If you think it’s impossible to improve on sautéed mushrooms, you have to try this recipe for Mushrooms au Gratin.
1 pound fresh mushrooms
4 tablespoons butter or margarine
1-1/2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon dry oregano
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup heavy cream
1 tablespoon dry sherry
2 tablespoons grated Parmesan cheese
1/4 cup fresh bread crumbs
Wash the mushrooms and remove stems. Chop the stems fine and slice the caps. Melt butter or margarine in a large skillet and cook the mushrooms for 15 minutes, stirring occasionally.
Stir in the flour and blend well. Gradually stir in the chicken broth. When the sauce is smooth, add the oregano, parsley, salt and pepper. Cook, stirring, for 5 minutes. Stir in the cream and sherry and cook 3 minutes longer.
Put the mushrooms and sauce into a small casserole, sprinkle with cheese mixed with bread crumbs, and bake for 20 minutes at 350 degrees F.