Creamy Mushroom Au Gratin
Creamy Mushroom Au Gratin is a rich, cheesy baked mushroom dish with garlic, shallot, thyme, and a golden Parmesan-Gruyère topping that bubbles up beautifully in under an hour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Sautéing + Baking
- Cuisine: French-inspired / American
- Diet: Vegetarian
Ingredients
1 lb cremini or white mushrooms, sliced
2 tbsp unsalted butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyère or Swiss cheese
Extra grated Parmesan and Gruyère (for topping)
2 cloves garlic, minced
1 shallot, finely diced
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
Salt, to taste
Instructions
Preheat oven to 400°F (200°C).
Melt butter in a skillet over medium heat. Add mushrooms and cook 5–7 minutes, until softened and lightly browned.
Add diced shallot and minced garlic. Cook 1–2 minutes until fragrant.
Pour in heavy cream and stir in Parmesan, Gruyère, thyme, salt, and black pepper.
Simmer gently 3–4 minutes, stirring occasionally, until slightly thickened.
Transfer mixture to a small baking dish and spread evenly.
Top with extra Parmesan and Gruyère.
Bake 15–20 minutes, until golden brown and bubbling at the edges.
Rest a few minutes before serving so the sauce thickens.
Notes
Don’t crowd the pan—mushrooms brown best in a single layer. If needed, sauté in batches.
Want extra depth? Add a splash of white wine or broth before the cream and let it reduce for 1–2 minutes.
Swiss works great if you don’t have Gruyère, but Gruyère gives the best nutty flavor.
For a crispier top, broil for 1–2 minutes at the end (watch closely).
Find it online: https://allrecipesmade.com/creamy-mushroom-au-gratin/
