½ cup crème fraîche
1 tablespoon champagne vinegar, plus more as needed
1 or 2 pinches of all-purpose flour
Preheat the oven to 400°F.
In a small sauté pan, melt the 1 teaspoon of butter. Add the
bread crumbs and toast until they get just a little color (they’ll
finish toasting in the oven). Set aside.
Melt the 2 tablespoons of butter in a large sauté pan on medium
heat and then add the shallots and onions. Cook for a minute until
slightly translucent, then add the parsley. Cook for an additional
30 seconds (the mixture should give off a sweet aroma).
Add the chanterelles and cremini. Season with salt and caraway
seeds. Give everything a toss and then cover the pan, letting the
mushrooms cook for about 10 minutes on low heat, stirring every
now and then.
When the mushrooms are soft, add the crème fraîche, vinegar,
and a pinch or two of flour (depending on how thick you want it).
Cook until the mixture thickens, another minute or so. Taste and
adjust with more salt and/or vinegar.
Pour the mushroom mixture into a gratin dish or a glass pie
plate and top with the bread crumbs. Bake for 5 to 10 minutes,
until the top is golden brown.
Remove from the oven and sprinkle with the final pinch or two
of chopped parsley. Serve hot.