Wild Mushroom Hotdish

Preheat oven to 350°. In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Transfer mushrooms to a large plate; set aside. In the same pan, melt an additional 1 tablespoon each butter and olive oil. Working in batches if necessary, cook portobello and shiitake mushrooms until tender, stirring occasionally, about 5 minutes. Transfer to plate with cremini mushrooms.

Reduce heat to low; melt 1 tablespoon butter. Whisk in flour. Cook and stir until mixture begins to brown. Stir in milk and cream. Bring to a boil over medium heat. Cook and stir 1 minute more. Stir in cheese and cooked mushrooms. Stir in truffle oil, if desired. Season to taste.

In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add breadcrumbs. Toss to coat.

Transfer mushroom mixture to a 2-quart casserole dish (or leave in skillet, for skillet-style serving). Top with buttered breadcrumbs. Bake until heated through and crumbs are golden brown, 30 to 35 minutes. Serve warm.