Mushrooms Au Gratin Recipe
Ingredients
| 1 lb. fresh mushrooms, washed, wiped dry, and trimmed | ||
| Butter | 2 Teaspoon | |
| Yogurt | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 1 tsp barley or oat flour | ||
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Slice mushrooms through the stem, lengthwise, into 1/4-inch slices.
Heat butter in a large frying pan.
Saute mushrooms at moderate heat briefly.
Cover pan for about 2 minutes, until juices exude.
Blend yogurt, salt, and flour and stir in.
Heat, stirring, until mixture is well blended and just comes to the boiling point.
Pour into a shallow baking dish.
Sprinkle with cheese and parsley.
Bake at 400° until mushrooms are very hot and cheese is melted, about 4-6 minutes.
This can be prepared ahead and refrigerated before baking.
Remove from refrigerator 25-30 minutes before putting in oven.
Allow for a longer cooking time.
Variations: If you can use corn, you can substitute 1 1/2 tsp cornstarch for the flour.
If you can use wheat, you can substitute unbleached wheat flour for the barley or oat flour.
For gluten-free, you can substitute brown rice flour for the barley or oat flour.
Heat butter in a large frying pan.
Saute mushrooms at moderate heat briefly.
Cover pan for about 2 minutes, until juices exude.
Blend yogurt, salt, and flour and stir in.
Heat, stirring, until mixture is well blended and just comes to the boiling point.
Pour into a shallow baking dish.
Sprinkle with cheese and parsley.
Bake at 400° until mushrooms are very hot and cheese is melted, about 4-6 minutes.
This can be prepared ahead and refrigerated before baking.
Remove from refrigerator 25-30 minutes before putting in oven.
Allow for a longer cooking time.
Variations: If you can use corn, you can substitute 1 1/2 tsp cornstarch for the flour.
If you can use wheat, you can substitute unbleached wheat flour for the barley or oat flour.
For gluten-free, you can substitute brown rice flour for the barley or oat flour.
Chef
