Crusty Wild Mushroom Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 8 scallions, finely chopped ( part only)
• 1 -2 garlic clove, minced
• 1 1/2 lbs wild mushrooms, stems removed and caps cut into bite-size pieces (shiitakes, chanterelles, (or more)
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme leave
• 1/2 cup half-and-half
• 1/4 cup dry wine
• salt
• fresh ground black pepper
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 preheat oven to 350°; butter a shallow 1 ½ quart casserole dish; set aside.
• 2 in a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.
• 3 layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme.
• 4 make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.
• 5 in a small bowl, beat the half-and-half and wine; pour over the mushrooms.
• 6 season with salt and pepper; bake 15 minutes, covered.
• 7 uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.
• 8 serve spread on toasted baguette.