Servings: 8-10 in a baking dish, or fills eight 1-cup ramekins
This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can’t find Cambozola, try a blue like Gorgonzola instead.
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This dish is quite addictive! I have made it for several people and each time the consensus was "yummmmmm" I made one change only, which was to substitute whole milk for the cream. It worked fine. I used crimini mushrooms with just a few shitakes as the flavor of them is quite strong. Another time I use a combo of white and brown and no shitakes, You can use probably any combo that you like as long as it is a sturdy mushroom. The Madeira and Cambazola cheese are absolute musts! (You can get the Cambazola at Costco) The dish is earthy and rich. You will find yourself eating it in front of the fridge at 11:30 at night; cold, straight from the leftover container! All family members have requested this for next Thanksgiving AND Christmas dinners.
This recipe is fabulous! It has been my "go to" recipe for Christmas dinner since it was first published. I make it in a large baking dish and refrigerate it overnight. As written it is very rich. It is easily lightened by adding more mushrooms and using a lighter dairy product. Cambozola makes the dish, so don't leave that out!
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