Mushrooms Au Gratin

Mushrooms Au Gratin

prep time

minutes
cook time

minute
servings
12

Ingredients


















Cooking Instructions

1

Heat oven to at 400°F (for a conventional oven; heat to 350°F if using a convection oven).


2

In a large skillet, heat the butter; whisk in the flour to create a roux. Cook on low heat for 3 to 4 minutes. Slowly whisk in the hot milk, stirring well between additions. Bring the sauce to a boil, then reduce to a simmer. Cook 5 to 6 minutes, stirring occasionally. Add the Colby and muenster and stir well until melted. Season with the salt, red pepper sauce, and nutmeg; set aside.


3

In a large skillet, heat the butter; add the mushrooms, green onions and fine herbs. Cook on high heat until the mushrooms are golden brown, about 10 to 12 minutes. Stir into the cheese sauce.


4

Place 2 slices of the toasted bread in each of twelve shallow, lightly buttered ramekins or oven-to-table dishes; top each serving with 1/2 cup mushroom sauce, and sprinkle with 1 tablespoon of the asiago. Bake, in a conventional oven, for 8 to 10 minutes, or until brown and bubbly, or in a convection oven for 7 to 8 minutes.


5

To serve, top with the asparagus spears and the remaining shredded asiago.


6

Note: The classic recipe for fine herbs is: blend equal quantities of very finely minced parsley, chervil, tarragon and chives.


Ingredients


















Cooking Instructions

1

Heat oven to at 400°F (for a conventional oven; heat to 350°F if using a convection oven).


2

In a large skillet, heat the butter; whisk in the flour to create a roux. Cook on low heat for 3 to 4 minutes. Slowly whisk in the hot milk, stirring well between additions. Bring the sauce to a boil, then reduce to a simmer. Cook 5 to 6 minutes, stirring occasionally. Add the Colby and muenster and stir well until melted. Season with the salt, red pepper sauce, and nutmeg; set aside.


3

In a large skillet, heat the butter; add the mushrooms, green onions and fine herbs. Cook on high heat until the mushrooms are golden brown, about 10 to 12 minutes. Stir into the cheese sauce.


4

Place 2 slices of the toasted bread in each of twelve shallow, lightly buttered ramekins or oven-to-table dishes; top each serving with 1/2 cup mushroom sauce, and sprinkle with 1 tablespoon of the asiago. Bake, in a conventional oven, for 8 to 10 minutes, or until brown and bubbly, or in a convection oven for 7 to 8 minutes.


5

To serve, top with the asparagus spears and the remaining shredded asiago.


6

Note: The classic recipe for fine herbs is: blend equal quantities of very finely minced parsley, chervil, tarragon and chives.


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