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.
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!
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