Portabella Mushroom And Vidalia Onion Gratin
baby portabella mushrooms
vidalia onion or 2 medium
sliced into small wedges
freshly ground black pepper
red wine vinegar
finely chopped green onions
all purpose flour
shredded Muenster cheese
chopped Italian parsley
fresh bread crumbs
grated Parmesan cheese
Preheat the oven to 350°F. Butter the bottom and sides of a 1 1/2 quart baking dish, then set aside. (Alternately use single serving gratin dishes)
In a heavy saucepan, saute mushrooms and sliced onions in a couple of drizzles of olive olive. Cook for 10 minutes or until mushrooms are golden. Season with salt and black pepper, adjust to taste.
To the mushrooms, add 3 Tbsp butter, minced garlic, thyme, red wine vinegar and green onions.
Continue to saute over medium heat for 2 minutes just until the garlic has cooked and the butter has melted.
Add flour and stir until the flour has coated all of the ingredients.
Increase the heat to medium high and add 1 1/2 cups of milk. Cook until the mixture is bubbly and has begun to thicken. Around 2-3 minutes.
Add 1 1/2 cups of shredded cheese and 1 tablespoon of chopped Italian parsley to the pot. Mix just until the cheese melts. Remove from the heat mixing in 1 Tbsp parsley.
In a small bowl melt remaining 1 Tbsp butter in the microwave. Toss the breadcrumbs, Parmesan and remaining Italian parsley together.
Pour the mushrooms into the buttered baking dish and sprinkle the remaining shredded Muenster cheese and breadcrumbs on top.
Bake for 25-30 minutes until the topping is golden and the edges are bubbly.
Allow the gratin to sit on the counter for 5-10 minutes before serving to allow the sauce to thicken.
For this dish I purposely chose Muenster cheese for its saltiness. Gruyere cheese also works beautifully. Feel free to adapt using your favorite cheese in this dish.