Gratin Parisien Recipe

Name: Gratin Parisien
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb mushroom, cleaned, stems trimmed even with the caps; 3 tablespoons butter; 1 tablespoon lemon juice; 1 tablespoon flour; ½ cup cream; ¼ cup sour cream; ½ teaspoon maggi seasoning (a liquid seasoning from Knorr); salt & freshly ground black pepper; freshly ground nutmeg; 3 tablespoons grated parmesan cheese

Servings: persons

1 lb mushroom, cleaned, stems trimmed even with the caps
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon flour
½ cup cream
¼ cup sour cream
½ teaspoon maggi seasoning (a liquid seasoning from Knorr)
salt & freshly ground black pepper
freshly ground nutmeg
3 tablespoons grated parmesan cheese

1
Melt butter in a large skilled.
2
Add the mushrooms and sprinkle with nutmeg, salt, pepper and lemon juice.
3
Stir the mushrooms to coat with the spices, cover and cook for 2 minutes.
4
Remove cover and sprinkle the flour over the mushrooms.
5
Stir and cook for 1 minute.
6
Slowly pour in the cream, Stir in the sour cream and Maggi until evenly distributed.
7
Cover and simmer on low heat for 3 more minutes.
8
Spoon the mushroom into a gratin dish.
9
Sprinkle with the Parmesan cheese.
10
Just before servong, heat under broiler for 2 to 3 minuted.
11
Place the gratin dish on a platter and serve directly from the dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb mushroom, cleaned, stems trimmed even with the caps, 3 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon flour, and more.

Yes, Gratin Parisien falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gratin Parisien

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