Daily Recipe 11/12/03 : Mushroom and Goat Cheese Gratin
New York City

Mushroom & Goat Cheese Gratin recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/12/03 : Mushroom and Goat Cheese Gratin
"Mushroom & Goat Cheese Gratin"
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2 tablespoons unsalted butter plus 1 tablespoon melted
1/2 cup minced shallots (about 4)
2 teaspoons minced garlic (about 2 large cloves)
1 pound small, delicate chanterelles or oyster mushrooms
1/4 cup minced chervil or combine parsley and tarragon
Salt and freshly ground pepper
1/2 cup bread crumbs
Grated nutmeg
3 tablespoons crumbled dry, aged goat cheese

Preheat the broiler.  In a large heavy skillet, melt the 2 tablespoons butter over low heat.  Add the shallots and garlic and cook, stirring, until the shallots brown slightly, 6 or 7 minutes. Stir in the mushrooms, cover and cook until tender, 5 to 7 minutes.  Remove from the heat, stir in the chervil and season with salt and pepper. Set aside. In a small bowl, toss the bread crumbs with the 1 tablespoon melted butter and season with 1/8 teaspoon each of salt and pepper;  grate in a pinch of nutmeg and toss to combine.  Spoon the mushrooms into 4 individual shallow gratin dishes and place on a baking sheet. Sprinkle the crumbled goat cheese evenly over the mushrooms and top with the buttered crumbs.  Broil for 1 to 2 minutes, rotating the pan, until the gratin bubbles and the top is golden brown.  Serve 4.
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