mushroom parmentier

mushroom parmentier
4 servings | 216 calories | 6g fat / 24g carbs / 22g protein
2 lbs mushrooms, sliced
1/2 tbsp butter butter
2 tbsp olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
1/2 cup red wine
1/2 vegetable stock
1 tbsp fresh thyme, chopped
Salt and pepper to taste

cheese potato top (if not using left over potatoes
1/5 lbs red potatoes, cooked and mashed with skins
1/2 cup cream cheese
1 cup shredded cheese
Salt and pepper to taste


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Directions:
Pre-heat oven to 425 degrees.
Heat the butter and 1 tbsp of the olive oil and saute the mushrooms until cooked. Remove from the pan.
Heat the other tbsp of olive olive and saute the onion until soft.
Add the garlic for 1 minute.
Deglaze with the wine and reduce to no more than a spoonful.
Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half.
Spoon the mixture into a casserole dish.
Mash the potatoes with the cream cheese until desired consistency (I like mine a little chunky). Season with salt and pepper.
Stir in the shredded cheese.
Distribute evenly over the mushroom mixture, and smooth with the back of the spoon.
Bake until bubbling hot and golden on top, about 15 minutes.


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