Thursday, November 26, 2009

Mushrooms Parmesan


3 T. butter
1 1/2 lbs mushrooms
1 cup heavy cream
1/2 cup milk
3 T. butter
2 T arrowroot
1 cup grated Parmesan
1/2 tsp. nutmeg
salt, pepper to taste
grain free crumbs (from a grain-free biscuit)


Clean and slice the mushrooms (I like the slices fairly thick myself). Melt the first 3 T. butter in a large skillet and saute the mushrooms until wilted. Drain.

Make a roux with the second 3 T. of butter and brown rice flour by melting the butter in a saucepan over medium heat and quickly blending in the arrowroot to form a paste; cook briefly, do not burn it! Add the heavy cream and whisk to ensure no lumps; simmer and stir until it thickens, slowly add the milk and simmer and stir again until thick. If too thick add a bit more milk. Lastly add most of the Parmesan cheese (reserve a bit to put on top) and the nutmeg. The sauce should be quite thick at this point, almost like a thick batter, because the mushrooms will still retain and release some liquid, even though they've been drained, which will thin out the sauce when they are added.

Add the mushrooms to the sauce, stir well, pour into a casserole dish and top with reserved Parmesan, crumbs and a sprinkle of nutmeg. Bake at 350 degrees for 20-30 minutes, until bubbly and starting to brown slightly on top.

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