Sarah Brown
Mushroom gratin is a dish in which mushrooms are covered with breadcrumbs, cheese, egg and/or butter and baked in a shallow dish. The term is French and stems from the word gratter, which means to scrape or grate. It can be made with any type of mushroom, such as wild mushrooms like morels, or more common varieties like shiitake, oyster, and cremini. The mushrooms are typically sautéed with butter, garlic, and herbs like thyme, rosemary, and parsley, then mixed with a creamy sauce made from sour cream, flour, salt, and pepper. This mixture is then transferred to a baking dish, topped with cheese and breadcrumbs, and baked until golden brown. It can be served as a side dish or a vegetarian main course.
| Characteristics | Values |
|---|---|
| Main Ingredients | Mushrooms, Breadcrumbs, Cheese, Cream, Butter |
| Optional Ingredients | Thyme, Rosemary, Parsley, Wine, Vegetable Broth, Greek Yogurt, Flour, Salt, Pepper, Garlic, Olive Oil, Shallots, Leeks, Sour Cream |
| Oven Temperature | 400°F |
| Baking Time | 8-20 minutes |
| Baking Dish | Shallow, 2-quart |
| Leftovers | Store in an airtight container in the refrigerator for up to 3 days |
| Reheating | Oven at 350°F for 10 minutes, Microwave for 1-2 minutes, Stove with butter or olive oil on low heat |
| Serving Suggestions | Side dish with meat, Main dish with salad, bean dish or roasted vegetables |
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What You'll Learn
- Ingredients: mushrooms, cream, cheese, breadcrumbs, herbs, and more
- Preparation: clean, sauté, bake, and serve
- Variations: vegan, gluten-free, and dairy-free alternatives
- Serving suggestions: as a side or main dish
- Storage and reheating: best enjoyed fresh, but can be stored for up to 3 days and reheated
Ingredients: mushrooms, cream, cheese, breadcrumbs, herbs, and more
Mushrooms are the star ingredient in a mushroom gratin, of course! You can use any type of mushroom you like, but wild mushrooms are a popular choice. Some recipes suggest using a combination of different types of mushrooms. Other varieties you could use include maitake (hen of the woods), chanterelles, porcini, shiitake, oyster, cremini, baby bellas, white mushrooms, and large portabellas. If you use large mushrooms, remember to slice them into bite-sized pieces.
The creamy sauce in a mushroom gratin is usually made with cream, sour cream, or Greek yoghurt. You can also make a vegan version by whisking together coconut cream or almond milk with arrowroot powder and nutritional yeast. To thicken the sauce, add some flour or cornstarch.
Cheese is another key ingredient in a mushroom gratin. Gruyere is a popular choice, but you can also use Swiss cheese, mozzarella, jack, or provolone. For a vegan option, use vegan cheese.
Breadcrumbs are essential for the crispy topping. You can use panko breadcrumbs, or regular or seasoned breadcrumbs. You can also make your own breadcrumbs from sourdough or white bread.
Fresh herbs add wonderful flavour to a mushroom gratin. Thyme, rosemary, parsley, and sage are all excellent choices. If you don't have fresh herbs, you can use dried herbs instead. Remember that one teaspoon of dried herbs is equivalent to one tablespoon of fresh herbs.
Finally, you might want to add some extra ingredients to your mushroom gratin. Leeks are a popular choice, and you could also add potatoes, onions, garlic, spinach, or bacon.
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Preparation: clean, sauté, bake, and serve
Clean
Firstly, clean your mushrooms thoroughly. You can wash them or brush them off with a kitchen or paper towel. If you are using leeks, thinly slice them and place them in a large bowl. Cover them with cold water and give them a good stir. Allow them to sit for a few minutes for all the sand and grit to fall to the bottom. Then, scoop the leeks out of the water and add them to a dry, preheated skillet. Sauté until all the moisture has evaporated.
Sauté
To prepare the mushrooms, wipe them clean, trim, and slice or quarter them into bite-sized pieces. Preheat a large skillet over medium-high heat. Add olive oil and, once simmering, add the mushrooms and leeks. Sauté until they have released their liquid and it has evaporated, and they have started to brown.
Bake
Stir in the broth and cook until mostly evaporated. Then, add the garlic, thyme, rosemary, and flour. Stir to coat the mushrooms. Next, stir in the Greek yoghurt or sour cream, and salt and pepper. Cook for a couple of minutes until bubbly. Remove from the heat. In a mixing bowl, stir the last tablespoon of olive oil with the breadcrumbs. Transfer the mushrooms to a prepared 2-quart baking dish. Sprinkle evenly with cheese, followed by the buttered breadcrumbs. Bake for 8-10 minutes or until the gratin is bubbly and the topping is golden brown.
Serve
Mushroom gratin is best enjoyed right away. It can be served as a side dish with a turkey or ham dinner, or with another protein source such as grilled chicken or steak. It can also be served as a main dish with a salad, a bean dish, or roasted vegetables.
