Categories: Casseroles, May2012, Mushrooms

Ingredients

• 4 Tbs butter
• 1 pound mixed wild mushrooms (chanterelle, oyster, or shiitake), cut into uniform slices
• 6 green onions, including some tender green tops, sliced
• 1/2 cup light sour cream
• 1 Tbs all-purpose flour
• 2 Tbs chopped fresh parsley
• 1/4 tsp salt
• Freshly ground pepper to taste
• 1 cup dry bread crumbs
• Paprika for sprinkling on top

Directions

1. Preheat oven to 350 degrees F. In a large skillet over medium heat, melt 2 Tbs butter. Add mushrooms and onions and saute until tender, about 5 minutes. Stir in sour cream, flour, parsley, salt, and pepper.

2. Place mixture in 4 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil. In a small skillet over medium heat, melt remaining butter and stir in crumbs. Top the 4 gratin dishes equally with buttered bread crumbs and paprika.

3. Bake, uncovered, until bubbly, about 25 minutes.

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