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!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.