Yield: 1 Servings
|6 ounces||Fresh Porcini mushrooms; in 1/4" slices|
|6 ounces||Fresh Chanterelle mushrooms; in 1/4" slices|
|6 ounces||Fresh oyster mushrooms; in 1/4" slices|
|4 tablespoons||Dry white wine|
|4 teaspoons||Lemon juice|
|2||Shallots; chopped fine|
|Salt/pepper to taste|
|½ cup||Evaporated skim milk (canned)|
Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 4 1. Preheat oven to 350F. Toss the mushrooms well, in a large bowl, and set aside.
2. Place 1 tbsp. butter in each of 4 gratin dishes. Add 1 tbsp. wine and 1 tsp. lemon juice to each gratin dish. Put the dishes into the oven and heat until the butter melts. Remove dishes from oven.
3. Divide shallots among the dishes. Place ¼ of the mushrooms in each dish. Season with salt & pepper. Cover with aluminum foil and bake for 10 minutes.
4. Uncover and pour on the cream, dividing it among the dishes. Keep baking, uncovered, for 20 minutes or until mixture is bubbling and mushrooms are tender.
NUTRITIONAL INFORMATION per serving 171 Cal, 3g Protein, 32mg Cholesterol, 9 g Carbohydrates,
156 mg Sodium, 11g Fat Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <capco@...> on Jul 13, 1997