Mushroom Gratin
Mushroom Gratin
Mushrooms play a key role in many Danish dishes, bringing earthy flavour and nutritional benefits to the table. This mushroom gratin
simplifies the traditional approach of wrapping in pastry, delivering a hearty dish with creamy mushrooms, fragrant thyme and a crunchy, cheesy topping.
Servings
3
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 1 red onion, finely diced
- 800g Swiss brown mushrooms, quartered
- 80g butter
- ½ bunch fresh thyme
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- 60mL dry white wine
- 80mL cream
- 3 slices sourdough, finely diced
- 2 tbsp olive oil
- 100g Gruyere cheese, grated
Method
- Preheat the oven to 180°C (fan-forced).
- Heat the butter in a frying pan over a moderate heat and add the onion. Sauté for a few mins until it starts to soften but not brown.
- Add the mushrooms, thyme and garlic. Season to taste. Stir-fry until the mushrooms brown nicely.
- Turn the heat up high and add the wine so it sizzles and reduces while you stir the mushrooms.
- Stir in the cream, then place the mushrooms into a serving dish.
- Toss the bread pieces in the olive oil and then mix through the cheese. Spread over the mushroom mixture.
- Bake for 15-20 mins or until golden.
- Serve immediately with a side salad and your favourite protein.
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