Chef Tom Fraker

Foraged Mixed Wild Mushroom and Veggie Gratin

Name: Foraged Mixed Wild Mushroom and Veggie Gratin
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 2 tablespoons unsalted butter; 2 pounds Wild Oyster mushrooms, chopped; 2 pounds King Trumpet mushrooms, sliced; ½ Melissa’s Perfect Sweet Onion, diced; Kosher salt and freshly ground pepper to taste; 3 cloves Melissa’s Peeled Garlic, minced; 2 large Heirloom Tomatoes, diced; 1½ cups white wine; 1 cup heavy cream; ¼ cup fresh basil, chopped; 2 cups Italian breadcrumbs; ¼ cup shredded Parmesan cheese; ¼ cup shredded cheddar cheese; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh Italian parsley, chopped

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Cuisine

European

Servings

4 - 6 servings

Prep Time

25 minutes

Cook Time

10 minutes

Image of Foraged Mixed Wild Mushroom and Veggie Gratin

Ingredients

2 tablespoons unsalted butter
2 pounds Wild Oyster mushrooms, chopped
2 pounds King Trumpet mushrooms, sliced
½ Melissa’s Perfect Sweet Onion, diced
Kosher salt and freshly ground pepper to taste
3 cloves Melissa’s Peeled Garlic, minced
2 large Heirloom Tomatoes, diced
1½ cups white wine
1 cup heavy cream
¼ cup fresh basil, chopped
2 cups Italian breadcrumbs
¼ cup shredded Parmesan cheese
¼ cup shredded cheddar cheese
1 tablespoon fresh thyme, chopped
1 tablespoon fresh Italian parsley, chopped

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Directions

Preheat the oven broiler on high.
In a saucepan, heat the olive oil and melt the butter. Add the mushrooms and onions, and then season with the salt and pepper.
Next add the garlic, tomatoes and wine. Cook for 5 minutes.
Add the cream and bring to a boil. Reduce to a simmer and reduce the liquid by one half. Pour into a baking dish.
In a mixing bowl, combine the basil and the rest of the ingredients.
Spread over the mushroom mixture and place in the oven.
Place under the broiler and cook until the crust is golden brown.
Serve immediately.

Foraged Mixed Wild Mushroom and Veggie Gratin