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Variations: vegan, gluten-free, and dairy-free alternatives
Mushroom gratin is a versatile dish that can be easily adapted to suit various dietary restrictions. Here are some variations to make it vegan, gluten-free, and dairy-free:
For a vegan mushroom gratin, substitute the butter with a plant-based alternative, such as olive oil, coconut oil, or vegan butter. Replace the cream with full-fat coconut milk or cashew cream, ensuring a rich and creamy texture. There are many options for vegan cheese that melt well and provide a similar stretchiness to traditional cheese, such as mozzarella-style or cheddar-style vegan cheese. You could also use nutritional yeast to add a cheesy, nutty flavor to the dish.
To make it gluten-free, simply replace the wheat flour with a gluten-free alternative like rice flour, oat flour, or a gluten-free all-purpose flour blend. Ensure that the bread crumbs used are also gluten-free, or you can make your own by toasting and blending gluten-free bread.
Creating a dairy-free mushroom gratin is easily achievable. Substitute butter with a dairy-free alternative like olive oil or ghee (clarified butter). For a creamy texture without dairy, use full-fat canned coconut milk or cashew cream. You can also find many dairy-free cheese alternatives that melt and stretch, made from plant-based ingredients like soy, rice, or almonds.
When adapting the recipe to suit multiple dietary restrictions, such as vegan and gluten-free, combine the above variations. Use plant-based alternatives and gluten-free flour and ensure that all ingredients are free from animal products and gluten.
Additionally, feel free to experiment with different types of mushrooms to add variety and depth of flavor to your gratin. You can also add other vegetables, like spinach or roasted peppers, to create a more colorful and nutrient-rich dish. By making these simple substitutions, you can create a delicious mushroom gratin that caters to various dietary needs without compromising on flavor or texture.
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Serving suggestions: as a side or main dish
Mushroom gratin is a versatile dish that can be served as a side or main course. When served as a side, mushroom gratin is an excellent complement to a variety of main dishes, adding a creamy, earthy flavour to the meal. It pairs well with grilled chicken or steak, making it a tasty addition to a hearty weeknight dinner. For a fancier meal, mushroom gratin can elevate a simple salad or roasted vegetables to a more elegant experience. It is also a perfect side for a holiday meal, such as Thanksgiving or Christmas, as it feels fancy but is simple to make.
When serving mushroom gratin as a main dish, it can be a satisfying vegetarian or vegan option. It can be served with a side salad, bean dish, or roasted vegetables, providing a well-rounded and flavourful plant-based meal. For those who enjoy a heartier meal, mushroom gratin can be served with a potato dish and spinach, or even as a meatless roast. The versatility of mushroom gratin allows for customisation to suit different dietary preferences and restrictions.
The type of mushrooms used in the gratin can also influence how it is served. Wild mushrooms, such as morels, chanterelles, or porcinis, offer a deeper earthiness that can stand on its own as a main course. Common mushrooms like shiitakes, oysters, and cremini are more mild in flavour and can be paired with other ingredients, making them ideal for side dishes or lighter main courses.
Additionally, the toppings and additions to the gratin can be varied to create different serving suggestions. For a crunchy texture, toppings such as breadcrumbs, croutons, crackers, or panko can be added. Fresh herbs like thyme, rosemary, parsley, or sage can also enhance the flavour and make the dish more visually appealing. For a more indulgent option, a layer of cheese, such as Gruyere, Swiss, or a blend of shredded cheeses, can be added between the mushrooms and breadcrumbs.
Mushroom gratin can be served as a side or main dish, depending on personal preference and the specific ingredients used. It is a versatile dish that can be customised to suit different tastes and dietary needs, making it a great option for a variety of dining occasions, from casual weeknight dinners to holiday feasts.
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Storage and reheating: best enjoyed fresh, but can be stored for up to 3 days and reheated
Mushroom gratin is best enjoyed fresh, straight out of the oven. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
To store mushroom gratin, make sure it has cooled down to room temperature, then place it in an airtight container and store it in the refrigerator. It should last for 3 to 5 days.
When you're ready to enjoy your leftovers, you can reheat the gratin in the oven at 350 degrees Fahrenheit for about 10 minutes, or in the microwave for 1 to 2 minutes, until warmed through. If you're reheating a larger portion, you can also reheat it on the stove. Add the mushroom gratin to a skillet with a touch of butter or olive oil and warm it on low heat until heated through, stirring occasionally.
If you want to make mushroom gratin ahead of time, you can prepare the creamy mushroom mixture and the unbaked buttered breadcrumbs and store them separately, tightly covered, in the refrigerator for up to 48 hours. When you're ready to bake, simply reheat the mushroom mixture on the stove and proceed with the rest of the recipe. If the mushroom filling seems dry, add a splash or two of water to achieve a creamy consistency.
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Frequently asked questions
Mushroom gratin is a creamy dish made with mushrooms, cream, and cheese. It can be served as a side or main dish and is often baked in the oven.
The ingredients you need to make mushroom gratin are mushrooms, cream or yoghurt, cheese, and breadcrumbs. You can also add herbs such as thyme, rosemary, and parsley, as well as salt and pepper to taste.
To make mushroom gratin, you first need to clean and slice the mushrooms. You can then sauté them in butter or olive oil over medium-high heat. In a separate bowl, blend together the cream, salt, pepper, and flour. Add this mixture to the mushrooms and heat until it boils. Transfer to a baking dish, sprinkle with cheese and breadcrumbs, and bake until the cheese is melted and the breadcrumbs are golden brown.
