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Mushroom Gratin With Asiago Cheese - from Chops
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Cuisine: American
From the menu of . . . Chops
70 W. Paces Ferry Road at Peachtree Road, Atlanta
404-262-2675
Q: I would love to have the recipe for the Asiago cheese mushroom gratin from Chops. I dined there recently and was completely blown away by this wonderful dish.
- Glenda Laster, Jonesboro
A: While most think of the wonderful selection of meats at when they think of Chops, the restaurant offers outstanding vegetables. This Mushroom Gratin is certainly one of them. Chef Rickey Figueroa offers the gratin with or without the Asiago cheese topping.
Hands on time: 15 minutes Total time: 30 minutes Serves: 2
Ingredients:
-
1 tablespoon unsalted butter
1/4 cup chopped shallots
1 pound button mushrooms, quartered
1/4 cup white wine
1/2 tablespoon salt and pepper (mixed)
1 cup heavy cream
2 tablespoons grated Asiago cheese
Instructions:
Preheat the broiler. In a large skillet, melt the butter over medium heat. Add the shallots and saute, stirring occasionally until softened, 3 to 5 minutes. Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates. Add cream and reduce to a sauce consistency. Taste for seasoning. Transfer mixture to an ovenproof serving dish and top with Asiago cheese. Place under the broiler until the cheese melts.
Notes:
To get a nice crusty topping, melt the cheese under a broiler or use a kitchen butane torch or salamander as Figueroa does.
Nutrition:
Per serving: 555 calories (percent of calories from fat, 85), 11 grams protein, 17 grams carbohydrates, 2 grams fiber, 52 grams fat, 185 milligrams cholesterol, 726 milligrams sodium.
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