Ingredients
2 tablespoons butter3 tablespoons olive oil, divided1 pound sliced fresh button mushrooms1/2 pound coarsely chopped fresh oyster mushrooms1/2 pound coarsely chopped fresh chanterelle mushrooms1 large onion, thinly sliced3 garlic cloves, minced1/2 cup dry red wine or vegetable stock1/2 cup vegetable stock2 tablespoons minced fresh parsley2 tablespoons minced fresh thyme1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon all-purpose flour1 tablespoon butter, softenedTOPPING:6 medium red potatoes, cubed1/4 cup 2% milk2 to 4 tablespoons butter1 teaspoon garlic powder3/4 teaspoon salt1/4 teaspoon pepper3/4 cup shredded cheddar cheeseOptional: Additional thyme or parsley
Preparation
Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
In the same pan, heat remaining oil. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until wine is almost evaporated, 2-3 minutes. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes longer.
In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
Spread potatoes over mushroom mixture; sprinkle with cheese. Bake until heated through, 15-20 minutes. If desired, top with additional thyme or parsley.
