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Mushrooms Au Gratin

  Fresh mushrooms 1 Pound, washed, wiped dry and trimmed
  Butter 2 Teaspoon
  Yogurt 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Barley flour/Oat flour 1 Teaspoon
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

Slice mushrooms through the stem, lengthwise, into 1/4-inch slices.
Heat butter in a large frying pan.
Saute mushrooms at moderate heat briefly.
Cover pan for about 2 minutes, until juices exude.
Blend yogurt, salt, and flour and stir in.
Heat, stirring, until mixture is well blended and just comes to the boiling point.
Pour into a shallow baking dish.
Sprinkle with cheese and parsley.
Bake at 400° until mushrooms are very hot and cheese is melted, about 4-6 minutes.
This can be prepared ahead and refrigerated before baking.
Remove from refrigerator 25-30 minutes before putting in oven.
Allow for a longer cooking time.
Variations: If you can use corn, you can substitute 1 1/2 tsp cornstarch for the flour.
If you can use wheat, you can substitute unbleached wheat flour for the barley or oat flour.
For gluten-free, you can substitute brown rice flour for the barley or oat flour.

Recipe Summary

Side Dish

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