Mushroom Ramekins Pieczarki W Muszelkach
Delight your taste buds with the rich and creamy Mushroom Ramekins Pieczarki W Muszelkach, a comforting Polish-inspired dish perfect for dinner parties or cozy family meals. This recipe combines sautéed white button mushrooms, golden onions, and aromatic garlic in a velvety, Parmesan-infused béchamel sauce, all elegantly baked in individual ramekins for a sophisticated presentation. Seasoned with a hint of nutmeg and topped with fresh parsley, it delivers a harmonious balance of earthy, savory flavors and creamy indulgence. Ready in just 45 minutes, these golden, bubbling ramekins are as visually stunning as they are delicious. Ideal as an appetizer or a light vegetarian main, this dish brings a touch of gourmet charm to any table.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 300 grams White button mushrooms
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 250 milliliters Milk
- 50 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 pieces Ramekins (individual baking dishes)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease 4 ramekins with butter or non-stick spray and set them aside.
Heat the butter and olive oil in a large skillet over medium heat until melted. Add the finely diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and become golden brown.
Sprinkle the flour evenly over the mushrooms. Stir well and cook for 1–2 minutes to eliminate the raw taste of the flour.
Slowly add the milk while stirring continuously to form a smooth, creamy mixture. Cook for 3–4 minutes until the sauce begins to thicken.
Reduce the heat and stir in the heavy cream and grated Parmesan cheese. Season the mixture with salt, black pepper, and nutmeg. Adjust seasonings to taste.
Divide the filling evenly among the prepared ramekins. Place the ramekins on a baking tray for easy transfer to the oven.
Bake in the preheated oven for 15–20 minutes, or until the tops are golden and bubbling.
Garnish with fresh chopped parsley (optional) and serve warm. Enjoy!
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 25.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 956 mg | 74% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1701 mg | 36% | |
*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.
