MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Soup Gratinee
Categories: Mushrooms, Wine, Vegetables, Breads, Cheese
Yield: 6 Servings

3 tb Extra-virgin olive oil
1 lb Cremini mushrooms; very
- finely minced, as for
- duxelles
1 lg Red onion; sliced thin
4 cl Garlic; sliced
1 1/2 lb Shiitake mushrooms; stems
- discarded, sliced thin
Salt
5 c Mushroom or vegetable stock
1 c Dry red wine
2 tb Red miso
Ground black pepper
1/2 ts Ground cloves
1/2 ts Ground ginger
6 sl Sourdough bread; about 3"
- diameter
6 oz Gruyere; shaved thin

Heat oil in a large saute pan. Add minced mushrooms and
sauté on low until they glisten with moisture, about 5
minutes. Remove 1/3 cup and set aside. Add onion and
garlic to pan and cook, stirring, until the onion wilts.
Add shiitakes and a dusting of salt, increase heat to
medium and sauté, stirring, until mushrooms have
softened, 5 minutes or so. Stir in stock and wine, bring
to a simmer and cook 15 minutes.

Place miso in a dish and dissolve in a few tablespoons
of the cooking liquid, then stir back into the pan. Add
pepper to taste, cloves and ginger. Simmer, partly
covered, about 30 minutes. Check consistency, adding a
little water if needed. Adjust salt and pepper. Soup can
be finished and served at once, or set aside, then
reheated and finished.

To serve, heat broiler. Transfer soup to a 3 quart
ovenproof dish or casserole. Toast bread. Spread
reserved minced mushrooms on each slice and cover with
cheese. Float slices on top of soup. Place dish under
the broiler long enough to melt and lightly brown the
cheese, then bring to the table and serve into bowls.
Alternatively, the soup can be divided into individual
oven-proof bowls, each topped with toast, mushrooms and
cheese, and broiled.

By: Florence Fabricant

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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