5-ingredient mixed mushroom gratin

5-ingredient mixed mushroom gratin

Based on 16 ratings

"Full of flavor and surprisingly not too rich or heavy, this mixed mushroom gratin would make a great side for a holiday table, but is more than welcome as a satisfying main on a busy weeknight. I like having a variety of mushrooms for different flavors and textures, but you can use just one variety as well. You could also use thyme in lieu of rosemary, or even opt for a bit of both. If it still feels a little too “side-y” for you, serve it alongside a simple roast chicken, quickly seared steak, or light side salad."

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
mixed mushrooms
75 g
Gruyère cheese
100 g
crusty bread
1 sprigs
rosemary
75 g
heavy cream
unsalted butter
salt
pepper
olive oil
MetricImperial

Utensils

oven, box grater, cutting board, knife, food processor, frying pan, spatula, baking dish

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal449
Protein21 g
Fat28 g
Carb30 g
  • Step 1/4

    Preheat oven to 200°C/425°F. Roughly chop mixed mushrooms. Grate Gruyère cheese. Chop bread into small cubes and remove the leaves from the rosemary sprigs and chop finely.
    • 250 g mixed mushrooms
    • 75 g Gruyère cheese
    • 100 g crusty bread
    • 1 sprigs rosemary
    • oven
    • box grater
    • cutting board
    • knife

    Preheat oven to 200°C/425°F. Roughly chop mixed mushrooms. Grate Gruyère cheese. Chop bread into small cubes and remove the leaves from the rosemary sprigs and chop finely.

  • Step 2/4

    Add cubed bread and some of the rosemary to a food processor and pulse into chunky breadcrumbs. Set aside.
    • food processor

    Add cubed bread and some of the rosemary to a food processor and pulse into chunky breadcrumbs. Set aside.

  • Step 3/4

    Add some butter to a frying pan over medium-high heat. Once butter is melted, add mushrooms and sauté for approx. 6 min. Add remaining rosemary and let cook for another minute. Add heavy cream, then let it reduce for approx 5 min. Stir in some more butter and season with salt and pepper.
    • 75 g heavy cream
    • unsalted butter
    • salt
    • pepper
    • frying pan
    • spatula

    Add some butter to a frying pan over medium-high heat. Once butter is melted, add mushrooms and sauté for approx. 6 min. Add remaining rosemary and let cook for another minute. Add heavy cream, then let it reduce for approx 5 min. Stir in some more butter and season with salt and pepper.

  • Step 4/4

    Transfer mushroom mixture to a baking dish. Sprinkle grated Gruyère all over the top, then cover with breadcrumbs. Drizzle with olive oil and season with more salt and pepper. Bake at 200°C/425°F until the breadcrumbs are golden brown and crisp, approx. 20 min. Serve immediately and enjoy!
    • olive oil
    • baking dish

    Transfer mushroom mixture to a baking dish. Sprinkle grated Gruyère all over the top, then cover with breadcrumbs. Drizzle with olive oil and season with more salt and pepper. Bake at 200°C/425°F until the breadcrumbs are golden brown and crisp, approx. 20 min. Serve immediately and enjoy!

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