2tablespoons(28g) olive oilplus additional as needed
1shallot blubchopped (about ¼ cup)
1lb.wild mushrooms, chopped*
½lb.asparaguschopped (ends removed)
½cup(4oz) beerBrown ale, porter
½cup(45g) shredded gruyere cheese, packed
¼cup(2oz) cream cheese
Preheat the oven to 375°F.
In a small bowl stir together the flour, salt, and pepper. Add the shallot rings, toss to coat. Remove the shallots from the flour (a small strainer or slotted spoon works well).
Heat 1 inch of oil in a skillet over medium high heat.
Add the shallots to the oil, cooking on both sides until golden. Remove from oil, allow to drain, and dry on paper towels.
Heat the oil in a large skillet over medium-high heat. Add the chopped shallot and mushrooms, cook until the mushrooms have softened, and let off their water and the shallots have browned. If the pan dries too much, add additional oil a teaspoon at a time.
Add the asparagus, cook until slightly softened (it will soften further in the oven).
Stir in the salt, pepper, and garlic powder.
Sprinkle with flour, stir until the flour has turned brown. Stir in the beer, simmer until thickened.
Add the cream cheese, stirring until it has melted and is well combined.
Stir in ½ cup gruyere cheese.
Spray an 8x8 baking dish cooking spray. Add the mushroom mixture in an even layer.
In a small bowl stir together the panko, ¼ cup gruyere cheese, and melted butter.
Add the panko mixture to the top of the pan in an even layer.
Bake, uncovered, for 20 minutes or until the panko has browned and the casserole is bubbly.
Top with fried shallots, serve warm.
I used golden chanterelle mushrooms, but feel free to use what's available near you, including a mix of different types of mushrooms.