From the Cabin

Darrell went mushroom hunting in the wood around our cabin and found a bunch of chanterelle's. These wild mushrooms are a beautiful yellow-orange color and look like a flower. I hunted for a recipe for these mushrooms and found one that I tweeked a bit, so you get a Foodie Friday early. Enjoy!(note..I am note a fan of things Darrell finds in the woods, but these were absolutly delicious.)

Mushroom Medley Au Gratin

3 tbl grated parmesan cheese

3 tbl dry bread crumbs

2 tbl butter, softened

1-2 lbs Chanterelle mushrooms

1 lb buttom mushrooms(or baby portobellas if you want it richer)

1 clove of garlic

2 tbl flour

1 1/2 tsp fresh thyme

2 tsp. dijon mustard

1/4 tsp salt

2/3 cup milk

In a small mixing bowl stir parmesan cheese, bread crumbs, and 2 tbl, of butter together and set aside.

Clean and remove stems from mushrooms. Slice mushrooms.

In a large skilletcook mushrooms in galric and 2tbl. butter about 5 minutes or until tender.

Remove mushrooms.

Add flour, mustard, thyme, and salt. Pour all milk in at once stirring as you pour. Cook on low heat until bubbly.

Transfer mushroom mixture to a 8x8 glass baking dish and sprinkle with brad crumb mixture.

Bake at 350 about 20-25 minutes or until bubbly.