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What a dirty trick old Mother nature played on us on Saturday! It was so nice on Friday that I started cleaning my glassed-in front porch for the summer. I won’t be able to finish it until we have another warm day! I love my old fashioned porch. We use it a lot when its warm. Since we live in an old house the windows don’t fit too tight, so it needs a good once over in the spring!
I seem to have a knack to turn a few calorie food into a dish that is high calorie! So it is with mushrooms, but we only live once, so why not indulge ourselves once in awhile. Every recipe I have made that calls for Gruyere cheese is incredibly delicious, enjoy!
4 Tbsp. butter
4 cloves garlic, minced
2 tsp. fresh chopped thyme or 1 tsp. dry thyme
1 # baby bella mushrooms, cleaned and sliced
1/4 cup red wine
1 cup heavy cream
freshly ground black pepper
pinch of crushed red pepper flakes ( optional )
1 1/4 cups shredded Gruyere cheese
1/4 cup grated parmesan cheese
fresh chopped parsley for serving
In a large skillet over medium heat, melt butter. Add garlic and thyme and cook until fragrant, 1 minute. Add mushrooms and cook until golden 5 minutes. Add wine and cook until reduced, 5 minutes more.
Add heavy cream and bring to a boil, reduce heat and let simmer until thickened, 8 minutes. Season with salt and pepper and red pepper flakes if using. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more. Sprinkle with parsley for serving.
Have a great week!