Crusty Wild Mushroom Bake

• 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

1. Preheat oven to 350u0b0; butter a shallow 1 1/2 quart casserole dish; set aside.
2. In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.
3. 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.
4. Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.
5. In a small bowl, beat the half-and-half and wine; pour over the mushrooms.
6. Season with salt and pepper; bake 15 minutes, covered.
7. Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.
8. Serve spread on toasted baguette.

butter, scallions, garlic, wild mushrooms, parsley, thyme, white wine, salt, fresh ground black pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/crusty-wild-mushroom-bake-226828 (may not work)