Photo: Annabelle Breakey; Styling: Karen Shinto
Yield
Serves 6 as a first course

Time: About 45 minutes. Mushrooms and Pinot make a fabulous Thanksgiving kickoff pair. Just choose a Pinot that's on the earthy side. Serve these vegetarian gratins with a few simply dressed mixed greens on the side and toasted baguette slices to scoop the warm mushrooms onto.

How to Make It

Step 1

In a small saucepan over high heat, bring wine to a boil. Remove from heat, add morel mushrooms, and let stand until soft, about 20 minutes. Lift morels from liquid, squeezing out any excess, and finely chop. Reserve morels and liquid.

Step 2

Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and garlic and cook, stirring often, until soft, about 3 minutes. Increase heat to high, add cremini mushrooms, and cook, stirring often, until almost all their liquid has evaporated and creminis are beginning to brown, 8 to 10 minutes.

Step 3

Carefully pour wine into pan, leaving behind any sediment from morels, and boil until reduced by about half, 4 to 5 minutes. Add chopped morels, cream, and thyme, and boil, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes. Stir in the lemon juice and salt and pepper to taste.

Step 4

Preheat broiler. Spoon mushroom mixture into 6 small ramekins. Sprinkle with cheese and set on a baking sheet.

Step 5

Broil 4 to 6 inches from heat just until cheese is melted and starting to brown, 2 to 3 minutes.

Step 6

Note: Nutritional analysis is per serving.

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