• Ingredients:
  • 4 8oz packages of FunGuy oyster mushrooms
  • 10 cloves of garlic
  • 8 pearl onions
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ¼ cup white wine
  • 1 tablespoon flour
  • 1 cup milk
  • ½ teaspoon coarse salt
  • ½ cup shredded Gouda cheese
  • ¼ cup grated Parmesan cheese
  • fresh parsley

This Thanksgiving give your family something new to be thankful for at the dinner table: The FunGuy’s Thanksgiving Garlic Oyster Mushroom Gratin.

Crispy golden brown cheese crust, creamy in the middle, and undeniably garlicky in flavor, this oyster mushroom gratin has it all!  It’s deliciously rich but not too heavy, leaving everyone with room for seconds. And maybe thirds too!

DIRECTIONS:

  1. Preheat the broiler on the oven and place the rack in the second to top position. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and set aside. Peel and mince the garlic cloves. Peel and trim the ends of the pearl onions before cutting them from end to end into thin wedges.
  3. Melt 3 tablespoons of the butter in a sauté pan over medium heat. Once the butter has melted, add the garlic and pearl onions to the pan and sauté for 1-2 minutes, or until just starting to brown. Add a single layer of oyster mushrooms to the pan, tossing to coat them in the butter, and working in batches if needed. Allow the mushrooms to cook 5-7 minutes for each batch, turning half way through. Transfer the mushrooms, garlic, and onions to a large mixing dish and set aside. 
  4. Return the sauté pan to the heat and add the wine to the pan, gently scraping any crispy bits from the bottom of the pan, and let the wine mostly evaporate. Add the remaining tablespoon of butter with the olive oil to the pan and let it melt together. Once it has melted, whisk in the flour and let it soak up the butter and oil; about 1-2 minutes. 
  5. Pour the milk into the pan and stir well to keep it from forming lumps and let it cook about 3 minutes, or until it has thickened a bit, but not too thick. Add more milk, a tablespoon at a time, to thin the sauce if needed. Turn off the heat and season with the salt, stirring well.
  6. Pour the sauce over the mushrooms and gently stir to coat everything in the sauce before transferring it to a baking dish. Sprinkle the top with the cheeses and place in the oven on the second to top position in the oven and cook until the cheese has melted and become golden brown all over on top; 8-10 minutes. 
  7. Remove the oyster mushroom gratin from the oven and allow it to cool at least 5 minutes before serving with freshly chopped parsley on top! 

Have a Fun meal!