Mushroom Gratin
From keni 13 years ago
- 15 to make
- Serves 6
This rich mushroom side dish combines a smooth cream base with a crunchy sharp topping. It's easy enough to make anytime, but pretty and decadent enough to save for a special occasion.
Ingredients
- 24oz fresh mushrooms(baby bellas or white), quartered shopping list
- 1 large or 2 small shallots, diced shopping list
- 2 cloves garlic shopping list
- 4T butter(a little less can be used) shopping list
- 1/4 cup white wine or chicken stock shopping list
- 1 1/2 cups heavy cream* shopping list
- dash of cayenne(or 1t, like I used ;) shopping list
- 1/2t fresh nutmeg, grated shopping list
- sea salt and fresh ground black pepper or pepper blend shopping list
- 1/2 cup unseasoned breadcrumbs** shopping list
- 1/2 cup fresh Asiago, Romano or parmesan cheese, grated shopping list
- 1T paprika shopping list
How to make it
- Melt butter in large skillet(I used cast iron) and add garlic and shallot.
- Cook on medium heat until shallot is translucent and softened(about 5 minutes) See Photo
- Add mushroom and toss to coat. See Photo
- Add wine or stock and salt and pepper(less salt if using stock)
- Simmer until liquid is gone(this will take only a few minutes if using wine, a little longer with stock)
- Add cream, cayenne and nutmeg and allow to boil. Reduce heat and simmer to thicken slightly. See Photo
- Combine breadcrumbs, cheese, paprika and salt and pepper.
- Once cream is thickened a bit(this isn't meant to be a thick sauce, it will only thicken slightly) pour mushrooms and sauce into individual broil safe dishes or cups or into a larger broil safe dish. See Photo
- Top with breadcrumbs and cheese. See Photo
- Broil about 5-7 minutes until topping is lightly browned and sauce is bubbly.
- *another milk product can be subbed, here, but you will want to make the sauce thicker with a stock/cornstarch mixture
- **Usually I top things with Panko breadcrumbs and save "regular" ones for filler IN recipes, rather than ON them...but, in this case, I prefer the regular ones and the way they soak up the sauce.
The Rating
Reviewed by 2 people-
thanks for another great one, Keni! I made this last night and we really enjoyed. I used Portabella mushrooms cut quarters and then thin slices, chicken stock and shredded Romano cheese. I was excited for the opportunity to use my new ramekins bought...more
DetroitTokyo
in Detroit loved it
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Loved the topping! It was chewy cheesy goodness and so flavorful! This is a perfect recipe for a mushroom lover. Thanks Keni. More in the I made it Mushroom G...more
mommyluvs2cook
in Santa Fe loved it
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