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Mushrooms Julienne



I found this recipe when I came across the Tuscan Chicken I had in the notes for "Thanksgiving." I was looking for a replacement for the Sweet Potato dish with those marshmallows, which is not my favorite thing during Thanksgiving. I did not service this, but my notes suggested it was well-liked while I was testing the recipe. I adapted the recipe from a 1940s recipe I found in an old Kraft cookbook; I changed many of the ingredients from the many "Kraft" listed ingredients.


Ingredients


4 pints of assorted mushrooms, sliced

1 1/2 cups Gruyere, grated

1 cup of fresh chives, minced

3/4 cup of creme fraiche

1/2 cup of Greek yogurt, drained

4 shallots, halved and sliced thin

4 cloves of garlic, minced

2 tablespoons of butter, unsalted

Olive Oil

Salt and Pepper to taste


Directions


Preheat the oven to 375 degrees.


Place a large, deep skillet over medium-high heat. Add butter and a drizzle of olive oil. Once the mixture starts to bubble, add the shallots and saute for a minute. Add the mushrooms, season, and saute for about 5 to 10 minutes or until the mushrooms have released most of their moisture. Pour off the liquid, add garlic, stir, and remove from the heat.


In a bowl, mix the creme fraiche, yogurt, and chives. Add the mushroom mixture to the bowl and toss to combine. Pour into a deep baking dish or individual ramekins, top with cheese, and place in the oven to bake for 15 to 20 minutes or until cheese is nice and golden. Remove and let rest for five plus minutes before serving.


Note: if doing the ramekins, I found it best to bake them in a water bath so they do not dry out and become chewy.


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