5-ingredient mixed mushroom gratin

Based on 5 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

Servings:-4+
500 g mixed mushrooms
150 g Gruyère cheese
200 g crusty bread
2 sprigs rosemary
150 g heavy cream
unsalted butter
salt
pepper
olive oil
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
449
Protein
21 g
Fat
28 g
Carb
30 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.
    • 500 g mixed mushrooms
    • 150 g Gruyère cheese
    • 200 g crusty bread
    • 2 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.
    • 150 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!