 to 3 minutes.
Step 6
6
Note: Nutritional analysis is per serving.
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