My recipe today is based off of the recipe that Sarah posted on her blog, Pink of Perfection which is a lovely blog and really honestly everything I aspire to in the French Experiment, she’s even recognized by Miss Martha’s High Council which is high praise indeed!
2 cartons of baby bella mushrooms, sliced big
1 small onion, diced
1/4 pound oyster mushrooms, sliced
1/4 pound shiitake mushroom, sliced in half and de-stemmed
1/2 cup dry white wine (we like Crane Hill Pinot Grigio, it’s inexpensive at $4 but def drinkable)
1/2 cupped shredded swiss cheese
3 tablespoons butter
4 slices of bread cut into cubes
1 tablespoon fresh thyme
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. Mix the bread, parsley, oil and salt and pepper to taste. Toast in the oven for about 10 minutes. Heat a pan on medium and melt the butter. When the butter starts to foam, add the onion. Cook for 4 or 5 minutes. Add the mushrooms, cook for about 10 minutes, stirring often. Salt and pepper to taste. Add the flour while stirring. Add the white wine and the thyme and parsley, cook for another five minutes. Pour over the bread cubes and top with Swiss. Bake in the oven for 15 minutes.