Mushrooms au gratin

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All year long – in an exclusive partnership with Kroger – the Atlanta Journal-Constitution is profiling the Georgia farms and farmers that keep us fed. In March, they visited Ellijay Mushrooms in Gilmer County. Inspired by the visit, they assembled some delicious recipes that feature mushrooms. Be sure to check out Georgia on My Plate throughout the year to learn more about Georgia farms and to get great seasonal recipes.

Mushrooms au gratin

Serves: 4, Total time: 25 minutes (hands-on time: 15 minutes), Difficulty: Easy

Ingredients 

1 lb. small shiitake mushrooms, cleaned and stems trimmed

Juice of 1 lemon

2 Tbsp. brandy

¼ cup vegetable oil

1 small shallot, chopped

2 Tbsp. sour cream

2 Tbsp. tomato paste

2 tsp. honey

½ tsp. salt

½ tsp. freshly ground black pepper

Pinch of cayenne pepper

2 Tbsp. Dijon mustard

¼ cup grated Gruyère cheese

Directions

• Put the mushrooms in a medium-size bowl and stir in the lemon juice and brandy. Marinate for 10 minutes.

• Heat the oil in a skillet or frying pan over medium-high heat and sauté the shallot for 1 minute, without browning it. Add the marinade juices to the shallot and cook for 2 minutes to reduce the liquid.

• Add the mushrooms and cook for 2 minutes. Remove them from the skillet with a slotted spoon and keep warm in a shallow ovenproof dish, or individual crocks. Add the sour cream, tomato paste, honey, salt and pepper, and cayenne to the skillet juices, stir to mix, and boil for 2 minutes to reduce further. Stir in the mustard but do not allow the sauce to boil again.

• Preheat the broiler on low. Pour the sauce over the mushrooms. Sprinkle the cheese over the mushrooms. Brown under a broiler until golden.