Mushrooms Americana (Dilly Mushrooms Au Gratin)

• 1 pound White Or Baby Bella Mushrooms (1 Pound Should Yield About 20 1.5 Inch Caps)
• 1 dash Olive Oil (or Cooking Spray)
• 3 Tablespoons Butter, Divided
• 3 Tablespoons Flour
• 1/2 cups Broth Or Milk
• 1/2 cups Cream
• 1/4 cups White Wine
• 1 teaspoon Dried Dill Or 1/2 Teaspoon Dried Thyme
• 1/2 teaspoons Granulated Garlic
• 1 dash Salt And Black Pepper
• 1-1/4 cup Shredded Parmesan Cheese, Divided
• 1 cup Crushed Saltine Crackers

1. Remove stems from mushrooms or cut off flush with the cap.
2. Heat a large frying pan over high heat, coat lightly with cooking spray or olive oil and add as many of the mushrooms as you can fit in. Then, saute quickly until they start to brown and shrink. Carefully remove the mushrooms as they finish cooking and place stem side up in an 8x8 baking dish.
3. In a small pan over medium heat, melt 2 Tablespoons of the butter and whisk in the flour, cook 1 minute or so until the flour smells fragrant but is not yet brown. Add the milk, whisking continually until thickened then whisk in the cream and wine and whisk again until thick. Next, add the dill, garlic powder and 1 cup of the parmesan cheese and black pepper, taste and add salt if necessary.
4. Spoon the sauce evenly over the mushrooms. Then, melt the remaining butter and toss with the crushed crackers. Sprinkle the mushrooms with the buttered crackers and then the remaining 1/4 cup of parmesan.
5. Bake at 350F for 30 minutes or until the top is golden brown and the sides are very bubbly.
6. Makes about 8 small side dish servings.

bella mushrooms, olive oil, butter, flour, milk, cream, ubc, thyme, garlic, salt, parmesan cheese, crackers

Taken from tastykitchen.com/recipes/sidedishes/mushrooms-americana-dilly-mushrooms-au-gratin/ (may not work)