Recipe by Kerfuffle-Upon-Wincle
Modified from Chops' Chef Rickey Figueroa mushroom gratin with Asiago cheese topping, as requested by Glenda Laster, Jonesboro, GA, and published in the AJC online edition of What's for Dinner!
Top Review by mums the word
Okay you mushroom lovers out there, listen up - this is one you have to try! Holy moly we loved this dish! It is so rich, creamy and delightful. Prior to making this recipe I did contact the chef (Kerfuffle) as I only had red wine on hand. We agreed that this should not change the recipe too much so I went ahead and made it with red wine and it was the bomb! I have attached a step by step photo guide showing the recipe from beginning to end. It does take a while to cook off the liquids but eventually it does happen. I used "light" half and half cream. The sprinkling of asiago cheese brings it right over the top. A fabulous recipe I will make again and again. Made for Fall PAC 2012. I thoroughly enjoyed all of your recipes, thanks KUW!
- 1 tablespoon butter
- 1⁄4 cup vidalia onion (or sweet onions ~ chopped)
- 1 garlic clove (minced)
- 1 lb button mushroom (quartered)
- 1⁄4 cup white wine
- 3⁄4 teaspoon salt (use 1/2 teaspoon, then taste before adding more!)
- 1⁄2 teaspoon pepper
- 3⁄4 cup half-and-half cream
- 4 tablespoons asiago cheese (finely shredded)
Directions See How It's Made
- Preheat oven to 425°F.
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, and saute, stirring occasionally until softened, 2 to 3 minutes.
- Add the mushrooms, wine, 1/2 teaspoon salt and pepper, and cook until all the liquid evaporates.
- Add half & half and reduce to a sauce consistency. Taste for seasoning ~ add more salt if necessary.
- Transfer mixture into two ovenproof serving dishes sprayed with cooking spray; top with Asiago cheese.
- Bake in a preheated 425F oven until the cheese melts, and is crusty ~ about 8-10 minutes.