We’re eating a wild mushroom and young garlic gratin chock full of crimini, king trumpet, brown beech & oyster mushrooms and topped with a decadent blue cheese, macadamia nut, herb & oat crumb topping.
It was this topping that actually inspired the entire dish. What started out being a topping for a savory pear crisp was just too good to leave alone. Almost immediately after making the crisp, I knew I wanted to eat more of that yummy blue cheesy crumble topping and this time, it would have to be used in a completely savory application. Thus the emergence of this dish. We think that pretty much anyone who tries this and isn’t a freak (freak=one who dislikes mushrooms and blue cheese in this case) is gonna love it! We sure did.