Foraged Mushroom Gratin

1. 1

   Preheat the oven to 425.

2. 2

   To make the crust, place the breadcrumbs in a food processor and blend on high until thoroughly processed.

3. 3

   Add the cheese, basil, parsley, thyme, salt, and pepper and pulse to mix.

4. 4

   Adjust the seasoning if necessary.

5. 5

   To make the mushrooms, heat a medium saute pan over high heat.

6. 6

   Add the oil and 1 tablespoon of the butter.

7. 7

   When the oil and butter are lightly smoking, add the shallots and saute for 1 minute, until golden.

8. 8

   Stir in the mushrooms and garlic.

9. 9

   Reduce the heat to medium-high.

10. 10

    Cover the pan and continue to cook for 1 minute.

11. 11

    Uncover the pan and deglaze with the white wine.

12. 12

    Cook until the wine is reduced to a glaze.

13. 13

    Stir in the cream and cook until reduced by half.

14. 14

    Stir in the remaining 1 tablespoon butter, basil, parsley, thyme, salt, and pepper.

15. 15

    Taste and reseason if necessary.

16. 16

    Spoon the mushroom mixture into 4 ramekins and liberally sprinkle with the crust.

17. 17

    Bake until the crust is golden brown, 15 to 20 minutes.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.