Servings: 8 to 10
Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will do the trick.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was a hit at Thanksgiving. It is labor intensive. A few comments: Salt and pepper aren't listed in the ingredients but thankfully that is a pantry staple. The instructions don't say what the temperature of the oven should be when you put the assembled gratin in to brown. 450 degrees, which was used to roast the mushrooms, seems too hot to me. Also, the "wild" mushrooms cooked faster than the white mushrooms. For special occasions, I'd make this again.
Absolutely Divine!!!! A little labor intensive, but so worth it.. Rave reviews from entire family. This is a keeper.
Outstanding! Everyone's favorite dish at Thanksgiving. So good that we're bringing it back for Christmas. Used a cheddar/fontina blend, which tasted great. Other than that, followed the recipe as-is - excellent!
Fabulous side dish for lamb chops! Time intensive, but worth it!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?