This is how I know the seasons are changing...
Flocks of geese announce their departure for warmer climes and the hours of daylight grow shorter
The lining of my raincoat comes out of hiding and my gloves await two by two on the shelf in the mud room
My fingertips perpetually smell of garlic and shallots as comfort food once again takes center stage on the dining table.
It would seem that there hasn't been a lot of cookin' in the 'Cuse lately and that is partly true. The other half of the truth is that I've hardly had time to post about the meals we've been enjoying as of late. But now, all I want to do is get back in the kitchen--the warm, deliciously smelling kitchen--chopping, and braising, and baking the dishes that soothe the soul and take the chill off.
This dish--Cremini Mushroom and Olorosso Sherry Gratin--is one of those dishes. I made it for the Syracuse Real Food Co-op potluck yesterday and it will probably make another appearance on Thanksgiving. It is rich, creamy, and decadent. The slightly nutty sherry plays nicely off the mushrooms and tangy sheep's milk cheese. Simply spoon some onto your toast and comfort food doesn't even begin to describe it. Yesterday I enjoyed it with a glass of homemade strawberry honey mead that another Co-op member made but it also goes well with the rest of that Olorosso sherry or some Spanish Rioja. Olorosso sherry comes in both dry and more sweet versions--use the dry sherry for this recipe. Also note that there is no salt or pepper added--trust me, this dish is perfectly seasoned without it.
Cremini Mushroom and Olorosso Sherry Gratin--adapted from Sunset Wine & Food magazine.
- 8 ounces cremini mushrooms
- 3 tablespoons butter
- 1/3 cup minced shallots
- 2 tablespoons minced garlic
- 1/2 cup olorosso sherry
- 3/4 cup whipping cream
- 1 cup finely shredded Manchego cheese (dry jack is a good substitute)
- 8 ounces good, crusty bread--sliced and toasted
Trim and discard discolored stems and ends from mushrooms. Clean thoroughly and cut into quarters.
In a 10-12 inch frying pan melt butter over medium heat. Add shallots and garlic and stir often until limp, about 5 minutes. Add mushrooms and stir often until juices released by mushrooms have evaporated, about 5 to 6 minutes.
Add sherry and increase heat to medium-high. Boil until sherry is reduced by half, about 3 minutes. Add cream and boil (watch to make sure it doesn't boil over), stirring occasionally, until sauce thickly coats mushrooms and is reduced by about two-thirds, about 5 -6 minutes.
Spoon mushroom mixture into a shallow baking dish (about 3-4 cup volume). Sprinkle top evenly with cheese. Broil 4 to 6 inches from heat until cheese is melted and bubbling about 4 minutes (depending on your broiler so watch carefully). Serve with toasted bread slices. Makes 4 appetizer-sized portions but this recipe doubles quite easily for a crowd.
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