Mushroom Gratin
Indulge in the creamy, crispy perfection of Mushroom Gratin, a comforting dish that combines tender button or cremini mushrooms with rich heavy cream, fragrant garlic, and a savory Parmesan-breadcrumb topping. This easy-to-make recipe showcases the earthy flavors of sautéed mushrooms simmered in a light nutmeg-infused cream sauce, then baked to golden-brown perfection in just 25 minutes. Ideal as a side dish or a decadent vegetarian main, this gratin is finished with a crunchy topping of breadcrumbs, olive oil, and fresh parsley for a delightful contrast in texture. Whether you're preparing an elegant dinner party spread or upgrading a weeknight meal, Mushroom Gratin is a crowd-pleaser that's as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 150 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, grated (optional)
Instructions
Preheat the oven to 200°C (400°F).
Clean the mushrooms by wiping them with a damp paper towel and slice them into thick pieces.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour the heavy cream into the skillet and stir to coat the mushrooms. Add salt, black pepper, and nutmeg (if using), and let it simmer for 2-3 minutes until slightly thickened. Remove from heat.
Transfer the mushroom and cream mixture into an ovenproof baking dish and spread it out evenly.
In a small bowl, mix the grated Parmesan, breadcrumbs, and chopped parsley. Drizzle the olive oil over the mixture and stir to combine until it becomes crumbly.
Sprinkle the breadcrumb mixture evenly over the mushrooms in the baking dish.
Bake in the preheated oven for 15-18 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 635 mg | 49% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
