Mushrooms Au Gratin
|Fresh mushrooms||1 Pound, washed, wiped dry and trimmed|
|Yogurt||1⁄3 Cup (5.33 tbs)|
|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.