Mushroom Parmentier Recipe

Name: Mushroom Parmentier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs mushrooms, any combination you like; 3 tablespoons butter; 2 tablespoons olive oil, more as needed; 1 large red onion, chopped; 3 garlic cloves; 3 -4 sprigs fresh thyme leaves, stems removed; 1/2 cup red wine; 1/2 cup vegetable stock or 1/2 cup water; salt and pepper; 1 tablespoon flour; 1/4 cup fresh parsley, chopped; Potato Topping; 6 medium floury potatoes, such as Yukon gold; 2 tablespoons butter; 1/4 cup milk; salt and pepper; 4 ounces gruyere cheese, cut into very fine dice; 2 tablespoons parmesan cheese

Servings: persons

2 lbs mushrooms, any combination you like
3 tablespoons butter
2 tablespoons olive oil, more as needed
1 large red onion, chopped
3 garlic cloves
3 -4 sprigs fresh thyme leaves, stems removed
1/2 cup red wine
1/2 cup vegetable stock or 1/2 cup water
salt and pepper
1 tablespoon flour
1/4 cup fresh parsley, chopped
Potato Topping
6 medium floury potatoes, such as Yukon gold
2 tablespoons butter
1/4 cup milk
salt and pepper
4 ounces gruyere cheese, cut into very fine dice
2 tablespoons parmesan cheese

1
Heat the oven to 425u00b0F/220u00b0C.
2
Clean and quarter the mushrooms. (Dice if using portabello).
3
Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and saute the mushrooms until golden. Remove from pan.
4
Heat the other spoonful of olive oil (more if needed) and saute the onion until soft. Add the garlic for one minute.
5
Deglaze with the wine and reduce to about a tablespoon.
6
Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half.
7
Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
8
Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour.
9
Mash the potatoes with the butter and milk until very smooth, adding more milk if needed.
10
Season with salt and pepper. Stir in the Gruyere cheese.
11
Spread over the mushroom mixture, smooth with the back of a spoon.
12
Sprinkle over the Parmesan.
13
Bake until golden on top, about 15 minutes.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 lbs mushrooms, any combination you like, 3 tablespoons butter, 2 tablespoons olive oil, more as needed, 1 large red onion, chopped, and more.

Yes, Mushroom Parmentier 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.

That's it — enjoy your meal!

Mushroom Parmentier

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions