Champagne Champignons
This dish by past FFSC president, Ed Aguilar, was a hit at FFSC's third annual Wine and Mushroom dinner.
by Ed Aguilar
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Agaricus bisporus © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2619999)
Method
Preheat the oven to 425 degrees.
Melt butter in a sauté pan and cook the mushrooms uncovered (4 minutes).
And champagne and cook another 4 minutes.
In a small bowl, combine renaiing ingredients, except cheese and parsley, and add the mushrooms.
Simmer 1 minute and pour mixture into a glass baking dish.
Top with cheese and parsley and bake for 10 to 15 minutes.
Recipe contributed:
February
1987
After the dinner (held in December 1986), Ed's dish was noted by Malcolm Hébert, a cookbook author and former San Jose Mercury News and Chicago Tribune food and wine editor.
Objective:
Side or first course
Total Time:
About 30 minutes
Yield:
Serves 4 to 6
Suggested Mushrooms:
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
2 Tbsp. butter
1 lb mushrooms, sliced
1/4 cup champagne
1/3 cup sour cream
1/2 tsp. ground nutmeg
1 Tbsp. flour
1/2 cup Swiss cheese, shredded
1/4 cup parsley, chopped