I’m participating in a Thanksgiving Communal Table event with the Food Network and some amazing food bloggers. We’ve all brought something to the table for this holiday feast. My contribution is this dish made with mushrooms, Parmesan cheese and panko breadcrumbs. And, well, butter. A lot of butter.
I’ve been making this recipe for EVER! It’s from one of the oldest cookbooks I own and I love the title ‘The Artist in the Kitchen’ so much that I even own the domain name…you know cause one day I will start another food blog (picture me rolling on the floor in laughter). Although there is nothing about this dish that screams ‘THANKSGIVING’ except to our family…I’ll bet if you try it you’ll want it every year too!
They are amazingly simple, so simple in fact that it’s sort of magical what comes from that combination of some pretty basic ingredients. Magical I tell ya!
See…mushrooms in a simple serving dish are covered with a buttery white sauce. I mean a stick of butter. Do not judge.
They are baked for 20-25 minutes and right before they are ready to come out of the oven, they’re covered with a combination of panko bread crumbs and Parmesan cheese and returned to bake for just a couple more minutes.
Just to make them more pretty, I like to sprinkle them with a bit of parsley when they come out of the oven but for me the only needed accessory is one of those forks. Oh yes I could. Eat the whole thing.
See? So simple. So good. So amazingly good. Do these. Forgo the turkey if you must but do these.
Join with us in this #pullupachair event on Twitter and be sure to check out the fabulous Thanksgiving recipes from other bloggers…this could be your menu too!
- 1 lb. mushrooms, stems removed
- ½ c. butter
- 2 Tbsp. flour
- ½ c. half and half
- ¼ c.chicken stock
- Dash of freshly ground pepper
- ½ c. Panko bread crumbs (yes, you can use regular crumbs but these offer a better crunch)
- ½ c. freshly grated Parmesan
- 2 Tbsp. chopped fresh parsley for garnish (optional)
- Preheat oven to 350 degrees. Butter shallow baking dish.
- Arrange mushrooms in dish stemmed side down.
- Melt ½ cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
- Pour in half and half and bring to a boil.
- Mix in stock and pepper and return to boil. Remove from heat and pour sauce evenly over mushrooms.
- Bake for 20-25 minutes until mushrooms look tender.
- Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
- Remove from oven and sprinkle with parsley for garnish.
- Serve hot.
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
In my continuing efforts to
embarrass remind myself and others that learning to be a photographer because your passion is cooking is a process; here’s a photo from when I first started taking photos of food a couple of years ago. This amazing dish deserved better.