Mushroom Gratin Recipe

Name: Mushroom Gratin
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons butter; 2 small onions, finely chopped; 2 lbs white button mushrooms, chopped; 1 1/2 tablespoons dry vermouth; 2/3 cup sour cream; 3/4 cup white sauce; 1/3 cup snipped fresh chives; 1 pinch freshly grated nutmeg; 1/2 teaspoon fennel seed; salt & freshly ground black pepper; 3/4 cup grated gruyere cheese

Servings: persons

4 tablespoons butter
2 small onions, finely chopped
2 lbs white button mushrooms, chopped
1 1/2 tablespoons dry vermouth
2/3 cup sour cream
3/4 cup white sauce
1/3 cup snipped fresh chives
1 pinch freshly grated nutmeg
1/2 teaspoon fennel seed
salt & freshly ground black pepper
3/4 cup grated gruyere cheese

1
Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
2
Preheat the oven to 425 degrees.
3
Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
4
Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.

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 11 ingredients. The key ingredients include: 4 tablespoons butter, 2 small onions, finely chopped, 2 lbs white button mushrooms, chopped, 1 1/2 tablespoons dry vermouth, and more.

Yes, Mushroom Gratin 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.

Mushroom Gratin

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