Mushroom Gratin

This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 2  small onions, finely chopped
• 2  lbs white button mushrooms, chopped
• 1 1⁄2 tablespoons dry vermouth
• 2⁄3 cup sour cream
• 3⁄4 cup white sauce
• 1⁄3 cup  snipped fresh chives
• 1  pinch  freshly grated nutmeg
• 1⁄2 teaspoon fennel seed
•  salt & freshly ground black pepper
• 3⁄4 cup  grated gruyere cheese

Directions

1. Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
2. Preheat the oven to 425 degrees.
3. Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
4. Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.