Mushroom and onion gratins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms; sliced thin |
| ½ | Stick unsalted butter; (1/4 cup) | |
| ¼ | cup | All-purpose flour |
| 2 | larges | Onions; (about 1 3/4 |
| ; pounds), sliced | ||
| ; very thin | ||
| 6 | tablespoons | Heavy cream |
| 1 | cup | Grated Gruyère |
| ¼ | cup | Fresh fine bread crumbs |
Directions
In a skillet cook the mushrooms in 2½ tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
In each of six 1 ½-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400F. oven for 5 minutes, or until they are heated through.
Serves 6 as a first course.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.