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Morel Mushroom And Osoroso Sherry Gratin

A home-style Morel Mushroom And Osoroso Sherry Gratin made with Butter, Shallots, Garlic, Osoroso Sherry, and Whipping Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 3 tbsp
• 1/3 cup
• 2 tbsp
• 1/2 cup
• 1 cup
• 1 cup
• 8 oz

Method (preview)

1. 1

   Trim and discard discolored stem ends from mushrooms, submerge in a bowl of cool water and gently agitate with your hands to loosen any dirt.

2. 2

   Drain, rinse thoroughly under running water and gently pat dry.

3. 3

   Cut mushrooms in half lengthwise if using cremini mushrooms cut into quarters).

4. 4

   In a 10-12 inch frying pan over medium heat, melt butter. Add shallots and garlic and stir often until limp, about 5 minutes.

5. 5

   Add mushrooms and stir often until juices released by mushrooms have evaporated 5-6 minutes.

6. 6

   Add sherry and increase heat to medium high.

7. 7

   Boil until sherry is reduced by half, about 3 minutes.

8. 8

   Add cream and boil, stirring occasionally, until sauce thickly coats mushrooms and is reduced by about two-thirds, 4 to 5 minutes.

9. 9

   Spoon mushroom mixture into a shallow 3-4 cup ceramic baking dish.

10. 10

    Sprinkle top evenly with cheese. Broil 4-6 inches from heat until cheese has melted and bubbling about 2 minutes. Serve with toasted bread slices.