Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.

Sunday, October 2, 2011

ESCALLOPED MUSHROOMS



My oldest learned to like mushrooms somewhere after he left my home.  I made this for his birthday dinner hoping he would enjoy them and he did.  Even my picky husband took a helping. This is a very nice side dish and I will make it again.  I have always liked thyme with mushrooms so you could leave it out if you want to keep it plain.  This is simple and the mushrooms shined without too many distractions.  

Recipe
1 lb. sliced mushrooms tossed with ¼ C white wine or chicken broth
3 cloves coarsely grated  garlic or 3 T. grated onion

5 T olive oil
1 C crushed croutons (I like Costco’s) I chopped them in a food processor.
¾ C coarsely grated Parmesan cheese
1/4 C. chopped fresh parsley (or 2 T. Dry)
1 T fresh thyme or 1 tsp. dried
¼ tsp Salt   
1/2 tsp pepper 

Preheat the oven to 350 degrees 

In a small frying pan put 1 T olive oil and fry the grated garlic or onion until it begins to brown.  Add the 4 T. of remaining oil and toss with the bread crumbs, parsley, Thyme , Parmesan cheese, salt and pepper.  Toss the wine or chicken broth with the mushrooms and half of the bread crumb mixture.  Put into a 7x11 or similar size greased casserole (not 9x13) Sprinkle with the remaining crumb mixture and bake for 20-25 minutes.   This makes 6-7 small helpings

 

1 comment:

Curry and Comfort said...

This looks delicious! Mushrooms are wonderful with rice. :)