Fudge Brownies and Mushroom Au Gratin

This week my work had an office holiday party potluck. I decided to bring some fudge brownies at my coworker’s request and a side dish of mushroom au gratin.

These brownies are my surprising fav – good ol’ betty crocker 🙂

There are two important parts to making these fudge brownies the best- substituting butter for the oil and cooking it at a low temperature of 325 degrees (usually around an hour). The result is a brownie that has a lovely darker fudge layer that is just yum!

The mushroom au gratin idea was the result of a trip to Prague last year. My friend and I were freezing our booties off from walking outside in the snow all day as tourists and decided to take a break in this lovely little cafe/restaurant. They had a mushroom au gratin on the menu, which I’d never heard of – only potatoes au gratin. Course since then I’ve learned the meaning of au gratin is basically just breadcrumbs and cheese on top – but at the time it seemed like a highly unusual idea. Turns out its an amazing dish if you like mushrooms, which I LOVE, and very simple to make. I personally think its even easier that the better known potatoes version, simply because there’s no worry that they won’t be cooked through.

Mushroom au Gratin Recipe
2 packages of mushrooms chopped (I prefer crimini)
4 shallots chopped
1 cup of heavy whipping cream
1 cup grated parmesan cheese
1 cup breadcrumbs (Panko recommended)
3.5 tbsp butter
1/4 tsp salt or to taste
1/4 tsp pepper or to taste

Cook the shallots in 1 tbsp of butter until just beginning to get soft, then set aside. Cook the mushrooms in the remaining butter until about half done. Then mix the mushrooms, shallots, cream, cheese, salt, and pepper together until incorporated. Pour into a dish, preferably shallow. Then top it with the breadcrumbs. Pop it into the oven at 350 degrees for 30 minutes or until the top turns brown. If you like a crunchier crust, once the top has browned add another layer of breadcrumbs and some more cheese, then place it under the broiler for a few minutes until golden and crispy.

I made a dish that could have served 4-5 people and two individual ramekins for me and my boyfriend.

We ate it with awesome home-grilled oysters!

8 bucks for the whole bag at the farmers market – we def had to try making them and boy did they come out tasty. For those of you who haven’t had the pleasure (I hadn’t until a trip to New Orleans in August) this style of oysters is the trademark of Drago’s and is worth a stop if you’re ever in NOLA!

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