Best. Meal. EVER

I have been known to exaggerate. It took Eric 3 years to learn that when I say " And then, I totally yelled at him," I really mean that I managed to articulate that I was slightly, kind of frustrated. Or that if I tell him I haven't showered in "like, 7 days" it usually means it's been 5 days since I last washed my hair.

So when I say that this is The Best Meal ever, I want you to know that I mean it with my whole stomach. No exaggerations.



Wild Mushroom and Caramelized Onion Shepherd's Pie

(we ate WAY to fast to take a picture...so this is from someone else. Ours was tastier looking. And I'm sure yours will be too)

Makes 8 individual 6 oz ramekins (I made this in a 8 inch round Soufle pan)

POTATOES
3 lb. Yellow Finn or Yukon Gold potatoes, peeled and quartered
1/4 Cup Heavy cream
4 Tbs. Unsalted Butter
6 Tbs. grated Parmesan cheese, plus more for sprinkling
2 Tbs. chopped fresh Chives

FILLING
5 Tbs. Olive oil, divided, plus more for greasing rings.
2 Medium yellow onions, halved and sliced (3 Cups)
3 Medium Portobello mushroom caps, chopped
1 1/2 lb. assorted wild mushrooms, chopped (I used Crimini mushrooms and it was excellent!)
2 Cloves garlic, minced (2 tsp.)
1 Cup grated Asiago cheese
2 Tbs. flat leaf parsley, thyme, oregano and/or sage

1. To make Potatoes: Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool. (Yeah… it is very cool… cause it’s mashed potatoes and it’s about to go on top of the magic that is mushrooms … ha ha!)

2. To make Filling: Heat 1 Tbs. oil in the skillet over medium heat. Add onions, and cook 20 minutes, or until golden.

3. Preheat oven to 375 F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 Tbs. oil. Roast 25 minutes, or until tender. Cool, then slice thin.

4. Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions.

5. Coat baking sheet and inside of ramekin(s) with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into a dome. Sprinkle each pie with a pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Run a paring knife around inside of rings to loosen; lift off rings and plate.

*** I didn't bother with any of the fancy-ness. Instead I layered it all into a 8x8 casserole dish. It was still delicious. But it wouldn't have been quite as good without the sauce to soak in.

Mushroom-Pinot Noir Sauce

Ingredient List

Makes 3 cups

• 1/4 oz. dried porcini mushrooms
• 21/2 cups Mushroom Stock (recipe, p. 38), or prepared mushroom broth
• 1/4 cup Pinot Noir or flavorful red wine
• 2 Tbs. unsalted butter
• 11/2 Tbs. all-purpose flour
• 11/2 tsp. mushroom soy sauce or tamari ( I used regular soy sauce...)
  

Directions

1. Soak porcini in 1/4 cup hot water 30 minutes. Drain, and reserve liquid. Finely chop porcini, and set aside.

2. Bring Mushroom Stock, wine, and soaking liquid to a boil in saucepan. Reduce heat, and simmer 5 minutes.

3. Melt butter in separate saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, whisking constantly. Whisk 1/2 cup Mushroom Stock into flour mixture to make paste. Add remaining stock 1 cup at a time. Add chopped porcini and soy sauce; simmer 15 minutes, or until sauce is thickened, stirring often. Season with salt and pepper, if desired.