Directions for: Mushroom Parmentier
Ingredients
Mushrooms2 lb(s) mushrooms
3 Tbsp butter
2 Tbsp olive oil, more as needed
1 large red onion, chopped
3 clove garlic
A handful of chopped fresh thyme leaves
cup red wine
cup vegetable stock or water
Salt and pepper
1 Tbsp flour
A handful chopped fresh parsley
Potato Topping6 medium floury potatoes, such as Yukon gold
2 to 4 tablespoons butter
cup milk
Salt and pepper
4 oz Comt or gruyere cheese, cut into very fine dice
2 Tbsp Parmesan cheese
Directions
Mushrooms1. Clean and quarter the mushrooms. Heat just two tablespoons of the butter with one tablespoon of the olive oil and saut the mushrooms until cooked and golden. Remove. Heat the other spoonful of olive oil (adding more if you need it) and saut the onion until soft. Add the garlic for one minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, the thyme, and the mushrooms, season with salt and pepper, and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir through the parsley. Spoon the mixture into a gratin dish.
Potato Topping1. Steam the potatoes in a covered saucepan with about an inch-2.5-cm water in the bottom, until very tender. Mash with the butter and milk until very smooth, adding more milk if needed. Season with salt and pepper. Stir through the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon.) Sprinkle over the Parmesan.
2. Heat the oven to 425F/220C. Bake the gratin until bubbling hot and golden on top, about 15 minutes.
See more: French, Vegetarian, Side, Mushrooms, Saute, Steam, Potatoes, Main