Preparation time
10 minutes
Ready in
45 minutes
Cooking Time: 35 minutes
Makes
6 servings
Ingredients
- 1-1/2 lbs (750 g) Ontario Mushrooms (any mixture of Crimini, White, Portabella, Oyster and Shiitake)
- 1 small Ontario Onion, minced
- 2 tbsp (25 mL) vegetable oil
- 1/2 tsp (2 mL) each salt and dried marjoram or oregano leaves
- 1 tsp (5 mL) all-purpose flour
- 1/4 cup (50 mL) Ontario VQA White Wine or chicken broth
- 1/4 cup (50 mL) 35% Ontario Whipping Cream or 10% Ontario Table Cream
- 2 tsp (10 mL) Ontario Honey
Topping:
- 1/2 cup (125 mL) fresh breadcrumbs
- 1 tbsp (15 mL) chopped fresh Ontario Parsley
- 1 tbsp (15 mL) butter, melted
- Additional chopped fresh Ontario Parsley
Instructions
Cut large mushrooms into chunks; leave small mushrooms whole. Place in 13- x 9-inch (3 L) baking dish or 12-cup (3 L) cast-iron pot. Add onion and oil; toss to coat. Sprinkle with salt and marjoram; toss again. Roast in 400°F (200°C) oven for 20 minutes, stirring once. (Leave oven on.)
Sprinkle flour evenly over mushrooms. Combine wine, cream and honey in measuring cup; pour over mushrooms. Stir well until no trace of flour remains.
Topping: Combine breadcrumbs, parsley and butter in small bowl; sprinkle evenly over mushrooms.
Bake for 15 minutes or until bubbling and topping lightly toasted. Sprinkle with parsley.
Nutritional Information
1 Serving:
- Protein: 6 grams
- Fat: 11 grams
- Carbohydrate: 15 grams
- Calories: 173
- Fibre: 1 gram
- Sodium: 307 mg