Scalloped Onions with Wild Mushrooms
- 1 ounce dried wild mushrooms
(cèpes, porcini or morels)
- 4 pounds Vidalia or yellow
onions, thinly sliced
- 1 tablespoon chopped
fresh thyme (or 1/2 tablespoon dried)
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon pepper
- 1 teaspoon Kosher salt
- 1/4 pound freshly grated
- Preheat oven to 350 degrees
- Rehydrate dried mushrooms
in 1 1/2 cups warm water for 20 to 30 minutes.
- Heat butter in a large
sauté pan. Sauté onions for 8 minutes, lifting and turning occasionally
with tongs to insure even browning.
- Coarsely chop mushrooms,
add to onions and sauté an additional 3 minutes. Add thyme and transfer
vegetables to a casserole or gratin pan.
- Beat egg with pepper,
salt and milk. Pour the milk and egg mixture over vegetables, then cover with
- Bake for 30 minutes
or until golden brown and bubbly.
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