Food & Drink

Azzurra’s Mushroom al Forno Recipe

Go ahead and have some some fungi

azzurra mushrooms al forno!

Our fondness for fungus is no secret. So when we sank our teeth into this juicy appetizer from Wicker Park newcomer Azzurra, our love only, er, mushroomed. Plus, it’s a cinch to re-create at home. Prepare for full-on addiction (at least we warned you).

Mushrooms al Forno
Serves four

2 tbsp. unsalted butter
½ c. shallots, minced
2 lbs. nonwoody stemmed mushrooms (cremini, portobello, button), quartered
1 bay leaf
1 sprig thyme
½ c. dry white wine
3 c. heavy cream
1½ c. Parmesan, grated

1. Preheat oven to 375°.

2. Melt butter over medium-high heat in a heavy-bottom pan; add shallots and cook until translucent.

3. Add mushrooms, bay leaf, and thyme, and cook, stirring often, until mushrooms release liquid.

4. Once liquid evaporates, add white wine to pan. When the wine reduces by 75 percent, add heavy cream and reduce heat to medium, stirring often.

5. Allow cream to reduce by 50 percent (it should easily coat the back of a wooden spoon), then remove pan from heat and stir in 1 c. Parmesan.

6. Spoon mixture into four 6-oz. ramekins. Sprinkle each with remaining Parmesan. Place ramekins on sheet pan; cook in oven until brown and bubbly, 8-10 minutes. Serve with crusty bread.

You can also skip the work and go straight to the source at Azzurra, 1467 North Milwaukee Avenue, between Evergreen Avenue and Honore Street (773-278-5959 or azzurrachicago.com).

mushrooms al forno!

Photos: Kaitlyn McQuaid for DailyCandy

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1467 N Milwaukee Ave
bt Evergreen Ave & Honore St
Chicago, IL 60622