Categories: Appetizers

Ingredients

• 2 tablespoons butter
• 8 scallions, finely chopped (white part only)
• 1 -2 garlic clove, minced
• 1 1/2 lbs wild mushrooms, stems removed and caps cut into bite-size pieces (shiitakes, chanterelles, (or more)
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme leave
• 1/2 cup half-and-half
• 1/4 cup dry white wine
• salt
• fresh ground black pepper
• 1/2 cup freshly grated parmesan cheese

Directions

1. Preheat oven to 350°; butter a shallow 1 ½ quart casserole dish; set aside.

2. In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.

3. Layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme.

4. Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.

5. In a small bowl, beat the half-and-half and wine; pour over the mushrooms.

6. Season with salt and pepper; bake 15 minutes, covered.

7. Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.

8. Serve spread on toasted baguette.

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