5-ingredient mixed mushroom gratin
"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 👌Ingredients
Utensils
oven, box grater, cutting board, knife, food processor, frying pan, spatula, baking dish
How-To Videos
How to grate cheese
How to clean mushrooms
Nutrition per serving
Step 1/4
- 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
- food processor
Add cubed bread and some of the rosemary to a food processor and pulse into chunky breadcrumbs. Set aside.
Step 3/4
- 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
- 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!
