I’ve been playing around for a few months with this one. I think I have it, but you can tell me that I don’t (and I won’t be surprised if you do… or don’t… whatever).

The other thing is that mushrooms absorb and give off water. So… this is a dish to put together just before you put it in the oven.  You can reheat or serve it cold, but just cook it all at once.

I often add in some other vegetables to extend the dish. Here I used asparagus. Just use ones that don’t get mushy.

What you get is a really nice mushroom gravy, the flavor gets a bit sweet from fennel and onion. It’s perfect to serve over rice or polenta as an alternative.

Ingredients:

• 1-2 lbs. mushrooms- Enough mushrooms to fit the dish you’re baking in. 
• ¼ of an onion, finely diced. Shallots can be substituted very well.
• ¼ of a fennel bulb, finely diced.
• 2 cloves garlic, minced
• 2-3 tablespoons of butter.
• Herbs – Fresh (tarragon, chives, oregano) or dried (Herbs de Provence)
• Salt and pepper to taste
• 1/3 cup of white wine (like I ever measure the stuff)
• Optional – Asparagus, Broccoli, or other firm veggie that you like.

Recipe:

Mushrooms are most easily washed in a large tub of water. If they are large enough, halving or quartering them is good, but don’t use sliced mushrooms as they’ll shrivel up to nothing.  Keep in a separate bowl until ready to roast.

Add all the other ingredients into the baking dish.  When ready to cook, put them all together, mix them up and cover with foil.

Heat the oven to 375, but if you’re cooking multiple things a hotter or lower temp is fine. After all you’re covering this and it will be steaming in the liquid.

Cook for about 45 minutes. Check it after about 20 minutes and figure out how much more time it needs.