Mushroom Gratinate

Name: Mushroom Gratinate
Yield: makes 12 or more appetizer pieces
Ingredients: 3 tablespoons extra-virgin olive oil; 4 tablespoons butter; 6 plump garlic cloves, finely chopped; 2 1/2 pounds mushrooms, cleaned (for details, see page 139) and sliced; 1 teaspoon chopped fresh thyme leaves; 4 fresh sage leaves, chopped; 1 teaspoon salt; 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano; 12 thick slices hearty wheat bread, lightly toasted; 3 tablespoons soft butter; 1/4 cup chopped parsley; 1 cup freshly grated Parmigiano-Reggiano or Grana Padano; A 12- or 14-inch sauté pan; A large rimmed baking pan, 10 by 14 inches

December 14, 2011

As with pizza or focaccia, the bread base of the gratinate can be covered with all manner of savories. A big batch of sliced mushrooms sautéed with lots of garlic and herbs makes a great topping. Use wild mushrooms if you have some or a mixture of wild and cultivated (see box on page 139 for suggestions). Use a whole-grain country bread as a base for a more gutsy flavor.

Recipe notes

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