Scalloped Onions with Wild Mushrooms

Yield: 6 servings



  1. Preheat oven to 350 degrees F.
  2. Rehydrate dried mushrooms in 1 1/2 cups warm water for 20 to 30 minutes.
  3. Heat butter in a large sauté pan. Sauté onions for 8 minutes, lifting and turning occasionally with tongs to insure even browning.
  4. Coarsely chop mushrooms, add to onions and sauté an additional 3 minutes. Add thyme and transfer vegetables to a casserole or gratin pan.
  5. Beat egg with pepper, salt and milk. Pour the milk and egg mixture over vegetables, then cover with Gruyère cheese.
  6. Bake for 30 minutes or until golden brown and bubbly.

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