Mushroom Gratinate

Name: Mushroom Gratinate
Ingredients: 3 tablespoons extra-virgin olive oil; 4 tablespoons butter; 6 plump garlic cloves, finely chopped; 2 1/2 pounds mushrooms, cleaned (for details, see page 139) and sliced; 1 teaspoon chopped fresh thyme leaves; 4 fresh sage leaves, chopped; 1 teaspoon salt; 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano; 12 thick slices hearty wheat bread, lightly toasted; 3 tablespoons soft butter; 1/4 cup chopped parsley; 1 cup freshly grated Parmigiano-Reggiano or Grana Padano; A 12- or 14-inch saute pan; A large rimmed baking pan, 10 by 14 inches

14 ingredients

9 steps

Ingredients

3 tablespoons extra-virgin olive oil
4 tablespoons butter
6 plump garlic cloves, finely chopped
2 1/2 pounds mushrooms, cleaned (for details, see page 139) and sliced
1 teaspoon chopped fresh thyme leaves
4 fresh sage leaves, chopped
1 teaspoon salt
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
12 thick slices hearty wheat bread, lightly toasted
3 tablespoons soft butter
1/4 cup chopped parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano
A 12- or 14-inch saute pan
A large rimmed baking pan, 10 by 14 inches

Directions

1

Preheat the oven to 375.
2

Heat the olive oil in the skillet over medium heat and saute the garlic, stirring, until it just begins to color.
3

Add the butter and, when it melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and cook, stirring now and then, until the water evaporates and the mushrooms start to caramelize.
4

Remove from the heat, then stir in the grated cheese.
5

Lay the bread slices in one layer in the baking pan to cover the bottom completely.
6

Spread the soft butter all over the bread and spoon the mushrooms evenly on top, pressing them down into the bread.
7

Sprinkle the parsley on and top with grated cheese.
8

Bake for 10 to 15 minutes until the cheese has browned and the edges of the bread are crisp.
9

Let rest a few minutes, then cut into serving pieces.