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Paul M. Cook Paul M. Cook is offline
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Default Pictures of my dinner


"Nancy Young" > wrote in message
. ..
>
> "Ward Abbott" > wrote
>
>> On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
>> wrote:
>>
>>>This is what I made for the virtual cook-in today.

>>
>>
>> Nancy...why don't you just read us your recipes so we all can "eat
>> your words"?

>
> Oh, I posted a link earlier today, and Mr. Libido posted it as well.
> I didn't mean to be coy.
> Here you go:
>
> Mushroom Gratinate
> 1 tbsp. extra-virgin olive oil
> 2 tbsp. butter
> 4 garlic cloves, finely chopped
> 2 1/2 lbs. mushrooms, cleaned and sliced
> 1 tsp. fresh rosemary, chopped
> 1 tsp. salt
> 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
>
> FOR THE BASE AND GRATIN
> 12 thick slices hearty wheat bread, lightly toasted
> 3 tbsp. soft butter
> 1/4 cup chopped parsley
> 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
>
>
> Preheat the oven to 375°.
>
> Heat the olive oil in the skillet over medium heat and sauté the garlic,
> stirring, until it just begins to color. Add the butter and, when it
> melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and
> cook, stirring now and then, until the water evaporates and the mushrooms
> start to caramelize. Remove from the heat, then stir in the grated cheese.
>
> Lay the bread slices in one layer in the baking pan to cover the bottom
> completely. Spread the soft butter all over the bread and spoon the
> mushrooms evenly on top, pressing them down into the bread. Sprinkle the
> parsley on and top with grated cheese. Bake for 10 to 15 minutes until the
> cheese has browned and the edges of the bread are crisp. Let rest a few
> minutes, then cut into serving pieces. Makes 12 pieces.
>


Ok, I am making this tonight. Looks great. I know I can get the criminis,
shitakes and buttons at TJs and I probably can score some oyster mushrooms
at a deli here in town. I live in fresh produce hell. Can't get decent
anything especially shrooms.

My taste buds say a little lemon juice would be good. Worth a shot, would
you agree?

This dish cries out for a Riesling.

Paul

>