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Closeup of a spoonful of Mushroom Gratin.

Mushroom Gratin

A delicious and easy gratin with creamy, thyme-infused mushrooms covered with crispy, buttery bread crumbs and baked until golden brown and bubbly.
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Course: Side Dish
Cuisine: Finnish, Nordic, Scandinavian
Keyword: easy gratin, homemade gratin, mushroom gratin recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 small servings
Calories: 205kcal
Author: Kristi

Ingredients

  • 5 tablespoons unsalted butter divided, plus more for buttering the baking dish
  • 1 heaping cup fresh bread crumbs from white sandwich bread, sourdough or a country loaf
  • 2 pounds cremini or white button mushrooms washed and quartered
  • 2 small shallots minced
  • Coarse salt and freshly ground pepper
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons all-pupose flour
  • ¼ cup dry white wine
  • ½ cup water
  • ½ cup heavy whipping cream

Instructions

  • Preheat oven to 450 degrees.  Butter a 2 quart baking dish and set aside.  Place breadcrumbs in a small bowl and set aside.
  • Heat a 12 inch nonstick skillet over medium and add butter.  Once butter has melted, transfer one tablespoon to the small bowl with the breadcrumbs.  Stir with a fork to combine.
  • Add shallot to the remaining butter in the pan and saute until soft and translucent, about 2-3 minutes.  Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes.  Add thyme and stir to combine.
  • Reduce heat to medium low, add flour and cook, stirring constantly, for 1 minute.  Add the white wine and cook until it has nearly evaporated, about 1 more minute. Stir in water and cream and bring to a simmer. Season with additional salt and pepper to taste.  Transfer mixture to prepared baking dish. Sprinkle with breadcrumbs and bake 8-10 minutes or until brown and bubbly.  Serve.

Notes

To Make Ahead:  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 are ready to bake, reheat the mushroom mixture on the stove and proceed with the recipe from there. If the mushroom filling seems dry, add a splash or two of water to achieve a pleasantly creamy consistency. 
Adapted from Scandinavian Cooking by Beatrice Ojakangas

Nutrition

Calories: 205kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 427mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg