Ingredients
3/4 pound medium white mushrooms - cut in quarters or sliced
3/4 pound medium cremini mushrooms - cut in quarters or sliced
1 large onion - finely chopped
2 large cloves garlic - finely minced
2 tablespoons butter
4 tablespoons flour
1 cup plain yogurt - not low fat
1 cup whipping cream
1/4 teaspoon ground nutmeg
salt and freshly ground pepper to taste
1/4 cup minced fresh parsley
1/3-1/2 cup plain dry breadcrumbs
1-2 tablespoons butter - melted
additional fresh minced parsley for garnish
Preparation
Preheat oven to 350 degrees. Butter a shallow 2-1/2 quart casserole dish.
Place mushrooms, onions and garlic in a heavy-bottomed, medium-large pot. DO NOT add any fat or liquid. Cover and place pot on medium-low heat. Allow mushroom mixture to sweat 15 minutes to release their liquids, stirring occasionally. DO NOT let liquid cook away or allow mushrooms to brown - should be about 1/3-1/2 cup of liquid remaining in bottom of pot. Increase heat to medium, add butter and stir until melted and liquid is simmering. Add flour and continue to cook, stirring until smooth and well blended. Stir in yogurt, cream, nutmeg, salt and pepper. Cook, stirring until mixture thickens. Remove from heat and stir in parsley. Pour into prepared dish. Melt butter and mix with breadcrumbs, evenly sprinkle on top of mushroom mixture.
Bake 25-30 minutes or until bubbling at edges and top is lightly browned. Remove from oven and let rest 5-10 minutes. Sprinkle with minced parsley just before serving.
NOTE: Do not be tempted to use non/low fat yogurt or light cream. The fat content is essential for the proper texture of this dish, otherwise it will be too thin/runny and may separate.
