Just in case you need a last minute side for your Thanksgiving table!
Serves: 4-8 Time: 45 minutes
- 1 shallot, diced
- 2 packages of sliced mushrooms
- 2 sprigs of thyme
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1/2 c. white wine or vermouth
- 1 T. flour
- 1 T. butter or extra oil
- a few grates of fresh nutmeg
- 3/4 c. milk
- 1/3 c. provolone or gruyere cheese
- parsley and 1/2 lemon, juiced, for garnish
Preheat the oven to 350 degrees.
Heat 1 T. of oil in a large pan. Add the mushrooms without crowding and let them and cook for 4-5 minutes. Add the shallot, garlic, thyme, and red pepper and season with salt. Stir for a minute, then add in the white wine and let it cook off.
In a small pot, heat the flour and butter (or oil). Whisk for 2-3 minutes; until the roux resembles wet sand. Slowly whisk in the milk and season with salt, pepper, and the nutmeg. Let it simmer until slightly thickened - it should coat the back of a spoon but leave a line if you swiped a finger across the back of the spoon.
Discard the thyme. Scatter half of the mushroom in the pan and top with half of the sauce. Repeat. Top with the cheese.
Bake for 25 minutes. Turn the oven up to broil and bake until brown and bubbly. Garnish with the lemon juice and parsley.