Ingredients
Mixed wild mushrooms-I buy a 4oz blend of sliced baby bella, shiitake, and oyster mushrooms—then buy some other “loose” mushrooms to slice and add in-total of all mushrooms about 8oz-this is more tan enough for 2 people-could serve really 4 people
1 whole clove garlic, crushed
2 sprigs fresh thyme-or about ½ teaspoon dried thyme
whole butter-about a ½ stick
salt
black pepper
Crème fraiche-comes in about an 8oz tub.
Gruyere cheese-buy about ¼ lb.You will not need it all, so eat rest with a glass of wine while the dish cooks!
fresh bread crumbs or unseasoned store purchased package
Preparation
Method: *while doing this cooking you should have a nice glass of red wine you may even add a little to the mushrooms but not too much!
-Sauté wild mushrooms in butter w/thyme and garlic-it just takes a few minutes till you see steam rising from pan.
-Add crème fraiche and reduce slightly. Cook until the mixture starts to bubble -Place in casserole dish. I place in two dishes each about 8" long and 1" deep. -Add thinly sliced pieces of the Gruyere cheese over the top of mushrooms to almost cover, but do not overdue.*This is something I added to recipe, and really makes the taste “jump” -Cover with unseasoned bread crumbs. -Bake @ 375 until golden
