Parasol Mushrooms Baked Under Crunchy Crumbs

Soft, flavorful parasol mushrooms are pan-cooked to release their dark juices, then baked gently in the liquid, covered by a protective layer of buttery crumbs that turns crisp and golden. Divide among four small ramekins to serve as an appetizer, or bake in a single gratin as a side dish to accompany beef, lamb, or game. This method of cooking works well with other soft mushrooms, such as morels or bear’s head.