Crusty Wild Mushroom Bake - cooking recipe

Ingredients

2 tablespoons butter
8 scallions, finely chopped (white part only)
1 -2 garlic clove, minced
1 1/2 lbs wild mushrooms, stems removed and caps cut into bite-size pieces (shiitakes, chanterelles, (or more)
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme leave
1/2 cup half-and-half
1/4 cup dry white wine
salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese

Preparation

Preheat oven to 350\u00b0; butter a shallow 1 1/2 quart casserole dish; set aside.
In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.
Layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme.
Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.
In a small bowl, beat the half-and-half and wine; pour over the mushrooms.
Season with salt and pepper; bake 15 minutes, covered.
Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.
Serve spread on toasted baguette.